_getting-started-with-rheology-for-foods-and-beverages.jpg "Getting started with Rheology for Foods and Beverages from honey storage temperature Video Screenshot Preview")
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⏲ Duration: 34 min 69 sec
✓ Published: 15-Mar-2021
✓ Published: 15-Mar-2021
Description:
Are your products delicious? How can you measure creaminess or the wobble of a jelly? How does temperature affect processing, does it really make things better? How do I improve the thickness of coating? Rheology impacts all of these key attributes and behaviours of foods and beverages but can be a minefield of complicated maths and arcane academic language. In this webinar we will help attendees skip to the best bits of rheology that they can use immediately to start solving their problems.nnWe
Are your products delicious? How can you measure creaminess or the wobble of a jelly? How does temperature affect processing, does it really make things better? How do I improve the thickness of coating? Rheology impacts all of these key attributes and behaviours of foods and beverages but can be a minefield of complicated maths and arcane academic language. In this webinar we will help attendees skip to the best bits of rheology that they can use immediately to start solving their problems.nnWe
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