Journal of Food Physics Vol. 27. (2014.)

A. S. Szabo, P. Laszlo, L. Baranyai, P. Tolnay, K. Gasztonyi Significance of physical knowledge during education

Significance of physical knowledge during education of food technologists and food engineers A. S. Szabo1, P. Laszlo1, L. Baranyai2, P. Tolnay3, K. Gasztonyi3

Corvinus University of Abstract. The paper deals with the following topics: Budapest, - importance of food physics Faculty of Food Science - physical methods in instrumental food analysis 1Food Physics Public - physical techniques in modern food processing Utility Foundation - main topics in BSc level education, concerning basic 2Department of Physics and physics, general and inorganic chemistry, Control electrotechnics, measurement technique and 3Department of Food automation Chemistry and Nutrition - main topics in MSc level education, concerning instrumental food analysis, food physics, process [email protected] control, measurement theory, research planning

Conclusion: without high level of knowledge in physics Keywords: the food engineers can not fulfil the expectations of BSc, food engineer, modern food processing technologies. food science, MSc, physics, technology, university education

in food processing), but without INTRODUCTION appropriate knowledge in physics - dominantly food physics – there is no It is a well known (and widely chance to be a well-educated engineer, a accepted) fact, that people are different, good specialist of food industry (4)(5). countries and states are different, The BSc and MSc programs are based on education systems are different, many subjects, belonging to physics. The expectations and knowledge-levels are proper education (build up) of a food different. However, there is no question engineer is rather similar to house about the importance of physics – as a building: we need strong fundament (e.g. basic subject - in education of food physics), walls (e.g. unit operation) and technologists and food engineers (1)(2)(3). roof (technology). However without They need to learn food science (a lot of correctly made fundament and walls where subfields, like food chemistry, food to put the roofs? microbiology, food technology, food analysis, food machinery, unit operations

A. S. Szabo, P. Laszlo, L. Baranyai, P. Tolnay, K. Gasztonyi Significance of physical knowledge during education

IMPORTANCE OF FOOD PHYSICS - rheological methods - thermical techniques The meaning of the word physics (in In these mentioned groups there are greek) is nature, and physics is the mother many physical techniques, giving the and fundament of other natural and opportunity to perform nondestructive technical sciences, like chemistry, measurements – eventually „in vivo” geology, unit operations, machinery, measurements, or non-invasive techniques, automation, measurement technique, as well – so to get the data about the architecture, electronics, nuclear composition, physical and chemical technique, astronomy even robot- parameters of the foodstuffs without technique. Of course it is clear, that the chemical treatment. Let us mention e.g. background to physics is mathematics, and the following techniques: dielectrometry, the next steps of the system (in teaching, oscillometry, infrared spectroscopy (like as well) are the following: the fundament NIR-NIT method), calorimetry, DSC, to chemistry is physics, and the fundament PAS, ESR, NMR, XRF, PIXE, INAA, to biology is chemistry. It is evident that penetrometry, plastometry, viscosimetry. today – in consequence of differentiation and integrations – there are many PHYSICAL TECHNIQUES IN subsciences, and interdisciplinary sciences MODERN FOOD PROCESSING (6). Food physics - as a rather new, but rapidly and efficiently developing The technology hill – the methods, subscience – is a typical interdisciplinary applied in the past, present and techniques science, a real and stable bridge between of the future for food processing – is a food science and applied physics (7) (8) figure, beginning with the oldest systems (9). Without high level of knowledge in (e.g. smoking, dehydration) and as a physics the food engineers can not fulfill function of time (via e.g. freezing, the expectations of modern food irradiation, microwave treatments) we are processing technologies (10)(11)(12). at the door of application of the newest techniques (e.g. pulsed technology, high PHYSICAL METHODS IN pressure technology, application of INSTRUMENTAL FOOD ANALYSIS powerful electrical and magnetic fields) in the food industry (13). Obviously the food Classical chemical methods for food technologists and food engineers have to analysis are today used mainly only for be able to apply these techniques and even preparation of the samples, however many take part in the development of the diffrerent instrumental methods were processing methods. And this innovation is developed and applied for the not possible without good knowledge in measurements. The classification of the physics. methods is the following: - optical methods TOPICS OF THE EDUCATION - separation techniques PROGRAM AT BSC LEVEL - magnetic techniques - radioanalytical methods Let us mention some important topics - electroanalytical techniques of the Faculty of Food Science at

A. S. Szabo, P. Laszlo, L. Baranyai, P. Tolnay, K. Gasztonyi Significance of physical knowledge during education

University of Budapest in the subjects of Basic Physics, General and Inorganic CONCLUSION Chemistry, Electrotechnics, Measurement Technique and Automation: Physics is a basic subject, fundament to mechanics, statics, dynamics, hydraulics, understand food science, unit operations, rheology, rheological models, optics, food technology, measurement technique, colour measurements, spectral image automation. It is evident, that without high processing, physical and chemical level of knowledge in physics the food properties, states of matter, structure of technologists and engineers can not fulfill atom, radiations, electromagnetic the expectations of modern food spectrum, microwave, electricity, currant, processing. In other words: without this potential, charge, resistance, impedance, knowlege they can not take part capacitor, inductor, conductivity, electric successfully innovation, R+D activities, motors, generators, transformers, creation of new technological lines, even accumulators. in the everyday processing of food products using up-to-date technologies. TOPICS OF THE EDUCATION PROGRAM AT MSC LEVEL REFERENCES

Let us mention some useful and Powered by TCPDF (www.tcp) necessary topics of the Faculty of Food 1. N. N. Mohsenin: Physical Science in the subjects of Instrumental properties of plant and animal materials. Food Analysis, Food physics, Process Gordon and Breach Science Publishers, Control, Measurement Theory, Research New York, 1986. Planning: 2. N. N. Mohsenin: Electromagnetic radiation properties of foods and different analytical (optical, electro- agricultural products, Gordon and Breach analytical, thermal, separation, magnetic, Publishers, New York, 1984. rheological, radioanalytical) techniques for 3. K. Gasztonyi (1992): The composition determination, mechanical, significance of physical principles in the optical, electrical, thermal properties of education of food analysis. Journal of foodstuffs, infrared spectroscopy, heat and Food Physics, 95-98, Publ. University of mass transport, conductivity, permittivity, Horticulture and Food Industry, Vol. LVI. impedance spectroscopy, light emission, reflection, CIELAB system, modern 4. A. S. Szabo, P. Laszlo (2010): measurement techniques, computer aided Food physics and food safety – some systems, computer aided design, error of aspects in food processing and food measurement, data evaluation, statistics, quality control. Journal of Life Sciences, validation, experiment planning, USA, 4(7), 58-60. pneumatic, hydraulic, electrohydraulic, 5. A. S. Szabo, P. Laszlo, P. Tolnay electropneumatic, hydropneumatic (2012): Importance of food physics, food systems, TTL and PLC systems, control safety and nutrition requirements in and regulation, control of food processing production and processing of food technologies products. Application of physical research in engineering. Scientific monograph, ed.:

A. S. Szabo, P. Laszlo, L. Baranyai, P. Tolnay, K. Gasztonyi Significance of physical knowledge during education

M. Bozikova, Z. Hlavacova, P. Hlavac, Conf. Food Physicists, Senta, 30. June-01. Slovak University of Agriculture, Nitra, p. July, 2006, Serbia. 153-166. 11. A. S. Szabo 2008): Food physics 6. A. S. Szabo, P. Tolnay: and food safety – aspects in food Differentiation and integration in sciences, processing and quality control. 8th ICFP, role of interdisciplinary sport science. 24-26 Sept. 2008, Plovidv, Bulgaria, book Hungarian Review of Sport Science, 15 of abstracts, p. 5, Univ. Paisii Hilendarski. (57), 75-80, 2014(1). 12. A. S. Szabo, P. Laszlo, P. Tolnay 7. A. S. Szabo (1999): Food physics (2013): Importance of food physics to as an important part of food science and fulfill the expectations of modern food applied physics. Int. Agrophysics, 13, 407- technologies. Journal of Food Science and 409. Engineering, 3(4), 169-175. 8. L. O.Figura, A. A. Teixeira: Food 13. A. S. Szabo: Food science, food Physics, Springer, 2007. physics, radiation science. Proc. 2nd Int. 9. V. Vozarova (2008): Study of Conf. Food Phys. 21-23 May, 1996, foodstuffs physical properties during Bucharest, Romania, Journal of Food thermal treatment. 8th ICFP, 24-26 Sept. Physics, supplement, 14-21, 1996. 2008, Plovidv, Bulgaria, book of abstracts, p. 45-46, Univ. Paisii Hilendarski. 10. A. S. Szabo, P. Laszlo, J. Simon (2006): The growing importance of aspects of food safety and food physics in the industrial food production. 7th Int.