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Rheopectic fluids

The viscosity of rheopectic fluids increases when shaken, agitated, sheared or stressed over time.

The most common type of rheopectic fluids are cream typified by whipping cream and egg white. Both are used extensively within the Food Industry.

A gentle pumping action with low shear is normally required when pumping rheopectic fluids which is a characteristic of many positive displacement pump types offered by AxFlow UK.

Series 39
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