In the food processing industry, viscosity indicates whether the product is lumpy or smooth, watery, or too thick. The texture of the final product must be the desired texture otherwise customers will not buy the product. During the manufacturing process a company may test a product and then adjust it to build the texture they want, however, in reality controlling texture is difficult and there are frequent fluctuations. Especially, for non-Newtonian products, it is a real challenge to effectively measure viscosity in-line.
Example of a rheogram for yoghurt in a broken down state
Measured spectra showing velocity distribution in pipe flow
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