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กำหนดการ
วันพฤหัสบดีที่ 19 กันยายน 2556
Polymer and Food Option
08.30-09.00 Registration
09:00-10:30 Introduction to Rheology (oscillatory and steady shear flow, stress relaxation, creep, normal stress, transient behavior and time-temperature superposition)
10:30-10:45 Coffee Break
10:45-12:00 Rheometry (instrumentations and testing methods)
12:00-13:00 Lunch
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Time
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Topics : Polymer Option (ห้อง M120)
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Topics : Food Option (ห้อง M506)
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13.00-14:45
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Polymer Structure and Rheology (solution and melts)
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Rheology of Food Hydrocolloids and Polymer Gels
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14:45-15:00
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Coffee Break
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15:00-16:30
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Melt Rheology
· Shear-dependence Properties (processing-related rheological properties)
· melt strength and extensional viscosity
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Viscoelastic and Mechanical Properties of Solid and Semi-solid Foods
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วันศุกร์ที่ 20 กันยายน 2556
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Time
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Topics : Polymer Option (ห้อง M120)
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Topics : Food Option (ห้อง M119)
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09:00-10:30
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Demonstration: Rotational Rheometer
(vicoelasticity and relaxation of polymer)
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Rheology of Suspenions and Food
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10:30-10:45
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Coffee Break
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10:45-12:00
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Demonstration: Capillary Rheometer
(melt viscosity and melt strength)
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Case Studies: Low-fat Products, Gluten-free Bread, Pectin etc.
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12:00-13:00
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Lunch
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13.00-14:45
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Rheology in Polymer Development and Processing
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Demonstration: Mechanical Testing
(food texture)
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14:45-15:00
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Coffee Break
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15:00-16:30
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Rheological Analysis
· Determination of MW/MWD and Branching
· Determination of polymer blend morphology
· Large Amplitude Oscillatory Shear(LAOS)/FT-rheology
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Demonstration: Rotational rheometer
(starch suspension and rheological analysis)
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