6733 - 食品流變學 英授 Taught in English
Food Pheology
教育目標 Course Target
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, promotion and principles of various flow-reality quality measuring instruments (including glass breasted viscosity tubes, tube-type viscosity tubes, rotary viscosity tubes and dynamic flow-revolution instruments), so that students can understand flow-revolution and its application in food science research and new product development.
參考書目 Reference Books
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.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
1st Exam 1st Exam |
25 | Written Exam |
|
2nd Exam 2nd Exam |
25 | Written Exam |
|
Homework & Instrument Tour Homework & Instrument Tour |
25 | Pop Homework |
|
Oral Presentation (ppt file) Oral Presentation (ppt file) |
25 | Rheological Applications to Foods |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6733
- 學分 Credit: 0-3
-
上課時間 Course Time:Monday/2,3,4[AG121]
-
授課教師 Teacher:賴麗旭
-
修課班級 Class:食科碩1
交換生/外籍生選課登記
請點選上方按鈕加入登記清單，再等候任課教師審核。
Add this class to your wishlist by clicking the button above.