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. Kartik Pondicherry is the Global Product Manager for Tribology at Anton Paar GmbH, specializing in tribological solutions within the Rheology department. With a Ph.D. in Tribology from Montanuniversität Leoben, a Master's in Advanced Materials from Ulm University, and an Engineer's Degree in Metallurgy from Mahatma Gandhi Institute of Technology, Dr. Pondicherry has a strong foundation in materials science and tribology. He leads efforts to advance tribological technologies and their applications in industries such as food manufacturing and materials research.
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