Français
1. Situate liquid food among other liquids and foods
Edible liquids, like all liquids, have the physical property of moving and deforming as soon as an effort is applied to them and, as a result :
adapt to the internal volume of the containers in which they will be held;
to be pumped into a pipeline;
to flow through it according to the various known regimes (turbulent, laminar, piston).
Liquid foods have viscosities ranging from those of pure water to those of highly concentrated sugar syrups (over 75% sugar). Their rheological characteristics range from those of Newtonian fluids, i.e. maintaining a constant viscosity regardless of the intensity and time of agitation (as is the case with water), to those of rheofluidizing fluids, whose viscosity decreases with increasing agitation intensity,...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Situate liquid food among other liquids and foods
Packaging and food hygiene
Bibliography
Regulations
Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
Decree no. 55-771 of May 21, 1955 on milk intended for human consumption
Decree no. 77-1026 of September 7, 1977 defining sterilized milk and UHT sterilized milk
Directive 2007/45/EC of the European...
Directory
Design offices – Schools – Research centers (non-exhaustive list)
IFBM – Qualtech http://www.ifbm.frhttp://www.qualtech-groupe.com
The Ultimate Scientific and Technical Reference
