本課程將經由介紹流變學中常見名詞之定義、推導以及各種流變性質測量儀器之原理(包括玻璃毛細粘度管、管式粘度儀、旋轉式粘度儀及動態流變儀)，使學生了解流變學及其在食品學術研究及新產品開發上之應用。This course will introduce the definition and derivation of common terms in rheology and the principles of various rheological property measurement instruments (including glass capillary viscometer, tube viscometer, rotational viscometer and dynamic rheometer) to enable students to understand Rheology and its application in food academic research and new product development.
1. Rheological Methods in Food Process Engineering. 2nd Edition, 1996. By James F. Steffe, Freeman Press.
2. Rheology of Fluid and Semisolid Foods: Principles and Applications, 2nd Edition. 2007. By M.A. Rao. Springer Science + Business Media, LLC.
1. Rheological Methods in Food Process Engineering. 2nd Edition, 1996. By James F. Steffe, Freeman Press.
2. Rheology of Fluid and Semisolid Foods: Principles and Applications, 2nd Edition. 2007. By M.A. Rao. Springer Science + Business Media, LLC.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 1st Exam1st Exam 1st exam |
25 | Written Exam |
| 2nd Exam2nd Exam 2nd exam |
25 | Written Exam |
| Homework & Instrument TourHomework & Instrument Tour homework & instrument tour |
25 | Pop Homework |
| Oral Presentation (ppt file)Oral Presentation (ppt file) oral presentation (ppt file) |
25 | Rheological Applications to Foods |
