The Application of Rheology in Food Process Engineering
News submitted by: J.L.. Harvey | Date added: 20/10/2007
SEMINAR DATE: 15th November 2007
Institution of Mechanical Engineers, 1 Birdcage Walk, London SW1H 9JJ
The use of rheological methods is very common in the Food industry and is an important tool for evaluating a product in terms of processibility or quality and texture. These seminars will provide examples where rheology can help the food engineer to understand the material that he/she is dealing with in terms of how it will behave under the application of load (soft solids), shear rate (liquids) or temperature.
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