Advanced Characterization of Dairy-based Products through Rheology and Tribology

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.

Language: English
Trainer: Dr. Kartik Pondicherry
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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