Deadline of Submission

May 31st, 2019`

UNIVERSITY OF AGRICULTURE FAISALABAD

DEPARTMENT OF FOOD ENGINEERING
Degree: B.Sc. Food Engineering
Course Code: FE-501
Course Title: Physical Properties of Food Materials
Credit Hours: 3(2-1) Spring Semester 2018-19 Assignment No. 2
Dated: April 09th, 2019 Semester-IV (Food Engineering) Total: Marks
Name: Regd. No.

ATTEMPT ALL THE QUESTIONS

Question Marks Obtained Total Marks

1 5

2 5
3 5

4 5
5 5

6 5

7 5
Total Marks 35
 Deadline of Submission
May 31st, 2019`
1- Explain the role of osmotic pressure in food preservation and give an example.

2- Below are design or process situations, which require data of physical properties of agricultural or food
material. What Engineering properties will be used and discuss how each of this property is used or considered
in the design or process.

a) Seed cleaning plant

b) Cleaning and storage of carrots
3- Table 3.1 shows the equilibrium moisture content data of peppers in adsorption at 30◦C. Draw the sorption
isotherm for pepper.

Table 3.1 Equilibrium Moisture Content of Peppers

Water Activity Equilibrium Moisture Content (% Dry Basis)
0.113 4.3
0.216 6.2
0.324 8.0
0.432 10.5
0.514 12.8
0.560 15.4
0.691 22.0
0.751 26.1
0.836 34.2
0.900 44.9

4- Determine the boiling point temperature of 20% sucrose solution at 1 atm. (search in books or internet for the
required data.

Search in the internet for at least 1 journal which contains:

i. The physicochemical properties of food (including the electrical properties of foods).

ii. Prepare a short summary of the work presented in the paper, the properties measured, and the method
used.
iii. Submit the paper and the summary.