Viscometry

The measurement and study of viscosity and flow behaviour — the science behind viscometry. Viscometry characterizes how foods flow: Newtonian fluids (water, clear juices) flow proportionally to applied stress, while most foods are non-Newtonian — shear-thinning (ketchup, yoghurt) or possessing a yield stress (mayonnaise, tomato paste). Flow curves generated by rotational rheometers guide pump sizing, heat-exchanger design, and filling operations, since apparent viscosity at process shear rates — not a single number — governs behaviour. In quality control, viscometry detects formulation drift, starch damage, or protein denaturation before they become consumer complaints.