RESOURCES

RESOURCES

On this page you will find links to resources related to physical properties of food. In the spirit of wiki, you are invited/encouraged to add more resources on this page.


 * FOOD RHEOLOGY **
 * Malvern Instruments (manufacturer of rheometer, particle size analyzer) provides recorded version of live webcast on various topics, including the subject of rheology. First, you have to register before you can download the tutorial. Click this link to downlod a webcast entitled "A basic introduction to rheology"
 * View a presentation titled "Rheology measurements - Flow and Viscosity" from Malvern Instrument. Its length is 00:18:20.
 * View a presentation titled "Rheology explained - oscillation and viscoelasticity" authored by scarrington. Its length is 00:17:48.
 * A video clip from Anton Paar demonstrating inline viscometer, installed directly in the production line for reliable, round-the-clock viscosity monitoring.
 * A video clip from TA Instruments demonstrating state-of-the-art rheometer for measuring rheological properties of food and non-food materials.


 * Texture and Viscosity Challenges

**Dr. Malcom Bourne** ||  

Brookfield interviewed Dr. Malcolm Bourne from Cornell University on November 17 to learn about his latest book and to hear him weigh in on some of our members' texture and viscosity challenges. ||
 * Food Texture and Viscosity Interview

**Dr. Chris Daubert** || Brookfield interviewed Dr. Chris Daubert from NC State University to get his insights on how to approach some difficult viscosity and texture questions posed by Food Viscosity site members. ||
 * The Basics of How to Do Texture Analysis

**Ross Clark** || Is mouth feel important for how customers evaluate your products? Are you new to texture analysis and what you can do with instruments that measure this property? Do you want a quick education in less than an hour? ||
 * Fundamental Approaches to the Measurement of Food Texture

**Dr. Andrew Rosenthal** || Did you ever wonder how food companies evaluate "chewiness" of meat, the "snap" of a biscuit or cracker, the "springiness" of bread? Dr Andrew Rosenthal from Oxford Brookes University in the UK will enlighten listeners on the subject of "Texture Analysis", the science of conducting compression testing on food items to evaluate physical properties like chewiness. Sensory panels of human taste experts have now been complimented by an army of instruments that simulate the action of human teethin biting and grinding food items before swallowing. These simple tests using Texture Analyzers provide food companies with a new means of ensuring consistent quality in food products. Be sure to join us for an educational discussion on this important test methodology known as "Texture Analysis" ||


 * EMULSION & FOAM **

Difference Between Surface Tension and Interfacial Tension

[|Measurement of Surface Tension]

CRYSTALLIZATION
 * A video clip demonstrating crystallization process.
 * A video clip showing crystallization of supersaturated sodium acetate solution.
 * Making candy and the role of sugar crystallization -- Good article to understand how crystallization of sugar can be controlled so that the final candy is either crystalline or non-crystalline (amorphous).