The Food Rheology Laboratory is an integral part of the Food Engineering Program and Food Science Department at NC State Univeristy. The laboratory is available for University and contract laboratory services, training, and education of students and professionals interested in learning more about the rheological properties of foods and pharmaceuticals. Laboratory services and testing available are described below. Please contact Sharon Ramsey for scheduling services from the Rheology Laboratory.

SERVICES

• Mathematic Modeling to predict material performance during processing or experimental conditions.
• Process Analysis to identify the influence of variables on specific textural characteristics.
• Product Evaluation to design and specify processing equipment.
• Quality Determination

- Raw materials

- Intermediate products

- Ingredients

- Final products

RHEOLOGICAL TESTING CAPABILITIES

Fluid Materials 

• Tube Viscometry

- High Pressure Capillary

- U-Tube

• Steady and Oscillatory Simple Shear Modes

- Double Concentric Cylinder

- Mooney-Couette

- Couette

- Vane

- Cone and Plate

- Parallel Plate

• Stress Relaxation
• Creep
• Vane Method
• Normal Force Measurement
• Electrorheological Measurements

Solid Materials 

• Compression
• Tension
• Torsion
• Vane Method
• Texture Profiling
• Stress Relaxation
• Creep
• Texture Profiling