Advanced Characterization of Dairy-based Products through Rheology and Tribology
Rheology deals with the flow and deformation behavior of materials whereas tribology is the field describing friction, wear, and lubricating behavior of mating interfaces. While rheology is extensively used to characterize flow properties such as viscosity and viscoelastic behavior in the food and beverage industry, tribology is a relatively newer technique which has gained immense traction over the past decade. The current seminar showcases both these characterization techniques with focus on test methodologies and applications. Real life examples of food and beverage samples including ketchup, cheese, starch, coffee would be discussed here. The outline of this seminar is as following:
Key Takeaways:
- Basics of Rheology and Tribology
- Test Setup
- Test methodologies – Rotational, Oscillatory, and Stribeck tests
- Application examples – Cheese, Milk-drinks, Chocolate, etc.
Dr. Pondicherry is a business and technology professional associated with Anton Paar for over 13 years. With a background in engineering and a PhD in Materials Science (Tribology), he is involved in bridging technical innovation with strategic business development in the field of Rheology and Tribology. Over the course of his career, he has supported initiatives that strengthen Anton Paar’s position in industries such as pharmaceuticals, chemicals, and food science. He is active in the scientific communities and has authored several white papers on innovative test methodologies and has also presented several invited and keynote lectures at international conferences.
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