Speeding Up QC Throughput With Quicker Viscosity Measurements

By Bob McGregor

Almost all food products that flow or have a consistency are measured for viscosity. Typical examples range from beverages (juices, milk, and related dairy products), batters, salad dressings, sauces, and soups to semi-solid items like purees, puddings and pie fillings. Each food type requires a specific viscosity test method with a unique spindle running at a defined rotational speed. This white paper illustrates some best practices to maximize efficiency in measuring your product’s viscosity.