This webcast was organized by IFT's Food Engineering Divsion.
This webinar covers how to correctly apply rheological testing methods to different categories of food products, such as fluids, solids, and semisolids.
Attendees will learn how to select the correct test for their food products and troubleshoot common testing problems.
They will also learn how to relate rheological data to sensory data to gain a better understanding of how food rheological behaviors and food sensory textures are connected.
Rheological testing can be used to better understand food product behaviors and to provide a first pass for narrowing samples for sensory evaluation.
However, developing the experience to select the appropriate test for a given food product and correctly interpret rheological data can take years.
Many food manufacturers use rhelogical tests for their food products but often do not use the tests to maximum effectiveness.
Additionally, information to help develop this experience is not readily available.
This webinar on practical rheology is designed to help those in the food industry move from a conceptual understanding of rheological principles
to application of rheological principles to food product testing.
After attending the webcast, attendees will be able to:
• Describe what rheological tests are appropriate for various categories of food products
• Discuss common mistakes and pitfalls in rheological testing of food products, as well as strategies to avoid them
• Relate rheological test results to sensory data
Speakers:
Jozef L. Kokini, PhD
Scholle Endowed Chair in Food Processing
Department of Food Science
Purdue University
Helen Joyner, Ph.D. (moderator)
Assistant Professor
School of Food Science
University of Idaho
Length:61 minutes
Contact Hours: 1.00
Date Recorded: March 8,2018
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was organized by IFT's Food Engineering Divsion.
This webinar covers how to correctly apply rheological testing methods to different categories of food products, such as fluids, solids, and semisolids.
Attendees will learn how to select the correct test for their food products and troubleshoot common testing problems.
They will also learn how to relate rheological data to sensory data to gain a better understanding of how food rheological behaviors and food sensory textures are connected.
Rheological testing can be used to better understand food product behaviors and to provide a first pass for narrowing samples for sensory evaluation.
However, developing the experience to select the appropriate test for a given food product and correctly interpret rheological data can take years.
Many food manufacturers use rhelogical tests for their food products but often do not use the tests to maximum effectiveness.
Additionally, information to help develop this experience is not readily available.
This webinar on practical rheology is designed to help those in the food industry move from a conceptual understanding of rheological principles
to application of rheological principles to food product testing.
After attending the webcast, attendees will be able to:
• Describe what rheological tests are appropriate for various categories of food products
• Discuss common mistakes and pitfalls in rheological testing of food products, as well as strategies to avoid them
• Relate rheological test results to sensory data
Speakers:
Jozef L. Kokini, PhD
Scholle Endowed Chair in Food Processing
Department of Food Science
Purdue University
Helen Joyner, Ph.D. (moderator)
Assistant Professor
School of Food Science
University of Idaho
Length:61 minutes
Contact Hours: 1.00
Date Recorded: March 8,2018
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
