Don't feel like reading all 48 pages of the reader Food Ingredient Functionality?
This summary describes all theory of the Physics part (reader, knowledgde clips, lectures) in just 6 pages!
The content of the summary is:
- Bulk rheology
- Interactions in food
- Gels
- Emulsions
- Foams
Course: ...
Questions to practice exam Food Ingredient Functionality (Physics)
Flashcards84 Flashcards
$3.251 sales
Flashcards84 Flashcards
$3.251 sales
Some examples from this set of practice questions
1.
n = 1 [n] * c
When do you use this formula and what do the parameters mean?
Answer: To determine the viscosity of a highly diluted solution.
[n] = intrinsic viscosity of the biopolymer --> determine with K*M^a
c = concentration of the biopolymer
2.
[n] = K*M^a
When to use this formula?
Answer: To determine the intrinsic viscosity of a biopolymer so you can use this in an equation to determine the viscosity of a solution.
3.
What does Rh ~ M^b mean?
Answer: This equitation means that the hydrodynamic radius (Rh) depends on the molecular weight (M) and shape of the polymer (b)
4.
What does a higher value for a mean?
Answer: A higher hydrodynamic radius/volume of the polymer --> higher viscosity because larger polymers take more space in solution and thus contribute more to viscosity
5.
Why does a polymer with a larger hydrodynamic volume lead to a higher viscosity?
Answer: Because a large polymer takes more space in solution and thus the contribution to the viscosity is higher.
6.
What is the effect of the pH on the hydrodynamic volume?
Answer: A higher pH (further from IEP) leads to a higher charge density on the molecule. This results in more repulsion between different groups and an increase in hydrodynamic volume. As a result the viscosity will be higher.
7.
What is the effect of ionic strenght on the hydrodynamic volume of the molecule?
Answer: A higher ionic strenght means that more charges are screened. This leads to less repulsion between the different groups --> smaller hydrodynamic volume, lower viscosity
8.
n = 1 [n]*c k*[n]*c^2
When do you use this formula?
Answer: When there is interaction between the polymers, so at higher concentrations.
9.
How do you know when to use simple or longer formula for viscosity of solution?
Answer: Make a graph with viscosity as function of concentration for both formulas. Intersection point is from where you should use second formula.
10.
When does steric stabilization occur?
Answer: In solutions with attractive interactions between particles/droplets and polymers
Physics
Bulk rheology
Viscosity of biopolymer solutions
• The viscosity of highly diluted solutions can be described by:
o [η] = intrinsic viscosity, depends on conformation and molecular weight of biopolymer
o c = concentration of the biopolymer
• To determine [η], a second formula is needed:
o K and a are parameters related to conformation of biopolymer
o M = molecular weight
Conformation of biopolymers
• Rh ~ Mb → hydrodynamic radius
o Rh = hydrodynamic radius
o M = molecular weight
o b = exponent for shape of polymer
• The value for a and b and thus the hydrodynamic radius is larger for a rigid rod than for a
globular protein (compact sphere).
• Large value for a → larger hydrodynamic value → higher viscosity (this is because if a polymer
is larger, it takes more space in the solution and thus the contribution to viscosity is higher)
Effect of pH on hydrodynamic volume (and thus viscosity)
• Higher charge density on specific groups → more electrostatic repulsion between the groups →
stretched backbone → increases stiffness & hydrodynamic volume
• Large hydrodynamic volume = higher viscosity
Effect of ionic strength (salt) on hydrodynamic volume (and thus viscosity)
• Ionic strength screens the charges → less repulsion within the molecule → less stiffness →
smaller hydrodynamic volume
• Smaller hydrodynamic volume = lower viscosity
Higher concentration biopolymers
• Interaction between the polymers
• A different formula has to be used:
o k = Huggins constant
• But when is there interaction between the polymers? Make a graph with viscosity of simple
formula and this formula. Where the lines overlap, the molecules interact with each other.
, Interactions in food
Steric stabilization
When does it occur?
• In solutions with attractive interactions between particles
and polymers.
What happens?
• Polymers adsorb on the surface of the particles. This
results in a thick layer around the particles that cover
the complete surface. Different particles cannot approach
each other anymore because of this layer.
Bridging interaction/flocculation
When does it occur?
• In solutions with attractive interactions between particles
and a low concentration of biopolymers
What happens?
• Not enough polymers are present to cover the whole
surface of the particles
• The polymer chains links 2 or more particles together, so
it forms a bridge between them
• Size of the clusters depends on the ratio between the
particles and the polymers and the degree of attractive
interactions
• Clusters can sediment or cream
Depletion interaction
When does it occur?
• In solutions with no attractive interactions between particles and biopolymers at high
concentration of one or both.
What happens?
• Low concentration: polymers (red) fit between the particles → even distribution
• High concentration: more particles so closer together, polymers don’t fit in between particles so
they move to the outside. Now, on the outside the osmotic pressure is higher because of more
polysaccharides. The water between the particles will move to the outside to balance. The
particles will come even more close together and they aggregate/flocculate.
• Depletion can also take place between for instance oil droplets and polysaccharides, oil droplets
and protein aggregates, different polysaccharides,
• If the polysaccharides are larger, at lower concentration the depletion already occurs. As the
size of molecules also depends on repulsion, pH and salt have an effect on depletion.
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller bsc_msc_food_technology. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $3.79. You're not tied to anything after your purchase.
