Technicians skilled in developing, characterizing and testing food and its processability, and with an understanding of rheology, will be interested in the complimentary webinar being offered by Thermo Scientific on November 13, 2012.
Combining rheology with other analytical techniques allows for a better understanding of the flow and behaviour of food products. The combined results can correlate specific macroscopic flow and application phenomena with micro/molecular structure. These methods can be used for:
– time and temperature dependent behaviour, gelatinization, gelification, cross-linking, crystallization, melting and freezing
– particle size and particle size distribution
– aggregation and disaggregation, thixotropy
– correlation with microstructure via in-situ microscopy
– mouth feeling, spreadability and processability
Date and time:
Tuesday, November 13, 2012 at 11 a.m. EDT
Thermo Scientific provides material characterization solutions that analyze and measure viscosity, elasticity, processability and temperature-related mechanical changes of plastics, food, cosmetics, pharmaceuticals and coatings, chemical or petrochemical products, plus a wide variety of liquids or solids.
Please visit the Thermo Scientific website to register.