Viscosity Measurement Using a Brookfield Viscometer

  • Christopher R. Daubert
  • Brian E. Farkas
Part of the Food Science Texts Series book series (FSTS)


Whether working in product development, quality control, or process design and scale-up, rheology plays an integral role in the manufacture of the best products. Rheology is a science based on the fundamental physical relationships concerned with how all materials respond to applied forces or deformations.

Determination and control of the flow properties of fluid foods is critical for optimizing processing conditions and obtaining the desired beneficial effects for the consumer. Transportation of fluids (pumping) from one location to another requires pumps, piping, and fittings such as valves, elbows, and tees. Proper sizing of this equipment depends on a number of elements but primarily on the flow properties of the product. For example, the equipment used to pump a dough mixture would be very different from that used for milk. Additionally, rheological properties are fundamental to many aspects of food safety. During continuous thermal processing of fluid foods, the amount of time the food is in the system (known as the residence time or RT), and therefore the amount of heating or “thermal dose” received, relates directly to its flow properties.


Shear Rate Rheological Property Flow Property Test Fluid Optimize Processing Condition 
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Resource materials

  1. Daubert CR, Foegeding EA (2010) Rheological principles for food analysis. Ch 30. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New YorkGoogle Scholar
  2. Singh RP, Heldman DR (2001) Introduction to food engineering, 3rd edn. Academic, San Diego, CA, pp 69-78 144-157Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Christopher R. Daubert
    • 1
  • Brian E. Farkas
    • 1
  1. 1.Department of Food Bioprocessing & Nutritional SciencesNorth Carolina State UniversityRaleighUSA

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