Abstract
The density of materials can be used for assessing their quality. The density of food materials depends on temperature and is caused by thermal expansion during heating. The density of a material is defined as a ratio between the mass of the material and its volume at the same temperature. One of the most exact methods for measuring liquid density is the pycnometric method. Measurements of materials density could also be performed using hydrometers or densimeters, where the exact value of density can be discerned on the hydrometer scale or on the display of measurement devices. During our experiments, we used two methods of density determination: pycnometric method and determination by a densimeter Mettler Toledo DM 40. Measurements were performed in the approximate temperature range (0 - 30) °C. The effect of various parameters (such as temperature, fat content, alcohol content and short storing time) on the density of the material was analysed in this paper. A linear decreasing character was applied for temperature dependencies of the sample density in the measured temperature range. The highest fat content of milk caused the lowest density, whereas lower fat contents (less than 1.5 %) were not consistent with this proportion due to different amounts of proteins in the measured samples of milk. The effect of the alcohol content on density had to be investigated alongside the material composition (wine, whisky and piña colada). The density values obtained were a bit higher after a short storage period due to the water loss during storage.
Highlights
Controlled production processes such as handling and holding require an exact knowledge of the physical quantities of materials
The effect of the alcohol content on density was investigated alongside the material composition
The influence of various factors on the liquid food material density was investigated in this paper
Summary
Controlled production processes such as handling and holding require an exact knowledge of the physical quantities of materials. For the quality evaluation of food materials, the following physical properties are of pivotal importance: mechanical (Kubík and Doležajová, 2014; Kubík et al, 2017), rheologic (Hlaváč and Božiková, 2011, 2012; Bikić et al, 2012; Bukurov et al, 2012; Glicerina et al, 2013; Diósi et al, 2014) and thermophysical (Božiková and Hlaváč, 2010; Glicerina et al, 2013; Micić et al, 2014) properties. The density of foods is an important physical property, which depends on the structural properties of foods. The density of food materials plays an important role in many processes such as separation, pneumatic and hydraulic transport, determination of the power required for pumping, and etc. The standard SI unit of density is kg·m-3
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
