Above: Tim Kealy
Rheology Solutions

Above: Iain Moore
Dairy Farmers NSW

Above: Adrew Halmos
RMIT University

This seminar and workshop is designed to increase understanding of rheological influences on processing parameters, by providing the knowledge to improve process and product performance.

Presenter - Dr Timothy Kealy, Technical Manager. Rheology Solutions Pty Ltd.
Guest Speaker - (VIC) Professor Andrew L Halmos - Foundation Head, Department of Food Science, RMIT University.
(NSW) Dr Iain Moore - Product Development Manager Dairy Farmers - New South Wales.

The Seminar Tim Kealy will combine practical and theoretical elements of materials characterisation utilising demonstrations to illustrate the concepts of shear viscosity, elasticity, extensional viscosity, yield point, imposed compression or extensional forces, processability, sedimentation and mouthfeel.

Guest Speaker Both guest speakers have considerable expertise in the field of food processing and rheology and will present their experiences regarding the use of rheology in the food industry. A wide range of examples will be used to illustrate the various phenomena that exist in common food. Comments about rheological measurement techniques and the pitfalls one might encounter in this field will also be made.

The Workshop The afternoon session will be devoted to the workshop and will be led by Tim. The concept of the workshop is to provide each person with hands-on experience with a range of viscometers, rheometers and texture analyser across a variety of relevant food products and samples. Each participant will have time for individual discussions, to learn about and work with the reliable rheological pointers for food processing, storage and consumption.

Rheology Solutions is pleased to announce the second in their series of one-day seminars and workshops for interested scientists, food technologists and engineers working in the food manufacturing sector.

Mechanical and Flow (rheological) properties are of crucial importance in the lifecycle (processing, storage and consumption) of most solid, semi-solid and liquid foodstuffs. For liquids and semi-solids, these properties include shear viscosity, elasticity, extensional viscosity and yield point. For solid foods, the important parameters include the reaction of the food to imposed compressive or extensional forces. Solid and fluid mechanical properties influence one or more of the three lifecycle stages cited, as do process parameters such as handling, time and temperature. They impact parameters like processability, sedimentation, and mouthfeel.

The performance of a food for process or consumption has traditionally been assessed using either full-scale process equipment, leading to down time and production loss, or (often expensive) purpose built pilot plant and, often quite subjective, taste panels. The terms usually referred to when performance is assessed are diverse, for example, mouthfeel, crispiness, viscosity, stringiness, adhesion, cohesion, elasticity and so on. It is widely accepted that scientific rheological parameters including high- and low-shear viscosity, thixotropy, viscoelasticity, and yield point are reliable pointers for liquid and semi-solid food performance. Similarly, for solid foods, material properties such as cohesion, adhesion, compression, penetration, hardness, etc are scientific measures to assess product performance. Their influence, and the impact of environmental and process conditions upon them is a critical factor for processability and product quality. Increasing the scientific and engineering understanding of rheological influences on these processing parameters can lead to an ability to improve process and product performance.

This seminar and workshop is designed to increase knowledge of rheological influences on processing parameters, and to provide an understanding of the tools used and available to improve process and product performance within food industries. The seminar and workshop consists of three core elements, The Seminar, Guest Speaker, and The Workshop.

Costs Early bird registration received by 10 October 2003 $350 plus GST
Full fee received after 10 October 2003 $395 plus GST

Dates & Venues
Victoria 11 November 2003
Rydges Carlton, Melbourne Carlton Room, 4th Floor 701 Swanston Street, Carlton
Parking is available at the Hotel ($5.50 per day) or at Royal Women's Hospital, Grattan Street (approximately 2 minutes walk).

NSW 27 November 2003
Curzon Hall 53 Agincourt Road (corner of Balaclava Road), Marsfield
Free parking is available at the venue.

RSVP Registration and payment is required by 31 October (VIC) or 18 November (NSW). There will be a limit of 30 people to ensure that each participant is provided with hands on use of the instruments during the workshop session. Please note: Receipt of your payment or official company purchase order will secure your place and attendance at the Seminar and Workshop.

Presenter - Tim Kealy. Rheology Solutions Pty Ltd
Phone: + 61 3 5368 7429  •  Fax: + 61 3 5368 7439  •  Email: timkealy@rheologysolutions.com

Tim Kealy is the Technical Manager at Rheology Solutions Pty Ltd, with broad experience in the field of rheology and its applications. This includes academic experience at two leading Australian universities covering rheological applications for diverse industrial interests. Tim also has industrial experience in both QA/QC and project engineering.

Tim currently works towards improving the understanding of Rheology Solutions' clientele in the field of rheology by:
• Contract consulting and testing for industrial clientele on matters related to rheology
• Sample testing and test system design for new customers
• Conducting targeted, industry specific courses and seminars
• Installation of new instrumentation, including ongoing training of personnel in its use and in the interpretation of data
• Academic collaborations with the aim of advancement of technical understanding of the science of rheology including research in the fields of suspension rheology and paste rheology Guest

Guest Speaker - New South Wales - Iain Moore. Dairy Farmers New South Wales
Phone: +61 2 9364 1135  •  Fax: + 61 2 9364 1010  •  E-mail: moorei@dairyfarmers.com.au

Iain Moore is the Product Development Manager for consumer products at Dairy Farmers, with responsibility for development of new yogurts, custards, desserts and milk products. In all these products rheology is important for control of the manufacturing process and for the texture of the final product. IainÕs background in rheology includes a PhD in the flow of molten plastics, 13 years as a university lecturer in chemical engineering, specialising in the processing of non-Newtonian fluids, and 8 years in the dairy industry in Australia and New Zealand.

Iain's work in the dairy industry has included:
• Trouble-shooting texture development in consumer dairy products such as cream cheese, custard and milkshakes
• Rheological testing and modelling for equipment design for the manufacture of processed cheese
• Evaluation of the relationship between food product texture and flavour release
• Training for factory and development staff in simple rheological measurement techniques and the impact of rheological properties on final product acceptability
• Development of methods to control the rheological properties of dairy products by adjustment of ingredient formulations

Guest Speaker - Victoria - Professor Andrew Halmos. Foundation Head, Department of Food Science, RMIT University
Phone: +61 3 9925 3880  •  Fax: +61 3 9925 5241  •  E-mail: a.halmos@rmit.edu.au

Andrew Halmos is the Professor of Food Technology and the Foundation Head of the Department of Food Science, RMIT University. Andrew has experience in the fields of food rheology and sensory characterisation from both applied and research standpoints. In addition to his academic work, Andrew has considerable industrial experience, including a time as the Section Manager for Technology Development at Kraft Foods Ltd.

Andrew currently works towards improving the understanding of food related product development through his research areas and interests which are:
• Rheology and texture of foodstuffs
• Heat transfer and sterilisation
• Sensory evaluation
• Food engineering
• Andrew is a prominent member of several learned institutions and is a Fellow of the Institute of Chemical Engineers, Australian Institute of Food Science and Technology and the Institute of Engineers (Australia)
• Andrew serves on the editorial board for the Journal of Texture Studies, Journal of Food Chemistry, and the Korea-Australia Journal of Rheology

Seminar & Workshop Outline & Timetable

8:00 Welcome coffee and registration.
Registration will begin at 8:00am, a selection of teas, coffee and snacks will be available on arrival.

The Seminar - Dr. Tim Kealy, Technical Manager. Rheology Solutions Pty Ltd

8:30 Why Rheology?
This seminar will introduce the concepts of rheology and how they apply to the food industry. Industry concepts of shelf life, flow and mouthfeel, and so forth will be introduced and explained in terms of the material properties, which govern them. Using laboratory equipment (rheometers, viscometers and a texture analyser) and samples chosen from the food industry, we will illustrate the relationships between these concepts and their governing properties. The place of rheology in the food industry will be shown in this segment.

9:00 Introduction to Rheology I
Rheological theory and terminology has traditionally been viewed with some confusion by those not directly involved with the science. This segment will attempt to demystify some of this terminology and theory, by explaining it in a simplified way, with the use of mathematical equations minimised. The theory and terminology will be explained and demonstrated using state of the art equipment and samples taken directly from the industry. Terms such as shear rate, shear stress, Newtonian and non-Newtonian shear viscosity and flow curves will be explained.

10:00 Morning Tea
A selection of teas, coffee and snacks will be available.

10:15 Rheological Instrumentation and Sensor Systems
There exists a wide variety of measuring systems (cup, tube, capillary, rotational and others) and measuring geometries (eg concentric cylinder, cone and plate, plate and plate, Poiseulle). Each of these systems and geometries has specific strengths and weaknesses and are selected specifically based on the type of sample and the information required. These in turn will be explained in simple terms.

10:45 Introduction to Rheology II
Viscoelasticity and extensional properties govern important variables such as texture, elasticity and thread formation on filling. In general these areas of the field have been viewed as more complex than shear rheology. This segment will explain and demonstrate, in basic terms, terminology and theory with minimal mathematical references for understanding and measurement of these properties.

11:45 Guest Speaker Presentation - Victoria
Professor Andrew Halmos, Foundation Head, Department of Food Science, RMIT University

Professor Halmos has considerable expertise in the field of food processing and rheology and will present his experience regarding the use of rheology in the food industry. Rheological analysis shows a whole range of different phenomena and the complex nature of food means that often any product can contain several of these properties simultaneously. However, to facilitate effective and efficient production as well as provide the right characteristics in terms of texture and mouthfeel to the consumers it is vital to remember that viscosity is a function, not a point. Therefore food technologists must understand and control the rheology of their product.

Professor HalmosÕ presentation will give examples of a wide range of actual measurements and their interpretation to illustrate that the various phenomena exist in common products. Examples of simple Newtonian fluids through yield stress, time dependence, elasticity and solids texture will be presented.

11:45 Guest Speaker Presentation - New South Wales
Dr. Iain Moore, Product Development Manager, Dairy Farmers New South Wales

Dr. Moore has considerable expertise in the field of food processing and rheology and will present his experience regarding the use of rheology in the food industry, with many references to his personal experiences. Rheology is a tool that is generally under-utilised in the food industry, but which can offer solutions to a range of processing problems. Rheological insights can also allow product developers to design new products without having to resort to a long, and often frustrating process of trial-and-error. Therefore food technologists must understand and control the rheology of their product.

Dr. Moore's presentation will give examples of a wide range of his personal experiences gained within the food industry across product, process design and improvement. He will also speak about rheological measurement techniques and the pitfalls one might encounter in the field.

12:45 Questions and Discussion
Though each session will be interactive, this session will afford attendees the opportunity to ask questions, as well as seeking clarification of the previous sessions.

1:00 Lunch
A full lunch will be provided, along with the opportunity for further discussion.

2:00 Summary of Support, Services, Institutes and Societies
There is considerable expertise in Australia and globally which exists to support industry through special interest societies and groups. In addition, there are professional organisations and companies who can help and advise the industry on the correct approach to challenges and improvements. We will introduce these groups, and how they may be contacted so that participants will have this network available to them should the need arise.

The Workshop - Led by Dr. Tim Kealy

2:15 Workshop
The workshop is envisaged to be enjoyable, informative, hands-on and provide a practical approach for all participants. Shear, viscoelastic extensional and compression measurements will be made, using both high and low end measuring equipment including viscometers, rheometers and a texture analyser. Each participant will have the opportunity to use the equipment, and to assess the differences between them as well as assessing the rheological effects of modifications to the samples through experimental testing at the workshop. The workshop will be amply supervised, with the ratio of demonstrators to participants kept at a level suitable to facilitate good interaction.

3.30 Afternoon Tea
A selection of teas, coffee and snacks will be available.

3.45 Workshop
Continuation of the workshop.

5:15 Summary and Questions
Seminar and workshop summary. Any further questions or comments will be addressed.

Close of day is expected to be at 5.45 pm.

You can register your interest in the Industrial Seminar & Workshop Series for Food Industries by completing the registration form.