Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
FE 499 28 November 2017
İNTÖRN(DUYURU) 22 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Food Rheology
Code
FE 535
Course Info
Principles and methods for measuring. Rheological properties. Definition, analysis and measurement of Rheological properties to describe the steady shear, dynamic, viscoeleastic, extensional, and solid behavior of food materials and relationships to food texture and commodity damage during harvest, handling and processing. Influence of time, composition and processing. Focus on the application of fundamental methods to solve industrial problems with emphasis on fluid and semi-solid foods.
Credit
3
ECTS
6
Design ~GAÜN WebTeam