The main aim of this course was to explain the rheological and textural properties of foods and measurement techniques, to inform about the importance of these properties on momentum and heat transfer

Classification of rheological properties of foods; Newtonian and NonNewtonian foods. Measurement techniques. The importance of rheological properties in momentum and heat transfer for foods. Dimensional analysis in momentum and heat transfer for NonNewtonian foods. The prediction of velocity profiles and pressure losses for Newtonian and NonNewtonian food in flow systems. The detailed momentum and heat transfer analysis of liquid foods in heat exchangers and agitated vessel, and the change of rheological properties during nonthermal processes as example systems, textural properties of foods, measurment and measurement techniques of textural properties