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Physics in Food Technologies

Course developer

Replaced course

Fizi2039 [GFIZ2039] Physics in Food Technologies

Course abstract

The aim of the study course is to master the topics important in food sector.
The lectures explain the nature of physical factors and processes that affect food and are used in food quality assessment. Students become familiar with the laws of physics that determine the course and results of food processing, storage and control processes.
In practical work, they acquire skills to make calculations using the learned laws, in the solutions of specific food production tasks (problems), as well as calculations about the physical factors of the environment, incl. mutual influence of pressure, temperature, electromagnetic radiation, etc., propagation mechanisms on processes.
In laboratory work, they learn the basics of experimental activity (planning of activities, measurement of physical quantities with various measuring instruments, processing of obtained data, analysis of results) by studying the regularities of physical factors and processes.

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)

In full-time face-to-face studies:
1. Introduction. Mechanical movement in food production processes (Lecture – 1h; Practical work – 1h)
2. Introduction to the measurement of physical quantities and error theory (Laboratory work – 1h) 3. Dynamics concepts, laws. Centrifuge and separation of food products. Energy transformations in food processing (Lecture – 2h; Practical work – 2h; Laboratory work – 2h)
4. Mechanical oscillations and waves. Ultrasound in food processing and control (Lecture – 1h; Practical works – 1h)
5. Fluid mechanics: Pressure and temperature. Partial pressure. Hydrostatic pressure. Heterogeneous systems. Surface tension and surfactants, Capillarity and viscosity in food processing and control. Layering of food products. Floating bodies (Archimedes' law), dispersed systems, fluid flows (Bernoulli's equation, flow rate of fluid flow) (Lecture – 2h; Practical work – 2h, Laboratory work – 2h)
6. Test 1: the simplest physical processes of mechanics and liquids in food processing and control (Lecture – 1h; Practical work – 1h)
7. Heat phenomena; phase transitions in food (cooling, freezing of products), Effects of impurities on specific melting heat, boiling and freezing temperatures. Energy value of food (Lecture – 1h; Practical work – 1h; Laboratory work – 1h)
8. Transfer phenomena: Mass transfer (Diffusion, Osmotic dehydration); Momentum transfer (Newton's law of viscosity); Heat transfer (Newton's law of cooling, convection). (Lecture – 1h; Practical works – 1h)
9. Electrostatics. Electric current. Importance of electrical conductivity of food products. Dorn effect, electroosmosis, Ohmic heating in products (Lecture – 1h; Practical work – 1h; Laboratory work – 2h)
10. Magnetism. Magnetic field intensity and induction. Self induction. Induction cookers, eddy currents. Substances in a magnetic field (Lecture – 1h; Practical work – 1h)
11. Electromagnetic waves. Use of microwaves in food processing. Heat radiation. Light. Effects of various radiations on food products (Lecture – 2h; Practical work – 2h; Laboratory work – 2h) 12. Test 2: – Heat and electromagnetic processes in food processing and control (Lecture – 1h; Practical work – 1h)

Requirements for awarding credit points

All laboratory work must be passed. The exam consists of theory questions and problem solving

Description of the organization and tasks of students’ independent work

1. Preparation for laboratory works (6 works), processing, presentation and evaluation of measurement results
2. Solving tasks (30 tasks)
3. Preparation for theory tests

Criteria for Evaluating Learning Outcomes

During the course, 2 theory tests and 2 task tests are written (up to 10 points can be obtained for each). At the end of the semester, if you have not written in the allotted time, or rewrite if you want to improve your grade, you may write one theory test and one exercise test. 6 laboratory works must be developed and defended (up to 20 points can be obtained for them). If the student has received at least 35 points in total, then the exam may not be taken, the exam grade being determined by 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. Tipler P.A., Mosca G., “Physics for
Scientists and Engineers” (6th edition)
USA: W.H. Freeman and Company, 2008
4. Fizikas rokasgrāmata, E. Šiltera red.,Rīga: “Zvaigzne” 1988
5. Students O. Optika. Rīga: Zvaigzne 1971. 412 lpp.
(Grāmatas pdf formātā pieejamas e studijās zem “Fizika Visiem”!)

Periodicals and other sources

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

Notes

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