| Course Name | Physical Chemistry of Food Constituents |
| Course Code | 25FSN373 |
| Program | B.Sc. (Hons) Food Science and Nutrition (4 Year) |
| Credits | 3 |
| Campus | Coimbatore |
Thermodynamics 9 hrs
System and surrounding, homogenous and heterogeneous system, Intensive and extensive properties, Entropy, Enthalpy, Gibb’s free energy, stable- unstable systems. Heat capacity, specific heat capacity- measurement of specific heat capacity using Bomb calorimeter
Solutions 9 hrs
Solubility-relative solubility, Concentration of solutions, Solutions of solid in liquid, Factors influencing solubility, Energy of hydration, Solvation, solutions of liquid in liquid. Colligative properties-Lowering of vapour pressure, elevation of boiling point, depression of freezing point and osmotic pressure.
Colloidal chemistry 9 hrs
Types of colloids-Lyophilic and Lyophobic colloids, classification of colloids, stability of lyophobic and lyophilic sol, emulsification, foaming, light scattering, destabilization of emulsions and foams. Isoelectric point, protection of colloids – protective colloids, Gold Number, Hofmeister series, coagulation or flocculation, coacervation, sensitization, micelle and critical micellation concentration, application of colloids. Sedimentation, Coalescence, gelatinization.
Surface chemistry 9 hrs
Surface tension, interface tension, capillary effects, surface activity, surfactants, wetting, contact angle, adsorption- types and mechanism, catalysis- bio catalyst- enzymes, self-assembly of macromolecules, thermodynamics of self- assembly.
Rheology 9 hrs
Rheological classification of foods. Rheology of solid foods, rheology of liquid foods, Hooke’s law, Newtonian flow, non-Newtonian flow, gel flow- viscoelasticity, methods of viscoelasticity. Factors influencing rheological properties, measurement of rheology, application of study of rheology in food industry.
Pre requisite: Basics of Bonding, thermodynamics, kinetics and surface chemistry.
Course Objective: To impart knowledge on the basic physical chemistry aspects with respect to food
Course Outcomes:
CO1: To relate the application of thermodynamics in understanding the chemistry of food
CO2: To understand the concept of solutions of solid in liquid and liquid in liquid and the properties related to the concentration of solute.
CO3: To gain knowledge on the colloids and the special properties of colloids CO4: To understand the basics on surface activity and surface reactions
CO5: To provide knowledge on the rheological properties, its measurement and its application to food
Skills: Develop skills in the application of physical properties of foods in product development
CO-PO Mapping
|
PO1 |
PO2 |
PO3 |
PO4 |
PO5 |
PO6 |
PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
|
|
CO1 |
1 |
– |
– |
– |
– |
– |
– |
– |
– |
– |
– |
|
CO2 |
1 |
– |
– |
– |
– |
– |
– |
1 |
– |
– |
– |
|
CO3 |
1 |
1 |
– |
– |
– |
– |
– |
– |
– |
– |
– |
|
CO4 |
1 |
– |
– |
– |
– |
– |
– |
– |
– |
– |
– |
|
CO5 |
1 |
1 |
– |
– |
– |
– |
– |
– |
– |
– |
– |
Evaluation Pattern
|
Assessment |
Internal |
External |
|
Periodical 1 (P1)+ Periodical 2 (P2)/Midterm |
30 |
|
|
*Continuous Assessment (CA) |
20 |
|
|
End Semester |
50 |
*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar.
Text Books:
Reference book
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