On demand: Using Rheology to Characterize Food Products

Technical Specialist, Philip Rolfe, based in Burlington MA will give an introductory webinar about the various applications of rheology in the development and manufacture of food products. This includes optimization of formulations, processability, stability testing, characterizing gelation and thermal properties, cooking characteristics and even the mouthfeel.

Presenter:
Philip Rolfe 
Kriechen (Rheologie)Creep is one of the earliest “controlled stress” rheometer tests that quite literally “creeps” the material, i.e. we measure over a relatively prolonged period the small movement (the creep defined as creep compliance, J) of the sample by applying a small constant stress.Rheology Product Manager & Sales: Northeast and Mid West 
NETZSCH Analyzing & Testing