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ABE 311 Introduction

The document discusses the importance of studying the engineering properties of biological materials, particularly in the context of food and feed processing. It outlines various properties such as physical, mechanical, chemical, rheological, and frictional properties that are essential for designing effective preservation, packaging, and storage systems. Understanding these properties is crucial for solving problems in the food industry from pre-harvest to consumption.

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9 views1 page

ABE 311 Introduction

The document discusses the importance of studying the engineering properties of biological materials, particularly in the context of food and feed processing. It outlines various properties such as physical, mechanical, chemical, rheological, and frictional properties that are essential for designing effective preservation, packaging, and storage systems. Understanding these properties is crucial for solving problems in the food industry from pre-harvest to consumption.

Uploaded by

g16507508
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Introduction to Engineering Properties of AB Materials

Why you need to study this?

o Raw food materials are biological and have certain unique characteristics
o Food and feed undergo various unit operations from pre-harvest to postharvest
processing, formulation, preservation, packaging, storage distribution, domestic
storage and finally consumption.
o During all those processes, the properties of biological (food and agricultural)
material will be changed.
o An understanding of the engineering properties of biological material are
important in order to solve problems while designing and selecting the modes of
preservations, packaging, processing, storage, marketing and consumption.

Engineering Properties
Physical Properties

o Shape, size, volume, surface area, density and porosity


o Knowledge on some of physical properties is necessary for the design of various
separating, handling, storing and drying systems.

Mechanical Properties

o Focus on strength properties and testing such as compressive strength and


deformation

Chemical Properties

o Focus on chemical compositions and moisture content


o Knowledge on the composition of biometrials is useful for estimating densities
and thermal properties

Rheological Properties

o Focus on food texture and rheological characterization


o Knowledge of rheological properties of various food systems is important in the
design of flow processes for quality control, in predicting storage, and in
understanding and designing texture

Frictional Properties

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