Physical properties of foods/ingredients

5 important questions on Physical properties of foods/ingredients

What is the role of gas/ air in food?

It affects the volume. If the mass stays the same the density will be less.

With which gasses are products aerated?

Air, CO2, N2

Which categories of physical properties are there?

- Shape and appearance
- Density
- Mechanical properties
- Consistency
- Thermal properties
- Optical properties
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What are changes in properties?

- Demixing (creaming, sedimentation)
- Phase transitions (melting, solidifiction)
- Crystallisation (ice, fat)
- Heat transfer (freezing, cooking, baking)
- Aggregation (clotting, lumping)

What can you use physical properties for?

It's an opportunity to make variations.

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