Physical properties of foods/ingredients
5 important questions on Physical properties of foods/ingredients
What is the role of gas/ air in food?
With which gasses are products aerated?
Which categories of physical properties are there?
- Density
- Mechanical properties
- Consistency
- Thermal properties
- Optical properties
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What are changes in properties?
- Phase transitions (melting, solidifiction)
- Crystallisation (ice, fat)
- Heat transfer (freezing, cooking, baking)
- Aggregation (clotting, lumping)
What can you use physical properties for?
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