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How are viscometers used in food processing?

Q: I am currently working with a company that is developing a sensor system that will be integrated into both a handheld, portable viscometer and eventually, an on-line unit. The system will measure true viscosity and the company is interested in selling to the food processing industry. However, I am unsure of the need for true viscosity measurement in food processing — I cannot seem to find any literature sources or articles that speak directly to this need. Thus, any insight you can provide on whether there is a need to measure true viscosity, whether it is done currently, and, if not, whether it may be done in the future, would be greatly appreciated.

A: Kantha Shelke responds:

Several food processors employ in-line viscosity measurements as a way of monitoring and managing the rheology (flow behavior) of their product during processing. I have had first-hand experience using in-line viscometers to measure and manage the flow of fluids in the manufacture of ice creams, yogurts, jams and even creme-filled baked goods. I have also seen them in use in the manufacture of key ingredients such as syrups and pastes.

Also, check into your client's competition and you will see where their instruments are headed! Try looking into website and print resources that focus on food engineering, plant machinery, and QA/QC systems and you are bound to find trade shows and conventions that would serve as the ideal marketplace for your client.