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In‐line viscometry in the dairy processing industry
Author(s) -
O'CONNORI WILLIAM,
McENTEE STEPHEN,
O'CALLAGHAN DONAL
Publication year - 1995
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1995.tb02465.x
Subject(s) - viscometer , consistency (knowledge bases) , process engineering , viscosity , product (mathematics) , quality (philosophy) , yield (engineering) , measure (data warehouse) , production (economics) , dairy industry , biochemical engineering , computer science , reliability engineering , engineering , mathematics , chemistry , materials science , food science , data mining , microeconomics , economics , philosophy , geometry , epistemology , artificial intelligence , metallurgy , composite material
The viscosity of a fluid, or fluid like material, is a measure of its resistance to flow. Many foods are fluid in nature, as final products and/or during production. The viscosity of the final product is an indicator of product consistency and can determine consumer preferences. During production a suitable and reliable in‐line viscometer can help monitor the process, optimize yield, increase efficiency, reduce costs, enable a degree of automated control and improve final product consistency and quality. Whether such goals can be achieved in practice depends on many factors. This paper gives an overview of these factors.