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Lecturer(s)
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Moučka Robert, Ing. Ph.D.
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Sedlačík Michal, prof. Ing. Ph.D.
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Course content
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- Rheological quantities, concepts and division of liquids. - Parameters affecting viscosity. - Methods of measuring viscosity. - Rheological models. - Viscoelastic behavior of gels, emulsions and suspensions. - Instruments for measuring rheological and viscoelastic properties. - Additives, viscosity modifiers. - Food rheology. - Polymers in food. - Correlation of rheology with textural and sensory properties. - Rheology in the food industry. - Correlation of rheology with conditions of processing and transport of materials. - Rheology in quality control. - Effect of material aging on rheological properties.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments
- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| classify liquids according to their rheological properties |
| classify liquids according to their rheological properties |
| define rheological models |
| define rheological models |
| use the rheological models in the food industry |
| use the rheological models in the food industry |
| explain the correlation of rheology with material processing conditions |
| explain the correlation of rheology with material processing conditions |
| describe the effect of ageing of materials on rheological properties |
| describe the effect of ageing of materials on rheological properties |
| Skills |
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| measure the viscosity |
| measure the viscosity |
| work with instruments for measuring rheological and viscoelastic properties |
| work with instruments for measuring rheological and viscoelastic properties |
| describe the effect of ageing of materials on rheological properties |
| describe the effect of ageing of materials on rheological properties |
| use additives and viscosity modifiers |
| use additives and viscosity modifiers |
| measure the sensory properties of food |
| measure the sensory properties of food |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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Brummer, Ruediger. Rheology essentials of cosmetic and food emulsions. 1st ed. New York, NY : Springer, 2005. ISBN 3540255532.
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HOLUBOVÁ, R. Základy reologie a reometrie kapalin. 1. vyd. Studijní opora.. Olomouc: UP v Olomouci, 2014. ISBN 978-30-244-4178-8.
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MEZGER, T. Applied rheology: with Joe Flow on Rheology Road. Graz: Anton Paar, 2015. ISBN 978-3-9504016-0-8.
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MORRISON, I.D., ROSS, S. Colloidal dispersions: suspensions, emulsions, and foams. New York: Wiley-Interscience, 2002. ISBN 0471176257.
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VLIET, T. Rheology and fracture mechanics of foods. Boca Raton: CRC Press, 2014. ISBN 978-1-4398-2703-1.
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Wein, O. Úvod do reologie. Brno : Malé Centrum, 1996. ISBN 80-238-0928-8.
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