Food physical chemistry

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Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. [3] [4] [5] [6] This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods." [7]

Contents

Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, [8] [9] disordered/noncrystalline solids.

Techniques utilized range widely from dynamic rheometry, optical microscopy, electron microscopy, AFM, light scattering, X-ray diffraction/neutron diffraction, [10] to MRI, spectroscopy (NMR, [11] FT-NIR/IR, NIRS, ESR and EPR, [12] [13] CD/VCD, [14] Fluorescence, FCS, [15] [16] [17] [18] [19] HPLC, GC-MS, [20] [21] and other related analytical techniques.

Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability, and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food biotechnology, and food microbiology.

Topics in Food physical chemistry

The following are examples of topics in food physical chemistry that are of interest to both the food industry and food science:

Starch, 800x magnified, under polarized light Starkemehl 800 fach Polfilter.jpg
Starch, 800x magnified, under polarized light
Macaroni is an extruded hollow pasta. Macaroni closeup.jpg
Macaroni is an extruded hollow pasta.
Visualisation of the human interactome network topology with the blue lines between proteins (represented as points) showing protein-protein interactions Human interactome.jpg
Visualisation of the human interactome network topology with the blue lines between proteins (represented as points) showing protein-protein interactions

Techniques gallery: High-Field NMR, CARS (Raman spectroscopy), Fluorescence confocal microscopy and Hyperspectral imaging

See also

Example of a GC-MS instrument GCMS closed.jpg
Example of a GC-MS instrument
An FTIR interferogram. The central peak is at zero retardation, ZPD) where the maximum amount of light passes through the interferometer to the detector. FTIR-interferogram.svg
An FTIR interferogram. The central peak is at zero retardation, ZPD) where the maximum amount of light passes through the interferometer to the detector.

Related Research Articles

The following outline is provided as an overview of and topical guide to chemistry:

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<span class="mw-page-title-main">Theoretical chemistry</span> Branch of chemistry

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<span class="mw-page-title-main">Surface science</span> Study of physical and chemical phenomena that occur at the interface of two phases

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Fluorescence correlation spectroscopy (FCS) is a statistical analysis, via time correlation, of stationary fluctuations of the fluorescence intensity. Its theoretical underpinning originated from L. Onsager's regression hypothesis. The analysis provides kinetic parameters of the physical processes underlying the fluctuations. One of the interesting applications of this is an analysis of the concentration fluctuations of fluorescent particles (molecules) in solution. In this application, the fluorescence emitted from a very tiny space in solution containing a small number of fluorescent particles (molecules) is observed. The fluorescence intensity is fluctuating due to Brownian motion of the particles. In other words, the number of the particles in the sub-space defined by the optical system is randomly changing around the average number. The analysis gives the average number of fluorescent particles and average diffusion time, when the particle is passing through the space. Eventually, both the concentration and size of the particle (molecule) are determined. Both parameters are important in biochemical research, biophysics, and chemistry.

GRE Subject Biochemistry, Cell and Molecular Biology was a standardized exam provided by ETS that was discontinued in December 2016. It is a paper-based exam and there are no computer-based versions of it. ETS places this exam three times per year: once in April, once in October and once in November. Some graduate programs in the United States recommend taking this exam, while others require this exam score as a part of the application to their graduate programs. ETS sends a bulletin with a sample practice test to each candidate after registration for the exam. There are 180 questions within the biochemistry subject test.

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References

  1. ↑ John M. de Man.1999. Principles of Food Chemistry (Food Science Text Series), Springer Science, Third Edition
  2. ↑ John M. de Man. 2009. Food process engineering and technology, Academic Press, Elsevier: London and New York, 1st edn.
  3. ↑ Pieter Walstra. 2003. Physical Chemistry Of Foods. Marcel Dekker, Inc.: New York, 873 pages
  4. ↑ Physical Chemistry Of Food Processes: Fundamental Aspects.1992. van Nostrand-Reinhold vol.1., 1st Edition,
  5. ↑ Henry G. Schwartzberg, Richard W. Hartel. 1992. Physical Chemistry of Foods. IFT Basic Symposium Series, Marcel Dekker, Inc.:New York, 793 pages
  6. ↑ Physical Chemistry of Food Processes, Advanced Techniques, Structures and Applications. 1994. van Nostrand-Reinhold vols.1-2., 1st Edition, 998 pages; 3rd edn. Minuteman Press, 2010; vols. 2-3, fifth edition (in press)
  7. ↑ Pieter Walstra. 2003. Physical Chemistry Of Foods. Marcel Dekker, Inc.: New York, 873 pages
  8. ↑ Pieter Walstra. 2003. Physical Chemistry Of Foods. Marcel Dekker, Inc.: New York, 873 pages
  9. ↑ Physical Chemistry Of Food Processes: Fundamental Aspects.1992.van Nostrand-Reinhold vol.1., 1st Edition,
  10. ↑ Physical Chemistry of Food Processes, Advanced Techniques, Structures and Applications.1994. van Nostrand-Reinhold vols.1-2., 1st Edition, 998 pages; 3rd edn. Minuteman Press, 2010; vols. 2-3, fifth edition (in press)
  11. ↑ https://www.nobelprize.org/nobel_prizes/physics/laureates/1952/ First Nobel Prize for NMR in Physics, in 1952
  12. ↑ http://www.ismrm.org/12/aboutzavoisky.htm ESR discovery in 1941
  13. ↑ Abragam, A.; Bleaney, B. Electron paramagnetic resonance of transition ions. Clarendon Press:Oxford, 1970, 1,116 pages.
  14. ↑ Physical Chemistry of Food Processes, Advanced Techniques, Structures and Applications.1994. van Nostrand-Reinhold vols.1-2., 1st Edition, 998 pages; 3rd edn. Minuteman Press, 2010; vols. 2-3, fifth edition (in press)
  15. ↑ Magde D.; Elson E. L.; Webb W. W. (1972). "Thermodynamic fluctuations in a reacting system: Measurement by fluorescence correlation spectroscopy, (1972)". Phys Rev Lett. 29 (11): 705–708. doi:10.1103/physrevlett.29.705.
  16. ↑ Ehrenberg, M., Rigler, R. (1974). "Rotational brownian motion and fluorescence intensity fluctuations". Chem Phys. 4 (3): 390–401. Bibcode:1974CP......4..390E. doi:10.1016/0301-0104(74)85005-6. ISSN   0301-0104.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  17. ↑ Elson E. L., Magde D. (1974). "Fluorescence correlation spectroscopy I. Conceptual basis and theory, (1974)". Biopolymers. 13: 1–27. doi:10.1002/bip.1974.360130102. S2CID   97201376.
  18. ↑ Magde D.; Elson E. L.; Webb W. W. (1974). "Fluorescence correlation spectroscopy II. An experimental realization, (1974)". Biopolymers. 13 (1): 29–61. doi:10.1002/bip.1974.360130103. PMID   4818131. S2CID   2832069.
  19. ↑ Thompson N L 1991 Topics in Fluorescence Spectroscopy Techniques vol 1, ed J R Lakowicz (New York: Plenum) pp 337–78
  20. ↑ Gohlke, R. S. (1959). "Time-of-Flight Mass Spectrometry and Gas-Liquid Partition Chromatography". Analytical Chemistry . 31 (4): 535–541. doi:10.1021/ac50164a024.
  21. ↑ Gohlke, R; McLafferty, Fred W. (1993). "Early gas chromatography/mass spectrometry". Journal of the American Society for Mass Spectrometry . 4 (5): 367–71. doi:10.1016/1044-0305(93)85001-E. PMID   24234933.

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