Lista de Webinars para Indústria Alimentar
Encontrarão abaixo links selecionados para acesso a gravações de webinars Anton Paar dedicados ao setor alimentar, focando diferentes técnicas para controlo de qualidade e de processos:
• 1,2,3, Brix – Quality Control for Food & Beverage within seconds: 1,2,3, Brix – Quality Control for Food & Beverage within seconds :: Anton-Paar.com
• Basics of Food Rheology: Basics of Food Rheology :: Anton-Paar.com
• Bending the boundaries with RI: Bending the boundaries with RI :: Anton-Paar.com
• Bittersweet Symphony: The effect of optimized particle sizing in the chocolate manufacturing process: Bittersweet Symphony: The effect of optimized particle sizing in the chocolate manufacturing process :: Anton-Paar.com
• Desiccants: To dry or not to dry? Sorption capacity and enthalpy measurements: Desiccants: To dry or not to dry? Sorption capacity and enthalpy measurements :: Anton-Paar.com
• Food for thought: how knowledge of particle size and zeta potential can help you stabilize your food products: Food for thought: how knowledge of particle size and zeta potential can help you stabilize your food products :: Anton-Paar.com
• Food Rheology: Importance, Applications and Future Scope: Food Rheology: Importance, Applications and Future Scope :: Anton-Paar.com
• Food Tribology: Stribeck Curves to Mouthfeel: Food Tribology: Stribeck Curves to Mouthfeel :: Anton-Paar.com
• Influence of Oxidation Stability on Quality, Effectiveness and Shelf-Life of a Product: Influence of Oxidation Stability on Quality, Effectiveness and Shelf-Life of a Product :: Anton-Paar.com
• Using Orthogonal Shear and Acoustic Excitation to Tune Thickening and Jamming in Suspensions: Using Orthogonal Shear and Acoustic Excitation to Tune Thickening and Jamming in Suspensions :: Anton-Paar.com
• Time to Evolve 12: Tips and Tricks in Rotational Viscometry to Analyze Yogurt and Chocolate (even if they contain particles): Time to Evolve 12: Tips and Tricks in Rotational Viscometry to Analyze Yogurt and Chocolate (even if they contain particles) :: Anton-Paar.com
• Time to Evolve 13: Achieve Perfect Consistency of Ketchup or Mayo with Your French Fries: Time to Evolve 13: Achieve Perfect Consistency of Ketchup or Mayo with Your French Fries :: Anton-Paar.com
• Time to Evolve 11: Save Time and Money in Rotational Viscometry Testing of Your Food Samples: Time to Evolve 11: Save Time and Money in Rotational Viscometry Testing of Your Food Samples :: Anton-Paar.com
• Standardize your viscosity determination with ASTM methods for improved quality control: Standardize your viscosity determination with ASTM methods for improved quality control :: Anton-Paar.com
• Rheology of food: An application specific approach: Rheology of food: An application specific approach :: Anton-Paar.com
• Produção de alimentos em pó: medições para o controle de toda a cadeia produtiva até o tempo de prateleira: Produção de alimentos em pó: medições para o controle de toda a cadeia produtiva até o tempo de prateleira :: Anton-Paar.com
• Particle Characterization Techniques for Food and Beverages: Particle Characterization Techniques for Food and Beverages :: Anton-Paar.com
