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.
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