22-Agric-A6 Physical Properties of Biological Materials and Food Products
Worked solutions to 3 past sittings (2015–2017), 27 questions. Pick a sitting, or start from a topic below.
Questions by sitting
May 2017
- Question 1: Thermal Properties in Engineering Design, the Cp–Enthalpy Relationship, Thermal Conductivity of Foods, and the Heat Transfer Coefficient
- Question 2: Frying-Oil Degradation from a Transmittance–Wavelength Spectrum, and Optical-Property Sensing
- Question 3: Flow Behaviour Index of Tomato Catsup from Brookfield Viscometer Data
- Question 4: Physical Properties Governing the Formulation and Processing of a Fabricated Food Product
- Question 5: Thermal Conductivity of Peanut Butter by the Line Heat Source Probe Method
- Question 6: Textural Profile Analysis, the Maxwell Stress-Relaxation Model, and Brittle Fracture in Foods
- Question 7: Particle-Size Averages from a Screen Analysis, and the Sphericity of a Cube
- Question 8: Mechanical Loading and Sensing of Food Texture — Five Everyday Scenarios
- Question 9: Rheology Fundamentals — Shear Stress, Viscosity, Temperature Effects, and Flow Behaviour Classification
May 2016
- Question 1: Specific Heat of Corn by the Method of Mixtures
- Question 2: Bench-Scale Determination of Thermal Properties and of the Maximum Tolerable Freezing Rate
- Question 3: Flow Behaviour Index and Consistency Coefficient from Narrow-Gap Viscometer Data
- Question 4: Viscosity Recovery, Rate of Strain, and Rheological Moduli
- Question 5: Texture Profile Analysis and Two-Cycle Force-Deformation Behaviour
- Question 6: Non-Newtonian Classification, the Kelvin Creep Model, and the Pseudoplastic Flow Curve
- Question 7: Particle-Size Averages and Aerodynamic Drag/Terminal-Velocity Definitions
- Question 8: Surface and Interfacial Tension of Liquid Foods
- Question 9: Physical-Property Measurement Methods for Fruit, Fried, and Vegetable Products
May 2015
- Question 1: Equipment Selection for Gentle Handling of Shear-Sensitive Fluids
- Question 2: Structured Fluids and Colloid Concentration Effects on Rheology
- Question 3: Batch-Scale Determination of Process Pressure and Gelation Time
- Question 4: Temperature and Texture Control in Packaged Product Distribution
- Question 5: Freezing vs. Thawing Rate Asymmetry; Shape Effects on Heating Rate
- Question 6: Measuring the Surface Heat Transfer Coefficient of an Irregular Object (Mushroom)
- Question 7: Particle Size Distribution — Spray-Dried Milk Droplets and Powder Screen Analysis
- Question 8: Optical and Dielectric Property Measurement of Agricultural Materials
- Question 9: Stress Relaxation Analysis by the Successive-Residual Method (3-Term Maxwell Model)