Introduction to the Rheology of foods with emphasis on linear and non-linear viscoelasticity and their application

By Dr. Jozef Kokini

Purdue University, United States of America

Thursday October 17th, 2019 at 9:00 am (Mexico City, MX; 14:00 UTC)

This webinar will introduce concepts of food rheology including linear and non-linear viscoelasticity. The webinar will begin with simple concepts of rheology giving an overview of steady shear and steady extension rheological properties. Concepts including the behavior of viscosity, first normal stress coefficient and second normal stress coefficient will be reviewed with food product data. Uniaxial extensional, biaxial extensional and planar extensional viscosities will be presented and their application in food processing will be discussed. The nest section will cover measurement of viscoelastic properties using creep, stress relaxation and small amplitude oscillatory measurements will be covered. The behavior of the stress relaxation modulus, the creep function, as well storage and loss moduli will be presented with food examples. The application of these concepts for food processing, quality and shel-life will be explained.