n this chapter, physical properties of color, physiological basis of color, measurement of color, quality aspect of color will be dealt with. Students are demanded to grasp the operating principles of spectrophotometry and tristimulus colorimetry as well as quality aspect of color They are also demanded to be familiar with the physical properties of color, and know the concepts of absorption, reflection, scattering, refraction of light 重点内容: Color measurement and application of colorimetric properties of foods 难点内容: Principle of color measurement by spectrophotometry and tristimulus colorimetry 第7章 Trends in physical properties of foods have an idea of what progresses have been or are being made in physical properties of foods, the phenomena, the principle, and the test method 五、教学时数分配表 内 容 总参考时数 1 Introduction 2 Rheological properties of foods 3 Food texture 4 Thermal properties of foods 5 Electrical properties of foods 6 Colorimetric properties of foods 7 Trends in physical properties of foods 合计 六、考核方式及成绩评定标准 考核方式:闭卷 成绩评定标准:平时成绩在总成绩中占50%,期末考试成绩在总成绩中占50%,成绩 评定为百分制 七、教材及主要参考书 at4: M.A.Rao, S.S. H Rizwi. Engineering properties of foods. Marcel Dekker, Inc. 1995 参考书目 [1] Micha Peleg, Edward B. Bagley. Physical properties of food. AVI publishing company, Inc. Westport, Connecticut, 1983 [2]、李云飞,殷涌光,金万镐编著,食品物性学,北京:中国轻工业出版社,第1版 2005年5月 http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn In this chapter, physical properties of color, physiological basis of color, measurement of color, quality aspect of color will be dealt with. Students are demanded to grasp the operating principles of spectrophotometry and tristimulus colorimetry as well as quality aspect of color. They are also demanded to be familiar with the physical properties of color, and know the concepts of absorption, reflection, scattering, refraction of light. 重点内容：Color measurement and application of colorimetric properties of foods 难点内容：Principle of color measurement by spectrophotometry and tristimulus colorimetry 第 7 章 Trends in physical properties of foods To have an idea of what progresses have been or are being made in physical properties of foods, the phenomena, the principle, and the test method. 五、教学时数分配表 章 内 容 总参考时数 1 Introduction 2 2 Rheological properties of foods 10 3 Food texture 10 4 Thermal properties of foods 4 5 Electrical properties of foods 2 6 Colorimetric properties of foods 2 7 Trends in physical properties of foods Review 2 合 计 32 六、考核方式及成绩评定标准 考核方式：闭卷 成绩评定标准：平时成绩在总成绩中占 50%，期末考试成绩在总成绩中占 50%，成绩 评定为百分制。 七、教材及主要参考书 教材：M. A. Rao, S. S. H. Rizwi. Engineering properties of foods. Marcel Dekker, Inc. 1995 参考书目： [1]、Micha Peleg, Edward B. Bagley. Physical properties of food. AVI publishing company, Inc. Westport, Connecticut, 1983 [2]、李云飞，殷涌光，金万镐编著，食品物性学，北京：中国轻工业出版社，第 1 版， 2005 年 5 月