NCHU Course Outline
Course Name (中) 食品流變學(6417)
(Eng.) Food Rheology
Offering Dept Department of Food Science and Biotechnology
Course Type Elective Credits 2 Teacher LAI,LIH-SHIUH
Department Department of Food Science and Biotechnology / Graduate Language Chinese Semester 2025-FALL
Course Description (雙學年開課)
本課程系統介紹食品流變學的基本原理與應用，涵蓋牛頓與非牛頓流體的分類、黏度與流動模型、時間依賴性行為、黏彈性理論與測試參數解析。課程亦介紹旋轉黏度計與質地分析儀等儀器操作，並深入探討澱粉、多醣與飲品的流變特性，延伸至吞嚥障礙食品設計與感官品質關聯。透過理論講授、實作操作與自主學習專題，訓練學生具備解析食品流變行為與應用於產品開發與品質控制的能力。
This course provides a systematic introduction to the principles and applications of food rheology. Topics include the classification of Newtonian and non-Newtonian fluids, viscosity and flow behavior models, time-dependent properties, viscoelastic theory, and key rheological parameters. Instrumental practices with rotational viscometers and texture analyzers are incorporated, alongside case studies on starch, polysaccharides, and beverages designed for dysphagia management. Through lectures, hands-on sessions, and independent learning projects, students will develop the ability to analyze rheological behavior and apply it in food product development and quality assessment.
Prerequisites
Relevance of Course Objectives and Core Learning Outcomes(%) Teaching and Assessment Methods for Course Objectives
Course Objectives Competency Indicators Ratio(%) Teaching Methods Assessment Methods
使學生了解食品流變學的基本理論與測試方法，能分析不同食品系統之流變行為，並應用於產品質地設計、製程優化與品質控制。
To equip students with fundamental knowledge and testing methods in food rheology, enabling them to analyze the rheological behavior of various food systems and apply this understanding to texture design, process optimization, and quality control.
topic Discussion / Production
Exercises
Discussion
Practicum
Written Presentation
Attendance
Oral Presentation
Assignment
Quiz
Course Content and Homework/Schedule/Tests Schedule
Week Course Content
Week 1 課程導論與暖身活動
Course Introduction and Warm-up Activities
Week 2 食品流變學基本概念與流體分類 (流變學的定義、應力與應變、剪切速率、黏度、牛頓與非牛頓流體分類)
Basic Concepts of Food Rheology and Fluid Classification (Definition of rheology, stress and strain, shear rate, viscosity, Newtonian and non-Newtonian fluids)
Week 3 黏度與流動行為模型 (Power-law、Bingham、Herschel-Bulkley 等模型解析)
Viscosity and Flow Behavior Models (Power-law, Bingham, Herschel–Bulkley models)
Week 4 時間依賴性流變行為：觸變與回復性
Time-Dependent Rheological Behavior: Thixotropy and Recovery
Week 5 黏度測量方法與儀器 (毛細管黏度計、旋轉流變儀、質地分析儀等比較)
Viscosity Measurement Methods and Instruments (Capillary viscometer, rotational rheometer, texture analyzer)
Week 6 旋轉式黏度計儀器操作示範及實習
Demonstration and Hands-on Practice: Rotational Viscometer
Week 7 黏彈性理論（一）：彈性與黏性理論基礎 (Hooke’s law、Newton’s law、Maxwell 與 Kelvin 模型)
Viscoelasticity I: Fundamentals of Elastic and Viscous Behavior (Hooke’s law, Newton’s law, Maxwell and Kelvin models)
Week 8 黏彈性理論（二）：頻率與時間依賴性 (儲能模量(G’)、耗能模量(G’’)、相位角 (δ)、損耗因子 (tan δ)、線性與非線性黏彈區域 (LVR) )
Viscoelasticity II: Frequency and Time Dependency (Storage modulus G′, loss modulus G″, phase angle δ, loss tangent tan δ, linear viscoelastic region – LVR)
Week 9 動態流變測試與參數解(頻率掃描、時間掃描、溫度掃描實驗設計與數據解釋)
Dynamic Rheological Testing and Parameter Interpretation (Frequency, time, and temperature sweep design and data analysis)
Week 10 動態流變測試操作示範及實習
Demonstration and Hands-on Practice: Dynamic Rheological Testing
Week 11 質地分析儀操作示範及實習
Demonstration and Hands-on Practice: Texture analyzer
Week 12 澱粉與多醣之流變行為 (漿液、凝膠與老化行為之流變特性分析)
Rheological Properties of Starch and Polysaccharides (Pasting, gelation, retrogradation behavior)
Week 13 飲品與吞嚥障礙：流變性調控與應用 (適用銀髮食品的黏度設計與國際吞嚥標準 (IDDSI))
Beverages and Dysphagia: Rheological Control and Application (Viscosity design for elderly nutrition and IDDSI standards)
Week 14 食品流變與感官品質的關聯 (消費者對口感的感知與物理流變參數的連結)
Rheology and Sensory Quality Correlation (Perceived texture vs. instrumental rheological parameters)
Week 15 學期考試
Final Exam
Week 16 自主學習成果發表+課程總複習
Independent Learning Presentations & Course Review
self-directed
learning		    01.Participation in professional forums, lectures, and corporate sharing sessions related to industry-government-academia-research exchange activities.
   02.Viewing multimedia materials related to industry and academia.
   03.Preparing presentations or reports related to industry and academia.
1. 回顧至少三種食品流變模型（如 Power-law、Herschel-Bulkley、Casson）並繪製一份「流變模型選擇圖譜」，以食材類型為分類軸（例：飲料、醬料、膠體食品）
2. 選擇一項市售食品（如番茄醬、蜂蜜、優格、布丁等），查閱或測量其黏度/流變數據（可使用論文、專利或開放資料），擬合出最佳模型並計算關鍵參數（如流動指數、屈服應力）。
3. 針對選擇的食品，設想其生產過程（擠壓、灌裝、泵輸送等），思考流變性質對製程條件的影響（壓力、剪切速率、溫度控制等）。
4. 彙整產品分析與加工挑戰，製作一頁式簡報：內容包括食品流變模型與參數、加工限制與設計重點、學習反思。進行5分鐘口頭報告。
Evaluation
1. 課堂參與與討論（Class Participation and Discussion）—— 20% (評估學生於課堂中的互動表現、問題思辨與回饋能力。)
2. 實作操作與短報告（Hands-on Practice & Short Reports）—— 20% (包含儀器操作實習、測試流程練習及結果分析簡報。)
3. 學期考試（Fina Exam）—— 30% (評量學生對食品流變學理論、模型與應用的整合性理解。)
4. 自主學習成果發表（Independent Learning Project Presentation）—— 30% (學生選定食品樣品，設計並執行流變測試，完成口頭報告或書面報告呈現。)
Textbook & other References
1. Rao, M. A. (2014). Rheology of Fluid and Semisolid Foods: Principles and Applications (3rd ed.). Springer. ISBN: 9781461492321. (電子書可於 SpringerLink 取得)。
2. Mezger, T. G. (2020). The Rheology Handbook: For Users of Rotational and Oscillatory Rheometers (5th ed.). Vincentz Network. ISBN: 9783866309321 (有電子書版本，適合儀器實作與應用導向學習)。
3.Gallegos, C., & Franco, J. M. (Eds.). (2020). Food Hydrocolloids: Characteristics, Properties and Structures (Vol. 1). MDPI – Multidisciplinary Digital Publishing Institute. ISBN: 9783039283344 (可免費線上閱讀（Open Access）：https://www.mdpi.com/books/pdfview/book/2383)
Teaching Aids & Teacher's Website
配合使用數位教學平台(i-Learning)以及多媒體教學
Integrating the i-Learning digital platform with multimedia teaching methods
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Wed. 8:00-10:00 (By appointment)
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