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Lecturer(s)
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Šuly Pavol, Ing. Ph.D.
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Sedlačík Michal, prof. Ing. Ph.D.
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Moučka Robert, Ing. Ph.D.
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Kocák Michal, Ing.
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Course content
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- Rheological parameters, types of fluids. - Parameters influencing viscosity. - Methods of viscosity measurement. - Rheological models. - Additives, viscosity modifiers. - Viscoelastic behaviour of gels, emulsions and suspensions. - Instruments for measurement of rheological and viscoelastic properties. - Rheology of food. - Correlation of rheological and texture and sensory properties. - Polymers in cosmetics and food. - Rheology of cosmetic products. - Correlation of rheological properties and processing parameters. - Rheology in quality control. - Influence of material aging on rheological properties.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing)
- Preparation for examination
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| The student has knowledge about rheological properties of materials. |
| The student has knowledge about rheological properties of materials. |
| Skills |
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| The student is able to apply knowledge on the food. |
| The student is able to apply knowledge on the 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) |
| Oral examination |
| Oral examination |
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Recommended literature
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Brummer, R. Rheology Essentials of Cosmetic and Food Emulsions. ISBN 978-3540255536.
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Larson, R.G. The Structure and Rheology of Complex Fluids. Oxford University PressSpringer-Verlag, 1999. ISBN 978-0195121971.
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Morrison, I.D. Colloidal Dispersions - Suspensions, Emulsions and Foams. , John Wiley & Sons, 2002. ISBN 978-0471176251.
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Rao, M.A. Rheology of Fluids and Semisolid Foods. Aspen Publishers, 1999. ISBN 978-0834212640.
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