Viscosity - Articles and news items
Featured news • 13 April 2016 • PCE Instruments
High-quality food is becoming increasingly important to consumers. In this industrial sector, manufacturing products that meet the high demands of the end users poses a challenge to analysts…
Issue 5 2014 • 27 October 2014 • Sarab Sahi Principal Research Officer, Baking and Cereal Processing, Campden BRI
Viscosity is an important property of fluid foods. It is defined as the internal friction of a liquid or its ability to resist flow. The internal friction in a fluid can be easily demonstrated by observing a liquid that has been vigorously stirred to create a vortex. Once the stirring has stopped the speed of the vortex is gradually reduced and rotation of the liquid eventually stops. This happens as a result of the frictional force within the liquid and this force has to be overcome in order for the liquid to flow…
Whitepaper: The importance of expanded rheology information and emulsifier functionality in chocolate production
Whitepapers • 31 July 2013 • By Jørgen Holdgaard, Confectionery Application Manager, Confectionery and Bakery Group, Palsgaard A/S.
Keeping rheology simple and accessible can cause problems in the daily production of chocolate due to lack of information.
ABF Ingredients ANDEROL EUROPE BV Armfield Ltd Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Randox Food Diagnostics Stancold SteriBeam The Tintometer® Group TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verder UK Ltd Verner Wheelock Vikan UK Ltd