Food Rheology: Importance, Applications and Future Scope
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 webinar 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.
- Basics of Rheology: Definition, Instrumentation, Test Methodologies
- Understanding food material flow and deformation behavior
- Determining the influence of time, temperature, and stresses on the stability of food samples
- Specific case studies involving dairy products, ketchup, etc.
- Brief introduction into Food Tribology
Dr. Pichan Prabhasankar obtained his Ph.D. in Biochemistry in 1996 and has more than 25 years of experience in research on Food Science, Biotechnology, Biochemistry and Immunochemistry. He completed Lead Auditor for ISO 14001 and Internal Auditor programs for ISO 9001 and ISO 14001. He is the Chief Editor for Indian Food Industry, AFST(I), India (2010-2012) and the Editor-in-Chief for Journal of Food Science and Technology, Springer (2013-2015). He developed twenty-eight processes out of which twenty-six processes transferred to industries for commercialization. He won many awards in different national and international conferences and has completed several federal and sponsored research projects.
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