IMK209: Lecture 1 (24th September 2012) — Rheological Properties of Food
Channel: Abd Karim Alias
Date: 2013-10-11

This topic is part of IMK 209 - Physical Properties of Foods. Lecturer: Professor Dr Abd Karim Alias Food Division, School of Industrial Technology, Universiti Sains Malaysia.

LECTURE 1 —OVERVIEW OF FOOD RHEOLOGY
It is important to understand that, while the term "rheology" may not sound familiar to you, we actually encounter "rheological events" in our daily life. These include pouring tomato sauce from the bottle, pumping and dispensing liquid, spray drying of milk, scooping yoghurt from the cup, mixing/stirring, spreading peanut butter on the toast, etc.

Find more resources on this topic here: http://storify.com/ProfKarim/food-rheology