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Physics in Food Technologies

Course developer

Replaced course

FiziB003 [GFIZB003] Physics in Food Technologies

Course abstract

The aim of physics course is to master the topics important in food sector.
The physics course is studied in lectures, laboratory work and self-study. The nature of the physical factors and processes affecting food and used to assess food quality is explained. Students shall familiarize themselves with those laws of physics that determine the course and results of food processing, storage and control processes. The mechanisms for spreading and interacting environmental physical factors, including pressure, temperature, electromagnetic radiation and others, are explained.

Learning outcomes and their assessment

After completing the course students will have:
- knowledge of the regularities considered in the course of physics and a critical understanding of their applicability to describe real processes considered in their specialty (theory tests);
- skills to perform measurements of physical quantities and apply knowledge in calculations in work and research in the food industry, to summarize and analytically describe the results (laboratory work, practical works);
- competence to evaluate the results of measurements and calculations, solutions to problems and to understand the impact of one's professional activity on the environment (laboratory work, especially their defense).

Course Content(Calendar)

1. Introduction. Mechanical movement in food production processes (Lecture - 1h)
2. Introduction to the measurement of physical quantities and error theory (Laboratory works - 1h)
3. Strength. Centrifugation and food separation (Lecture - 1h; Practical works - 2h; Laboratory works - 1h)
4. Oscillations and waves. Ultrasound in food processing and control (Lecture - 1h; Practical works - 1h; Laboratory works - 1h)
5. Energy. Energy indestructibility law. Energy transformations in food processing (Lecture - 1h; Practical works - 1h; Laboratory works - 1h)
6. Capillarity and viscosity in food processing and control (Lecture - 1h; Practical works - 1h; Laboratory works - 1h)
7. Test: the simplest physical processes in food processing and control (Lecture - 1h; Practical works - 1h)
8. Defense of laboratory works (Laboratory works - 1h)
9. Basic concepts of molecular physics. Pressure and temperature. Partial pressure. Hydrostatic pressure. Heterogeneous systems. Food layering (Lecture - 2h; Practical works - 2h; Laboratory works - 2h)
10. Amount of heat. Convection. Heat conduction. Diffusion. Melting, evaporating and boiling. Cooking products at different pressures (Lecture - 2h; Practical works - 2h; Laboratory works - 2h)
11. Test - molecular processes in food processing and control (Lecture - 1h; Practical works - 1h)
12. Defense of laboratory works (Laboratory works - 1h)
13. Electrostatics. Electric current. Importance of electrical conductivity of food products. Magnetic field. Alternating current, its use in food production (Lecture - 2h; Practical works - 2h; Laboratory works - 2h)
14. Electromagnetic waves. Use of microwaves in food processing. Heat radiation. Light. Exposure to various radiations on food products (Lecture - 2h; Practical works - 2h; Laboratory works - 2h)
15. Test - electromagnetic processes in food processing and control (Lecture - 1h; Practical works - 1h)

16. Defense of laboratory works (Laboratory works - 1h)

Requirements for awarding credit points

The written exam consists of two parts:
- theory: detailed answers to 5 questions
- Practical part: 3 tasks to be solved
All laboratory work must be counted.

Description of the organization and tasks of students’ independent work

1. Preparation for laboratory works (8 works), processing, design and evaluation of measurement results
2. Solving tasks (30 tasks)

3. Preparation for theory tests

Criteria for Evaluating Learning Outcomes

During the course, 3 theory tests and 3 task tests are written (up to 10 points can be obtained for each). At the end of the semester, it is allowed to write if it is not written on time, or to rewrite it if you want to improve the grade, one theory test and one task test. 8 laboratory works must be developed and defended (up to 30 points can be obtained for them in total). If the student has received at least 50 points for the whole, then the exam may not be taken by determining the exam mark according to the number of points obtained.

Compulsory reading

1. Grabovskis R. Fizika. Rīga: Zvaigzne, 1983. 646 lpp.
2. Physics for the life sciences. M. Zinke-Allmang ... [et al.]. 2nd ed. Toronto: Nelson Education, 2013. 677 p.
3. Materiāli e-studijās

4. Jansone M. u.c. Uzdevumu krājums vispārīgajā fizikā. Rīga: RTU, 2000. 247 lpp.

Further reading

1. Giancoli D. C. Physics Principles with Applications. Sixth Edition . New Jersey: Pearson Education Inc, 2005. 946 p.
2. Fizikālā un koloidālā ķīmija. U.Alksnis, Z.Kļaviņš, A.Kūka u.c. Rīga: Zvaigzne, 1990. 426 lpp.

3. Students O. Optika. Rīga: Zvaigzne 1971. 412 lpp.

Periodicals and other sources

1. Žurnāls "Ilustrētā zinātne" ISSN 1691-256X.

Notes

Course is compulsory for PTF bachelors programme "Food quality and innovations"