Thursday, 3 November 2005: 12:30 PM-3:00 PM
Salons BC (Hilton Cincinnati Netherland Plaza)

Topical 9 - Food Engineering (T9)

#500 - Food Rheology (T9003)
Rheological methods are powerful techniques necessary in process and product development for food and biological systems. In addition, rheological analyses are important to further understand the role of microstructure in the functionality of food and biological systems. The CoFE 2005 Rheology of Foods and Biological Materials session will address this relationship. Papers are requested that explain the physical chemistry, molecular-level interactions, and functionality of a food and biological systems through the analysis of rheological behavior.
Cochairs:Christopher P Thielen
Kasiviswanathan Muthukumarappan
12:30 PM500aA Novel Non-Invasive Method to Measure Visco-Elastic Properties of Cereal Grains during Processing
David Gonzalez, Behic Mert, Osvaldo Campanella, Martin Okos
12:50 PM500bThe Fragility of Glassy Foods
Bharani Ashokan, Jozef L. Kokini
1:10 PM500cA Novel Method to Measure the Thermo-Mechanical and Behavioral Properties of Pharmaceutical and Biological Material Powders and Pastes
David Gonzalez, Behic Mert, Osvaldo Campanella
1:30 PM500dThin Film Stability with a Viscoelastic Air-Liquid Interface
Ganesan Narsimhan, Zebin Wang
1:50 PM500eEffects of Acetic Acid, Salt, and Sucrose on Rheological Properties of Fluid Milk
Tamara Floyd, Kyung C. Kwon, Tristan J. Tinsley, Paul Jones
2:10 PM500fThe Effect of Temperature, Moisture Content and Oil Content on Rheology of Soy Flour
Michelle Leung, Martin Okos, Osvaldo Campanella
2:30 PM500gMolecular Organization, Topography and Phase Properties of Zein Films
Chithra Panchapakesan, Monica K. Lau, Hulya Dogan, Graciela W. Padua, Jozef L. Kokini
Sponsor:Topical 9 - Food Engineering
Cosponsors:Engineering Sciences and Fundamentals

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