Inquiring minds want to know! Although if you're the sort who thinks all science has to have an application, it could help improve industrial processes like fabricating optical fibers, which involves pulling long strands of viscous fluids (like molten glass) into long thin strands. But all fluids don’t act the same way under pressure.Forget Big Questions like dark matter, dark energy, supersymmetry, and the quest for a grand unified theory for a moment - what we really need physicists to focus on is the mystery of why strands of sweet, sticky honey can get so long and thin as they drip without actually breaking. If all fluids were the same no matter how much stress they experience, system calibration would be more straightforward. The degree of a fluid’s response to shear forces is its shear sensitivity. All liquids and soft solids have some viscosity, and because food processing is all about moving products through systems by applying force to them, viscosity is an important factor in design and operation. Because your process should be designed to optimize flow, accounting for viscosity is an important factor in maximizing efficiency. In addition to affecting the flow rate of a fluid as it moves through pipes, viscosity also affects how long product takes to dispense for packaging. Processors use viscosity measurements to maximize production efficiency. We measure those characteristics as viscosity and shear.įluid variables that affect processing systemsįluid viscosity ranges from highly viscous (thick) fluids such as honey, which resists flow much more than low-viscosity (thin) fluids such as water. However, a Newtonian fluid such as water does not change as much under processing conditions as a Non-Newtonian fluid such as ketchup, whose thickness and flow characteristics change dramatically during processing. Pumps, for example, create pressure for moving fluids through systems, and that pressure acts as a force on the fluids as they move through pumps and pipes. Those forces include system pressure and velocity and friction that occurs at pipe or tube surfaces. In this post - written for plant personnel, engineers, quality specialists, R&D departments, and other processing nerds - we focus on products that fall into two categories - Newtonian Fluids and Non-Newtonian Fluids. Newtonian and Non-Newtonian fluid products respond differently to forces that come into play during processing. As a result, the behavior of foods, beverages and pharmaceuticals under processing conditions is a key factor to consider when assessing a system's performance. In food processing, handling can change the texture, taste, and appearance of product, and in pharmaceutical processing, maintaining delicate cell structure is vital to a medication's efficacy. View all Corrosion-Resistant Super Alloys™Īll plant and processing personnel understand that maintaining product integrity is critical.Paperless Process Recorder & Cloud Software.Temperature Gauges, Transmitters & RTD Components.Streamline In-Line Filters and Strainers.View All Tubing, Fittings, Installation.
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