Supplementary food rheology - AP321001
Title: Supplementary food rheology
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Šárka Evžen doc. Ing. CSc.
Skřivan Pavel Ing. CSc.
Interchangeability : P321001
Examination dates   
Annotation -
The subject extends the description and interpretation of basic rheological characteristics of materials with complex rheological behavior and follows the interpretation of rheology basics in the subject of Advances Processes of Food Technology and Biotechnology. Supplementary food rheology describes the complex rheological properties of food materials in detail and especially materials based on cereal raw materials, starch, chocolate and various types of fillings. Further, a basic overview of rheometry and a detailed overview of rheological devices in cereal laboratories are presented.
Last update: Pátková Vlasta (15.11.2018)
Aim of the course -

Students will acquire knowledge for application in testing and evaluation of materials quality in the field of food processing control and research, especially in the field of cereal processing, starch production, chocolate and confectionery.

Last update: Pátková Vlasta (15.11.2018)
Literature -

R: Barnes H., Hutton J., Walters K.: An introduction to rheology. New York: Distributors for the U.S. and Canada, Elsevier Science Pub. Co. Rheology series 1989.

Last update: Pátková Vlasta (15.11.2018)
Syllabus -

Basic classification of substances according to rheological behavior (viscous, elastic, plastic, viscoelastic), rheological models. Viscosity anomalies, Newtonian, non-Newtonian, combined plasticity types, flow curves and deformation curves. Characteristics of viscoelastic behavior, graphical and mathematical description, model of ideal rheological behavior. Linear and nonlinear viscoelastic behavior, real viscoelastic substances, modules characterizing types of viscoelastic behavior.

Rheometry, main types of viscometers (capillary, body, rotary, oscillatory), universal instruments and methods for measuring viscosity, elasticity, viscoelasticity (Instron, texturometers,T-analyzer), devices for empirical measurement of rheological properties in the food industry (Brookfield, Mc Michel, etc.).

Classification of cereal laboratory instruments to measuring on an empirical basis (dynamic, static conditions). Devices of cereal labs for measuring of steady deformations (so called static, extenzograph, alveograph, etc.). Devices of cereal labs for measuring of continuous deformations (so called dynamic, farinograph, mixograph, etc.)

Devices of cereal labs for measuring of viscometer principle.

Measurement of rheological characteristics of semi-solids and solids (bread crumb, biscuits, pasta etc.). Interpretation of results from cereal lab devices in technology and evaluation of cereal product quality

Last update: Pátková Vlasta (15.11.2018)
Registration requirements -



Food Processes

Practice (laboratory exercises in the learning course, practice in cereal laboratories) in measurement with empirical cereal instruments

Last update: Pátková Vlasta (15.11.2018)
Course completion requirements -

Participation in consultation meeting

Oral exam

Last update: Pátková Vlasta (15.11.2018)