Lecture 1 - Intro To Properties of AB Materials

Associate Professor & Associate Dean
Physical Chemical Thermal

Properties Properties Properties
Textural Mechanical
Properties Properties
Color & Frictional Rheological

Optical Properties
Properties
Properties
ABE 106 - Properties of AB Materials

Department of Agricultural and Biosystems Engineering
ABE 106- Properties of AB Materials
1st Semester 2023-2024
Engr. Philip Donald C. Sanchez, MSc., AAE.
Introduction to Engineering Properties of

Agricultural and Biological (AB) Materials
Lecture 1: Intro to Engineering Properties of AB Materials

❑ To learn the physical and thermophysical properties of agricultural,

biological and food materials.
❑ Understand the science and engineering concepts for

characterizing the physical and thermophysical behaviours of food
and agricultural materials.
❑ To learn the requirement of engineering properties of AB materials

for analysis and design of agricultural, food and biological systems.

At the end of the course, you are expected to:
1. identify engineering properties of agricultural and biological

materials;
2. explain related measurement methods, and
3. relate engineering properties of food and agricultural materials to
process design and quality control.

▪ Introduction: Importance and Significance of the Different

Properties of AB Materials
▪ Physical Properties
▪ Chemical Properties
▪ Frictional Properties
▪ Electrical Properties
▪ Aero and Hydrodynamic Properties
▪ Mechanical Properties
▪ Rheological Properties
▪ Thermal Properties
▪ Optical Properties

Why you need to study this?

Engineering Properties
Engineering property – is any attribute affecting

the processing or handling of an agricultural and
biological material
(Engineering) property is also called attributes.
Various food processing methods can potentially

alter those properties and can cause desirable or
sometimes undesirable changes in the nutrient
profiles, texture, color, taste, aroma and other
quality attributes.
Physical Properties: Mechanical Properties:

• Shape, size, volume, surface area, density and • Focus on strength properties and testing
porosity such as compressive strength and
• Knowledge on some of physical properties is deformation
necessary for the design of various separating,
handling, storing and drying systems. Rheological Properties:
• Focus on food texture and rheological
Chemical Properties: characterization
• Focus on chemical compositions and moisture • Knowledge of rheological properties of various
content. food systems is important in the design of flow
• Knowledge on the composition of biomaterials processes for quality control, in predicting
is useful for estimating densities and thermal storage, and in understanding and designing
properties. texture.

Frictional Properties: Thermal Properties:
• Coefficient of friction, angle of internal friction • These properties are involved in almost
and angle of repose every food processing operation.
• Angle of repose and coefficient of friction are • Such as specific heat, thermal
important in designing equipment for solid flow conductivity and thermal diffusivity
and storage structures.
• Knowledge of these properties helps in
• Angle of internal friction between seed and wall designing thermal process and calculating
in the prediction of seed pressure on walls. thermal load for canning, sterilization,
pasteurization, cooking and many other
• Coefficient of friction is also important in processes.
designing storage bins, hoppers, chutes, screw
conveyors, forage harvesters, and threshers.
Aerodynamic/Hydrodynamic Properties: Electromagnetic Properties:
• Dielectric constant, dielectric loss factor
• Terminal velocity and drag coefficient of and penetration depth
agricultural products are important in designing
of air/hydro conveying systems and separation • Dielectric properties is important in
equipment. determining the interaction between the
food material being processed and the
• Air is often used as a carrier for transport or for electromagnetic energy.
separating the desirable products, therefore
terminal velocity and drag coefficient are needed • Useful in designing and controlling
for air conveying and pneumatic separation of thermal processing and moisture content
materials. determination.

Applications

The Relationship Between Engineering Properties of AB Materials and Food Processing
Post-Harvest: Apple
• Handling and transportation; different size,

shape and density
• Sorting and grading operations can aid by

removing the oversize, undersize, and over
quality
• How to distinguish?
• Is it necessary to sort and grade?

Post-Harvest: Handling of Grains or Kernel
• Can kernel damage could happen? How to

control?
• How to maintain the quality of kernel
during transport?
• Is grading and sorting necessary?
• (Proper Equipment Design)

Transportation and Storage Issues
• How to maintain the quality of

agricultural and food products during
transportation?
• What is the storage requirement of the

food material? i.e. moisture, humidity
requirement, temperature, etc.
• Packaging required or not?

Food Processing: Transformation
• From Wheat to Flour: You need to

know the textural characteristics of the
kernel before grinding
• How to measure? What properties to

consider before the secondary
processing?
• Is the quality good or not? How to

measure it?

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Associate Professor & Associate Dean

Physical Chemical Thermal

Color & Frictional Rheological

ABE 106 - Properties of AB Materials

Introduction to Engineering Properties of

Lecture 1: Intro to Engineering Properties of AB Materials

❑ To learn the physical and thermophysical properties of agricultural,

❑ Understand the science and engineering concepts for

❑ To learn the requirement of engineering properties of AB materials

Lecture 1: Intro to Engineering Properties of AB Materials

At the end of the course, you are expected to:

1. identify engineering properties of agricultural and biological

Lecture 1: Intro to Engineering Properties of AB Materials

▪ Introduction: Importance and Significance of the Different

Lecture 1: Intro to Engineering Properties of AB Materials

Why you need to study this?

Lecture 1: Intro to Engineering Properties of AB Materials

Engineering property – is any attribute affecting

(Engineering) property is also called attributes.

Various food processing methods can potentially

Physical Properties: Mechanical Properties:

Lecture 1: Intro to Engineering Properties of AB Materials

Lecture 1: Intro to Engineering Properties of AB Materials

Lecture 1: Intro to Engineering Properties of AB Materials

The Relationship Between Engineering Properties of AB Materials and Food Processing

• Handling and transportation; different size,

• Sorting and grading operations can aid by

Lecture 1: Intro to Engineering Properties of AB Materials

The Relationship Between Engineering Properties of AB Materials and Food Processing

Post-Harvest: Handling of Grains or Kernel

• Can kernel damage could happen? How to

• Is grading and sorting necessary?

• (Proper Equipment Design)

Lecture 1: Intro to Engineering Properties of AB Materials

The Relationship Between Engineering Properties of AB Materials and Food Processing

Transportation and Storage Issues

• How to maintain the quality of

• What is the storage requirement of the

• Packaging required or not?

Lecture 1: Intro to Engineering Properties of AB Materials

The Relationship Between Engineering Properties of AB Materials and Food Processing

Food Processing: Transformation

• From Wheat to Flour: You need to

• How to measure? What properties to

• Is the quality good or not? How to

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