752-3103-00L  Food Rheology I

Semester Herbstsemester 2013
Dozierende P. A. Fischer
Periodizität jährlich wiederkehrende Veranstaltung
Lehrsprache Englisch


Kurzbeschreibung Rheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.
Lernziel The concept of rheological constitutive equations and the application to different material classes. The course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed.
Inhalt Lectures will be given on general introduction (4h), fluid dynamics (4h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h).
Skript Notes will be handed out during the lectures.
Literatur Provided in the lecture notes.