Home
食品科學系
course information of 102 - 02 | 6733 Food Pheology(食品流變學)

Taught In English6733 - 食品流變學 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-change quality measuring instruments (including glass breasted viscosity tubes, tube-type viscosity tubes, rotary viscosity tubes and dynamic flow-change instruments), so that students can understand flow-change 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 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

授課大綱 Course Plan

Click here to open the course plan. Course Plan
交換生/外籍生選課登記 - 請點選下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 click the button below.
請先登入才能進行選課登記 Please login first


相似課程 Related Course

很抱歉,沒有符合條件的課程。 Sorry , no courses found.

Course Information

Description

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
選課備註 Memo:
This Course is taught In English 授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 4 person in the class.
目前選課人數為 4 人。

請先登入才能進行選課登記 Please login first