LECTURE

On this page you will find links to lecture on selected topics for your revision. You need to have a Flash player installed on your computer to view some of the lectures (download here if you don't have one). It is also advisable to view the lecture in full screen by __pressing **F11**__ (function key) and use your __earphone__ for clear listening. The presentation is designed to run automatically (from slide to slide) but you can __jump to any slide__ by clicking the slide title on the left of the presentation window. I will try to add more lecture on selected topics that I think can help you in your revision.
 * LECTURE ON SELECTED TOPICS**
 * Lecture 1 - Viscosity and flow behavior-- This lecture (3.34 min) explains the importance of understanding viscosity and flow behavior in the context of food processing and food quality.
 * Lecture 2 - Types of flow behavior - This lecture (about 10 min) explains the classification of flow behavior of fluid foods especially the meaning of non-Newtonian time dependent (thixotropy) and non-Newtonian time independent (pseudoplastic). Students are also advised to read additional resources related to this topic.
 * Lecture 3 - Viscoelastic properties of food - This lecture (11 min) explains the concept of viscoelastic property. What is the meaning of viscoelastic? How do we measure it? In this presentation, I explained the concept of Deborah number and its significance. Remember I mentioned about the rate of deformation -- so we consider the factor of time during deformation of a material upon the application of external force (stress). After listening to the presentation, can you explain why and how water can be used as a cutting tool?
 * Lecture 4 - Principles of texture analysis - This lecture is divided into five parts (each lecture takes about 5 to 10 min). The lectures summarize lecture materials that normally would take 2 or 3 hours of normal face-to-face lecture on the principles of texture analysis of solid or semi-solid foods. This topic is part of a topic on food rheology. The presentation was prepared about 4 years ago but it is still relevant. One of the important concepts is **Texture Profile Analysis (TPA)**. Make sure you understand the principles and the meaning of each TPA parameters.
 * Part 1 - Introduction to texture analysis (11 min)
 * Part 2 - Imitative tests (3.4 min)
 * Part 3 - Empirical tests (6 min)
 * Part 4 - Empirical tests (cont') (7 min)
 * Part 5 - Texture Profile Analysis (TPA) (4 min)