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Last update: Příhoda Josef doc. Ing. CSc. (28.03.2014)
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Last update: Příhoda Josef doc. Ing. CSc. (01.04.2014)
Graduates get the detailed knowledge of physical substance of food materials and theoretical and practical knowledge of rheological testing methods as well as evaluation of quality of food materials and products. |
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Last update: Příhoda Josef doc. Ing. CSc. (01.04.2014)
Ferry, J.D.: Viscoelastic Properties of Polymers, John Wiley, New York 1970 Popper, L., Schäfer W., Freund W.:Future of Flour, Agrimedia, GmbH, Bergen SRN, 2006
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Last update: Příhoda Josef doc. Ing. CSc. (28.03.2014)
1. Classification of matters based on their rheological behavior 2. Anomaly of viscous behavior (Newtonian or non Newtoniam maters, plasticity), flow curves and deformational curves 3. Viscoelastic behavior, description by the graphic or mathematical way, rheological models 4. Linear and non linear viscoelastic behavior, real viscoelastic bodies 5. Different types of viscoelastic beahavior, their characteristics using the miduls 6. Rheometry, main types of viscometers 7. Rheometry, instrumental methods and instruments for measurement of viscosity, elasticity, or viscoelasticity 8. The instruments for an empirical measurements of food properties (Brookfield, McMichel) 9. Empirical methods and instruments of cereal laboratories and their clasification (dynamic, static) 10. Cereal instruments measuring under unsteady conditions (dynamic measurement) 11. Cereal instruments measuring under steady conditions (static measurement) 12. Instruments of cereal laboratories measuring on viscometric principle 13. Rheological measurement of semi-solid and solid materials (bread crumb, cookies, pasta) 14. Application of rheological results in technology |
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Last update: Příhoda Josef doc. Ing. CSc. (01.04.2014)
Subjects: Physics Colloid chemistry Food processes and engineering Laboratory practise with measurement with rheolgical instruments |
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Last update: Příhoda Josef doc. Ing. CSc. (01.04.2014)
Personal consultation oral examination |