News

Campden BRI to host rheology seminar

12 Oct 2015

The rheological properties of foods are important for controlling the sensory perception of foods, as well as storage stability, notes Campden BRI, pointing out that it is also important to measure flow behaviour in order to assess ease of pumping, as well as ingestion of certain foods for those who find swallowing difficult. With this […]

The rheological properties of foods are important for controlling the sensory perception of foods, as well as storage stability, notes Campden BRI, pointing out that it is also important to measure flow behaviour in order to assess ease of pumping, as well as ingestion of certain foods for those who find swallowing difficult.

With this in mind, the company will host a seminar, to be held on 8 December 2015, at which it says experts working in the field of food rheology will cover:

 Upcoming techniques for the food industry

 Why should you make rheological measurements

 Application of rheology to solve problems

 CFD simulations of ice cream and mayonnaise

 Ultrasonic velocity profiling

 Dough stickiness

 Rheology of hydroxypropylmethylcellulose

 Dysphagia