Viscosity-Based Classification of Foods.pptx

Viscosity refers to the resistance of a fluid to flow. It indicates how thick or thin a liquid is — for example, honey has high viscosity, while water has low viscosity. In food science, pharmaceuticals, and industrial applications, materials are often classified based on their viscosity behavior when subjected to force or shear.

1. Viscosity-Based Classification of Foods Mrs.T.Devi , M.Sc., M.Phil. , Assistant Professor of Home Science, V.V.Vanniaperumal College for Women, Virudhunagar

2. What is Viscosity? Resistance of a fluid to flow A key factor in food texture and processing

3. Categories Based on Viscosity Low Viscosity Medium Viscosity High Viscosity Very High Viscosity

4. Low Viscosity (Thin Fluids) Definition: Flows easily, liquid-like Examples: Water, tea, coffee ☕ Clear juices 🍎 Chicken broth 🍲 Thin sauces (soy sauce, vinegar)

5. Medium Viscosity (Pourable but Thicker) Definition: Moderate thickness Examples: Milk, yogurt, buttermilk 🥛 Tomato sauce, gravies 🍅 Juices with pulp 🍊 Ketchup,

6. High Viscosity (Thick Fluids) Definition: Thick and sticky, may need stirring Examples: Honey, syrup 🍯 Pudding, ice cream base 🍨 Peanut butter 🥜 Jam and jelly 🍓

7. Very High Viscosity (Non-flowing/Semi-solid) Definition: Practically solid, altered by heat or blending Examples: Butter, margarine 🧈 Cheese spreads 🧀 Cake batter, dough 🍞 Gelatin, gummy candies 🍬

8. Tools to Measure Viscosity Brookfield Viscometer Rheometers Falling Ball Viscometer

9. Applications of Viscosity in Food Industry Texture Optimization: Creamier sauces, smooth yogurts Processing Efficiency: Mixing, pumping, filling Packaging Design: Prevent leaks, ensure consistency