Food physical chemistry
Encyclopedia
Food physical chemistry is considered to be a branch of Food chemistry
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. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"
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, disordered/noncrystalline solids.
Techniques utilized range widely from dynamic rheometry, optical microscopy, electron microscopy, AFM
, light scattering
, X-ray diffraction/neutron diffraction
, to MRI, spectroscopy
(NMR
, FT-NIR
/IR
, NIRS, ESR and EPR
, CD/VCD
, Fluorescence
, FCS
,,, HPLC, GC-MS, 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
.
Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
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. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"
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, disordered/noncrystalline solids.
Techniques utilized range widely from dynamic rheometry, optical microscopy, electron microscopy, AFM
AFM
- Organizations :* Africa Fighting Malaria, a health campaign in Africa* Alex von Falkenhausen Motorenbau, a German racing car constructor* American Federation of Motorcyclists, a road racing club in the United States...
, light scattering
Light scattering
Light scattering is a form of scattering in which light is the form of propagating energy which is scattered. Light scattering can be thought of as the deflection of a ray from a straight path, for example by irregularities in the propagation medium, particles, or in the interface between two media...
, X-ray diffraction/neutron diffraction
Neutron diffraction
Neutron diffraction or elastic neutron scattering is the application of neutron scattering to the determination of the atomic and/or magnetic structure of a material: A sample to be examined is placed in a beam of thermal or cold neutrons to obtain a diffraction pattern that provides information of...
, to MRI, spectroscopy
Spectroscopy
Spectroscopy is the study of the interaction between matter and radiated energy. Historically, spectroscopy originated through the study of visible light dispersed according to its wavelength, e.g., by a prism. Later the concept was expanded greatly to comprise any interaction with radiative...
(NMR
NMR
NMR may refer to:Applications of Nuclear Magnetic Resonance:* Nuclear magnetic resonance* NMR spectroscopy* Solid-state nuclear magnetic resonance* Protein nuclear magnetic resonance spectroscopy* Proton NMR* Carbon-13 NMR...
, FT-NIR
NIR
The three-letter acronym NIR may stand for:* Near Infrared, infrared radiation of a wave length near that of red* Northern Ireland, a region of the United Kingdom* Northern Ireland Railways* National Identity Register* National Internet Registry...
/IR
IR
Ir or ir may refer to:* the abbreviation for the title of Ingénieur , a person practicing the profession of engineering* Iridium , the 77th element* .ir, the Internet country code top-level domain for Iran...
, NIRS, ESR and EPR
Electron paramagnetic resonance
Electron paramagnetic resonance or electron spin resonance spectroscopyis a technique for studying chemical species that have one or more unpaired electrons, such as organic and inorganic free radicals or inorganic complexes possessing a transition metal ion...
, CD/VCD
VCD
VCD is a three-letter abbreviation with multiple meanings, as described below:* VCD Athletic, semi-professional football team* Video CD* Voice command device* Value change dump * Vocal cord dysfunction* Visual Communication and Design...
, Fluorescence
Fluorescence
Fluorescence is the emission of light by a substance that has absorbed light or other electromagnetic radiation of a different wavelength. It is a form of luminescence. In most cases, emitted light has a longer wavelength, and therefore lower energy, than the absorbed radiation...
, FCS
Fluorescence correlation spectroscopy
Fluorescence correlation spectroscopy is a correlation analysis of fluctuation of the fluorescence intensity. The analysis provides parameters of the physics under the fluctuations. One of the interesting applications of this is an analysis of the concentration fluctuations of fluorescent...
,,, HPLC, GC-MS, 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
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
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
Analytical chemistry
Analytical chemistry is the study of the separation, identification, and quantification of the chemical components of natural and artificial materials. Qualitative analysis gives an indication of the identity of the chemical species in the sample and quantitative analysis determines the amount of...
, food process engineering
Food engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
/food processing
Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
, food and bioprocess technology
Food and Bioprocess Technology
Food and Bioprocess Technology: An International Journal is a peer reviewed scientific journal published by Springer Science+Business Media. It is available in print and online...
, food extrusion
Extrusion
Extrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed or drawn through a die of the desired cross-section...
, food quality control, food packaging
Food packaging
Food packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
, food biotechnology
Biotechnology
Biotechnology is a field of applied biology that involves the use of living organisms and bioprocesses in engineering, technology, medicine and other fields requiring bioproducts. Biotechnology also utilizes these products for manufacturing purpose...
and food microbiology
Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
.
Topics in Food physical chemistry
The following are examples of topics in food physical chemistry that are of interest to both food industry and food science:- Water in foods
- Local structure in liquid water
- Micro-crystallization in icecream emulsions
- Dispersion and surface-adsorption processes in foods
- Water and protein activities
- Food hydration and shelf-life
- Hydrophobic interactions in foods
- Hydrogen bonding and ionic interactions in foods
- Disulfide bond breaking and formation in foods
- Food dispersions
- Structure-functionality in foods
- Food micro- and nano- structure
- Food gels and gelling mechanisms
- Cross-linking in foods
- Starch gelatinization and retrogradation
- Physico-chemical modification of carbohydrates
- Physico-chemical interactions in food formulations
- Freezing effects on foods and freeze concentration of liquids
- Glass transition in wheat gluten and wheat doughs
- Drying of foods and crops
- Rheology of wheat doughs, cheese and meat
- Rheology of extrusion processesExtrusionExtrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed or drawn through a die of the desired cross-section...
- Food enzyme kinetics
- Immobilized enzymes and cells
- Microencapsulation
- Carbohydrates structure and interactions with water and proteins
- Maillard browning reactions
- Lipids structures and interactions with water and food proteins
- Food proteins structure, hydration and functionality in foods
- Food protein denaturation
- Food enzymes and reaction mechanisms
- Vitamin interactions and preservation during food processing
- Interaction of salts and minerals with food proteins and water
- Color determinations and food grade coloring
- Flavors and sensorial perception of foods
- Properties of food additives
Related fields
- Food chemistryFood chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
- Food physics and RheologyRheologyRheology is the study of the flow of matter, primarily in the liquid state, but also as 'soft solids' or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force....
- Biophysical chemistryBiophysical chemistryBiophysical chemistry is a relatively new branch of chemistry that covers a broad spectrum of research activities involving biological systems. The most common feature of the research in this subject is to seek explanation of the various phenomena in biological systems in terms of either the...
- Physical chemistryPhysical chemistryPhysical chemistry is the study of macroscopic, atomic, subatomic, and particulate phenomena in chemical systems in terms of physical laws and concepts...
- SpectroscopySpectroscopySpectroscopy is the study of the interaction between matter and radiated energy. Historically, spectroscopy originated through the study of visible light dispersed according to its wavelength, e.g., by a prism. Later the concept was expanded greatly to comprise any interaction with radiative...
-applied - Intermolecular forces
- NanotechnologyNanotechnologyNanotechnology is the study of manipulating matter on an atomic and molecular scale. Generally, nanotechnology deals with developing materials, devices, or other structures possessing at least one dimension sized from 1 to 100 nanometres...
and nanostructureNanostructureA nanostructure is an object of intermediate size between molecular and microscopic structures.In describing nanostructures it is necessary to differentiate between the number of dimensions on the nanoscale. Nanotextured surfaces have one dimension on the nanoscale, i.e., only the thickness of the...
s
- Spectroscopy
- Chemical physicsChemical physicsChemical physics is a subdiscipline of chemistry and physics that investigates physicochemical phenomena using techniques from atomic and molecular physics and condensed matter physics; it is the branch of physics that studies chemical processes from the point of view of physics...
- Molecular dynamicsMolecular dynamicsMolecular dynamics is a computer simulation of physical movements of atoms and molecules. The atoms and molecules are allowed to interact for a period of time, giving a view of the motion of the atoms...
- Surface chemistry and Van der Waals forceVan der Waals forceIn physical chemistry, the van der Waals force , named after Dutch scientist Johannes Diderik van der Waals, is the sum of the attractive or repulsive forces between molecules other than those due to covalent bonds or to the electrostatic interaction of ions with one another or with neutral...
s - Chemical reactionChemical reactionA chemical reaction is a process that leads to the transformation of one set of chemical substances to another. Chemical reactions can be either spontaneous, requiring no input of energy, or non-spontaneous, typically following the input of some type of energy, such as heat, light or electricity...
s and Reaction chemistry
- Molecular dynamics
- Quantum chemistryQuantum chemistryQuantum chemistry is a branch of chemistry whose primary focus is the application of quantum mechanics in physical models and experiments of chemical systems...
- Quantum geneticsQuantum chemistryQuantum chemistry is a branch of chemistry whose primary focus is the application of quantum mechanics in physical models and experiments of chemical systems...
- Molecular models of DNAMolecular models of DNAMolecular models of DNA structures are representations of the molecular geometry and topology of Deoxyribonucleic acid molecules using one of several means, with the aim of simplifying and presenting the essential, physical and chemical, properties of DNA molecular structures either in vivo or in...
and Molecular modellingMolecular modellingMolecular modelling encompasses all theoretical methods and computational techniques used to model or mimic the behaviour of molecules. The techniques are used in the fields of computational chemistry, computational biology and materials science for studying molecular systems ranging from small...
of proteins and viruses
- Quantum genetics
- Bioorganic chemistryBioorganic chemistryBioorganic chemistry is a rapidly growing scientific discipline that combines organic chemistry and biochemistry. While biochemistry aims at understanding biological processes using chemistry, bioorganic chemistry attempts to expand organic-chemical researches toward biology...
- Polymer chemistryPolymer chemistryPolymer chemistry or macromolecular chemistry is a multidisciplinary science that deals with the chemical synthesis and chemical properties of polymers or macromolecules. According to IUPAC recommendations, macromolecules refer to the individual molecular chains and are the domain of chemistry...
- BiochemistryBiochemistryBiochemistry, sometimes called biological chemistry, is the study of chemical processes in living organisms, including, but not limited to, living matter. Biochemistry governs all living organisms and living processes...
and Biological chemistry- Enzymology
- Protein–protein interactions
- BiomembraneMembrane-In biology:* Biological membrane* Cell membrane, a biological type of Membrane ** Inner membrane** Outer membrane * The two fetal membranes** amnion** chorion* Basement membrane* Mucous membrane* Serous membrane...
s
- Complex system biologyComplex system biologyComplex systems biology is a branch or subfield of mathematical and theoretical biology concerned with complexity of both structure and function in biological organisms, as well as the emergence and evolution of organisms and species, with emphasis being placed on the complex interactions of, and...
- Integrative biology
- Mathematical biophysicsMathematical biologyMathematical and theoretical biology is an interdisciplinary scientific research field with a range of applications in biology, medicine and biotechnology...
- Systems biologySystems biologySystems biology is a term used to describe a number of trends in bioscience research, and a movement which draws on those trends. Proponents describe systems biology as a biology-based inter-disciplinary study field that focuses on complex interactions in biological systems, claiming that it uses...
- GenomicsGenomicsGenomics is a discipline in genetics concerning the study of the genomes of organisms. The field includes intensive efforts to determine the entire DNA sequence of organisms and fine-scale genetic mapping efforts. The field also includes studies of intragenomic phenomena such as heterosis,...
, ProteomicsProteomicsProteomics is the large-scale study of proteins, particularly their structures and functions. Proteins are vital parts of living organisms, as they are the main components of the physiological metabolic pathways of cells. The term "proteomics" was first coined in 1997 to make an analogy with...
, InteractomicsInteractomicsInteractomics is a discipline at the intersection of bioinformatics and biology that deals with studying both the interactions and the consequences of those interactions between and among proteins, and other molecules within a cell. The network of all such interactions is called the Interactome...
, Structural bioinformaticsStructural bioinformaticsStructural bioinformatics is the branch of bioinformatics which is related to the analysis and prediction of the three-dimensional structure of biological macromolecules such as proteins, RNA, and DNA...
and CheminformaticsCheminformaticsCheminformatics is the use of computer and informational techniques, applied to a range of problems in the field of chemistry. These in silico techniques are used in pharmaceutical companies in the process of drug discovery...
- Food technologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
, Food engineeringFood engineeringFood engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
, Food safetyFood safetyFood safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
and Food biotechnologyFood BiotechnologyFood Biotechnology is a branch of food science in which modern biotechnological techniques are applied . Food biotechnology has been around for many centuries, as people in the past have crossbred similar plants and animal species in order to develop new varieties of food .Different...
- Agricultural biotechnology
-
- Immobilized cells and enzymes
- Microencapsulation of food additives and vitamins, etc.
-
- Agricultural biotechnology
- Chemical engineeringChemical engineeringChemical engineering is the branch of engineering that deals with physical science , and life sciences with mathematics and economics, to the process of converting raw materials or chemicals into more useful or valuable forms...
- Plant biology and Crop sciences
- Animal scienceAnimal scienceAnimal Science is described as "studying the biology of animals that are under the control of mankind". Historically, the animals studied were farm animals, including livestock and horses, but courses available now look at a far broader area to include companion animals, for example dogs, cats and...
s
Techniques gallery: High-Field NMR, CARS (Raman spectroscopy), Fluorescence confocal microscopy and Hyperspectral imaging
See also
- Food chemistryFood chemistryFood chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
- Food Chemistry (journal)Food Chemistry (journal)Food Chemistry is a peer-reviewed scientific journal. It was established in 1976 and is published 24 times a year by Elsevier....
- NMRNMRNMR may refer to:Applications of Nuclear Magnetic Resonance:* Nuclear magnetic resonance* NMR spectroscopy* Solid-state nuclear magnetic resonance* Protein nuclear magnetic resonance spectroscopy* Proton NMR* Carbon-13 NMR...
- ESRESRESR may refer to:Technology:* Electro Slag Remelting* Electronic Staff Record, a human resources and payroll system of the UK National Health Service...
- FTIRFourier transform infrared spectroscopyFourier transform infrared spectroscopy is a technique which is used to obtain an infrared spectrum of absorption, emission, photoconductivity or Raman scattering of a solid, liquid or gas. An FTIR spectrometer simultaneously collects spectral data in a wide spectral range...
- NIRNIRThe three-letter acronym NIR may stand for:* Near Infrared, infrared radiation of a wave length near that of red* Northern Ireland, a region of the United Kingdom* Northern Ireland Railways* National Identity Register* National Internet Registry...
- FCSFCS-Companies, groups and organizations:* the New York Stock Exchange stock trading symbol for Fairchild Semiconductor, an American semiconductor company based in San Jose, California* FCS Control Systems, a Dutch aerospace company...
- HPLC
- GC-MS
- Food Chemistry (journal)
- Biophysical chemistryBiophysical chemistryBiophysical chemistry is a relatively new branch of chemistry that covers a broad spectrum of research activities involving biological systems. The most common feature of the research in this subject is to seek explanation of the various phenomena in biological systems in terms of either the...
- Protein–protein interactions
- Food processingFood processingFood processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
- Food engineeringFood engineeringFood engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
- Food rheologyFood rheologyFood rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will...
- Food extrusionExtrusionExtrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed or drawn through a die of the desired cross-section...
- Food packagingFood packagingFood packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
, - food biotechnologyBiotechnologyBiotechnology is a field of applied biology that involves the use of living organisms and bioprocesses in engineering, technology, medicine and other fields requiring bioproducts. Biotechnology also utilizes these products for manufacturing purpose...
- Food safetyFood safetyFood safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
- Food scienceFood scienceFood science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
- Food technologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
- International Academy of Quantum Molecular ScienceInternational Academy of Quantum Molecular ScienceThe International Academy of Quantum Molecular Science is an international scientific learned society covering all applications of quantum theory to chemistry and chemical physics. It was created in Menton in 1967. The founding members were Raymond Daudel, Per-Olov Löwdin, Robert G. Parr, John...
- List of important publications in chemistry#Physical chemistry
- List of unsolved problems in chemistry#Physical chemistry problems
Journals
- Journal of Agricultural and Food ChemistryJournal of Agricultural and Food ChemistryThe Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal, published since 1950 by the American Chemical Society. It is currently indexed in: Chemical Abstracts Service , Scopus, ProQuest, PubMed, CABI, Ovid, Web of Science, and SwetsWise.The current Editor-in-Chief is...
- AOCS Journal
- Biophysical Chemistry journal
- Magnetic Resonance in ChemistryMagnetic Resonance in ChemistryMagnetic Resonance in Chemistry is a peer-reviewed scientific journal, published in the United Kingdom since 1969 by John Wiley & Sons. In twelve issues per year, it publishes original research papers dealing with the application of NMR, ESR and NQR spectrometry in all branches of chemistry...
- Starke/ Starch Journal
- Journal of Dairy Science® (JDS
- Chemical Physics LettersChemical Physics LettersChemical Physics Letters is a peer-reviewed scientific journal, published since 1967 by Elsevier. It publishes brief papers in the field of Chemical Physics. The current editors are David Clary, Villy Sundström and the 1999 Nobel Prize in Chemistry winner, Ahmed Zewail....
- International Journal of Research and Reviews in Applied Sciences
- Zeitschrift für Physikalische ChemieZeitschrift für Physikalische ChemieZeitschrift für Physikalische Chemie is a physical chemistry journal published in Germany. Its name literally means "Journal of Physical Chemistry", but its official English-language subtitle is "International journal of research in physical chemistry and chemical physics". Its emphasis is on...
(1887) - Biopolymers
- Journal of Food ScienceJournal of Food ScienceThe Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois...
(IFT, USA) - International Journal of Food Science & Technology
- Macromolecular Chemistry and PhysicsMacromolecular Chemistry and PhysicsMacromolecular Chemistry and Physics is a peer-reviewed polymer science journal published bi-weekly. It publishes Full Papers, Talents, Trends, and Highlights in all areas of polymer science, from chemistry to physical chemistry, physics, and materials science...
(1947) - Journal of the Science of Food and Agriculture
- Polymer Preprints (ACS)
- Integrative Biology Journal of the Royal Society of Chemistry
- Organic & Biomolecular Chemistry (An RSC Journal)
- NatureNatureNature, in the broadest sense, is equivalent to the natural world, physical world, or material world. "Nature" refers to the phenomena of the physical world, and also to life in general...
- Nature PrecedingsNature PrecedingsNature Precedings is an open access electronic preprint repository of scholarly work in the fields of biomedical sciences, chemistry, and earth sciences. Submissions to Nature Precedings are not peer reviewed...
- Nature Precedings
- Journal of Biological ChemistryJournal of Biological ChemistryThe Journal of Biological Chemistry is a weekly peer-reviewed scientific journal that was established in 1905. Since 1925 it is published by the American Society for Biochemistry and Molecular Biology. It covers research in any area of biochemistry or molecular biology. The editor-in-chief is...
- Proceedings of the National Academy of Sciences of the United States of America
External links
- ACS Division of Agricultural and Food Chemistry (AGFD)
- American Chemical Society (ACS)
- Institute of Food Science and Technology (IFST), (formerly IFT)
- Dairy Science and Food Technology
- Physical Chemistry. (Keith J. Laidler, John H. Meiser and Bryan C. Sanctuary
- The World of Physical Chemistry (Keith J. Laidler, 1993)
- Physical Chemistry from Ostwald to Pauling (John W. Servos, 1996)
- 100 Years of Physical Chemistry (Royal Society of Chemistry, 2004)
- The Cambridge History of Science: The modern physical and mathematical sciences (Mary Jo Nye, 2003)