Basics of Rheology for Food Applications
Seize this opportunity to learn useful tips and tricks for choosing correct measurement system for various food samples with this webinar.
The participants will learn about flow and viscosity curves and various test methods like amplitude sweep, frequency sweep and temperature sweep while further gaining insights into -
- Understanding food material flow and deformation behavior using Rheology measurements
- Selection of special Rheology measuring systems for food materials with large particles, sedimenting particles and non-homogenous materials
- Measuring Non-Newtonian behavior of packaged food materials
- Understanding visco-elastic behavior of food materials by dynamic oscillatory measurements.
Trainer: Dr. Kartik Pondicherry
Dr. Kartik Pondicherry has a Doctorate in Tribology from the University of Leoben in Leoben, Austria. With over a decade of experience in the field of tribology, Dr. Pondicherry managed the global tribology portfolio at Anton Paar in Graz, Austria until the end of 2019. He later moved to India and started as a Technical Manager for Rheology at Anton Paar India. Over the past years, Dr. Pondicherry has conducted numerous seminars and trainings for people from both academia and industry across the globe.
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