Food Engineering and Physical Properties

Food Engineering and Physical Properties Overview

Because foods are complex and dynamic, an understanding of their physical properties is required in food engineering. These physical properties such as colour, texture, structure, water content and activity, viscosity, temperature, electrical conductivity, enthalpy and salt content play a role in how much food can be tampered with. They aid food engineering activities like processing for food reformulation and new product formation. Physical properties also assist food engineers design food processes. The quality of food produced depends on its original texture and structure while food stability which affects storage and shelf-life is determined by water content and activity.
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Food physical properties are especially relevant to food reformulation which deals with modifying the original composition of previously manufactured food and beverages to include healthier components in favour of healthier consumer food choices. This is because physical properties inform the quantitative aspect of biochemical reactions in food manufacturing and determine the responsiveness of food to the process. The increasing consumer awareness on healthy living makes food reformulation well placed in today’s world. As a business involved in ensuring the availability of safer and healthier food options, Tengrain Science creates collaborative research among other services to ensure innovative developments in the food industry.