SubjectsSubjects(version: 947)
Course, academic year 2021/2022
Supplementary food rheology - D321006
Title: Základy reologie potravin
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2018
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
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.
Annotation -
Last update: PRIHODAJ (28.03.2014)
The subject builds on the lectures of Food processes and deepens undrestanding the rheological behavior of food materials. The survey of material with simple as well as with complex (viscoelastic behavior) is explained. Moreover a survey of rheometry of basic food materials is given accenting the measurement with special instruments in cereal laboratories.
Aim of the course -
Last update: PRIHODAJ (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.

Literature -
Last update: PRIHODAJ (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

Syllabus -
Last update: PRIHODAJ (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

Registration requirements -
Last update: PRIHODAJ (01.04.2014)



Colloid chemistry

Food processes and engineering

Laboratory practise with measurement with rheolgical instruments

Course completion requirements -
Last update: PRIHODAJ (01.04.2014)

Personal consultation

oral examination