Different food products exhibit wide viscosity ranges, from water and milk to thick syrups and condiments. Selecting suitable fluid handling equipment for food processing depends on knowing these variations. High-viscosity fluids require positive displacement pumps, while low-viscosity ones can be handled efficiently with centrifugal pumps.
Temperature has a major impact on viscosity and flow. As liquids warm, they generally become thinner, allowing easier transfer and reduced pumping energy. Understanding this relationship helps maintain product consistency and prevents issues such as incomplete filling, line blockages, or excessive shear in delicate fluids.
Accurate viscosity data supports proper pump sizing, motor selection, and line design. For food applications, this means optimizing flow rates, minimizing pressure losses, and ensuring hygienic operation. It also assists in selecting compatible seals, gaskets, and pipe materials that meet sanitary and performance requirements.
The values shown in this table are typical and should be used as reference points during the design phase. Actual viscosity can vary with composition, temperature history, and shear rate. Always validate critical data through testing when selecting or specifying food pumps, mixers, or other processing equipment.
