Courses

Courses - Ausbildung

Physikalische Charakterisierung von Lebensmitteln Zusammen mit B. Conde-Petit, Wintersemester
Semesterarbeiten und Diplomarbeiten in laufenden Forschungsarbeiten
Rheologie der Lebensmittel Zusammen mit E. J. Windhab, Sommersemester

Rheology is the science of deformation and flow of materials. The rheological properties of a material can be described by the viscosity (internal flow resistance), the elasticity (storage of energy due to structures), and its viscoelastic properties. Rheological properties as observed on a macroscale are, therefore, a result of the microstructure of the investigated material. This is primary determined by the ingredients, but is also influenced by the conditions under which the liquids are manufactured and how they are treated before the rheological measurement. In constitutive equations, rheologists try to link the macroscopic rheological parameter with microscopic properties of the sample. Here is the point where rheology meets chemistry, thermodynamics, physics, colloid science, fluid dynamics, and engineering. Within the course the basics of rheology, the choice of instrumentation, adequate modeling will be explained. In addition, the application of rheology and rheological flow behavior of different materials is discussed to optimize industrial processes. The course is divided into four sections:

	I Principles of Rheology
		Introduction Classification of materials as fluids or solids Flow function and viscosity function Viscoelasticity Memory effects of viscoelastic non Newtonian fluids Complex rheological parameters Structure - Rheology Relationships Time dependent rheological behavior Effect of temperature on rheological properties

	II Rheometrical Principles, Measuring Devices, and Methods
		Introduction Boundary conditions for rheological measurements Rheological Parameters in simple flow experiments Viscometers and Rheometers

	III Flow of Material (new in 2002)

	IV Rheology in Food Process Engineering
		Introduction Relationship of process parameters and rheological behavior Examples