Measuring Viscosity of Non-Newtonian Fluids Is Tricky
Flowrate, temperature and flow history have an effect on viscosity, and managing viscosity of such products is not always an easy task. Especially for non-Newtonian products, it is a real challenge to effectively measure viscosity in-line. In reality, controlling texture is difficult and there are frequent fluctuations. A successful process will generate a product that is always the same. Quality control means ensuring consistent product texture. In this area, companies are looking for consistency above all else. Texture is the “feeling” in the mouth when the product is eaten, and it is usually assessed by measuring the product’s viscosity.
In the food processing industry, manufacturers are looking for two things - taste and texture.
