Viscosity measurement is a universal necessity in QC labs throughout the food industry. If the item in question can flow, you can bet that there is a test method specified by R&D for viscosity. This requirement ranges from “thin” fluids, like milk and canned soups, to “average viscosity” soft solids, like salad dressings and yogurts, to “thick pasty” or “hard” materials, like peanut butter and cheese. Given the wide variety of food types that may need to be measured, choosing the proper viscometer can be daunting.
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