第2章 Rheological properties of foods In this chapter, rheological properties of fluid foods, semisolid foods and solid foods are discussed. Students are demanded to grasp rheological measurement of foods, including methods principles and operation. They should get familiar with the basic rheological properties of different food systems, including fluid foods, semisolid foods and solid foods. Moreover, they should understand the meaning and significance of rheological research and its application food industry 重点内容 measurements of foods 难点内容: Basic rheological properties of foods 第3章 Food texture In this chapter, students are demanded to grasp the definition, classification, appraising terms of food texture and the application of this texture evaluation. They should get familiar with the instrumental, physiological and sensory methods for analyzing food texture, know texture properties of different foods 重点内容: Definition, properties, and application of food texture 难点内容: Methods for analyzing food texture 第4章 Thermal properties of foods In this chapter, several thermal properties, operation and application of differential scanning calorimetry are discussed. Students are demanded to grasp the operation, principle, data gaining in DSC. They should also get familiar with the thermal properties of food, including specific heat enthalpy, thermal conductivity, thermal diffusivity, and surface heat transfer coefficient, and know how to estimate these thermal properties as well as their applications in food 重点内容: Differential scanning calorimetry 难点内容: How to estimate these thermal properties 第5章 Electrical properties of foods In this chapter, the students are demanded to grasp the electrical characteristics including dielectric properties and transmission properties, to grasp dielectric measurements. They should get familiar with dielectric behavior of different food systems, and know the related influencing factors including polar solvents, ionic solutions, organic solids etc 重点内容: Dielectric properties of food and applications of electrical properties of foods 难点内容: Dielectric properties of food 第6章 Colorimetric properties of foods http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn 第 2 章 Rheological properties of foods In this chapter, rheological properties of fluid foods, semisolid foods and solid foods are discussed. Students are demanded to grasp rheological measurement of foods, including methods, principles and operation. They should get familiar with the basic rheological properties of different food systems, including fluid foods, semisolid foods and solid foods. Moreover, they should understand the meaning and significance of rheological research and its application food industry. 重点内容：Rheological measurements of foods 难点内容：Basic rheological properties of foods 第 3 章 Food texture In this chapter, students are demanded to grasp the definition, classification, appraising terms of food texture and the application of this texture evaluation. They should get familiar with the instrumental, physiological and sensory methods for analyzing food texture, know texture properties of different foods. 重点内容：Definition, properties, and application of food texture 难点内容：Methods for analyzing food texture 第 4 章 Thermal properties of foods In this chapter, several thermal properties, operation and application of differential scanning calorimetry are discussed. Students are demanded to grasp the operation, principle, data gaining in DSC. They should also get familiar with the thermal properties of food, including specific heat, enthalpy, thermal conductivity, thermal diffusivity, and surface heat transfer coefficient, and know how to estimate these thermal properties as well as their applications in food. 重点内容：Differential scanning calorimetry 难点内容：How to estimate these thermal properties 第 5 章 Electrical properties of foods In this chapter, the students are demanded to grasp the electrical characteristics including dielectric properties and transmission properties, to grasp dielectric measurements. They should get familiar with dielectric behavior of different food systems, and know the related influencing factors including polar solvents, ionic solutions, organic solids etc. 重点内容：Dielectric properties of food and applications of electrical properties of foods 难点内容：Dielectric properties of food 第 6 章 Colorimetric properties of foods