Analysis of Food Product Flow Behavior

In this webinar, we will discuss the basics of food rheology, explained by means of practical examples correlating with real processes.

You will learn about:

Mouth feeling, spreadability, processability
Time and temperature dependent behavior
Filling behavior, extensional rheology
Aggregation and disaggregation, thixotropy

Who may be interested: Customers involved in the development, characterization and testing of food products and its processability with basic knowledge of rheology.

Duration:
45 minutes

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