PHYSICAL PROPERTIES OF FOODS
Physical properties of foods (including thermal, mechanical, rheological, dielectric, barrier properties, and water activity) are important for the proper design of food processing, handling, and storage systems. Various food processing methods can potential alter those physical properties and cause desirable or sometimes no so desirable changes in nutrient profiles, texture, color, taste, aroma and other quality attributes. Therefore, it is important to investigate the physical and the impacted chemical properties of foods to gain insights on how they affect the quality attributes.
To study physical properties foods,
we use several advanced instruments that include the