For more information please mail info@incipientus.com INCIPIENTUS.COM Mayonnaise Taste and texture are the most important quality factors for consumers. If it doesn’t taste and feel right, the quality is not assumed to be good. An important way to predict these properties is to perform viscosity measurements on the fluids during production. The in-line instrument was successfully used to measure complete velocity profiles and rheological properties of mayonnaise and results were available in continuously and in real time. As a result, it was possible to determine the yield stress parameter directly in-line from the measured data. The data can then be used to define the technical specifications for R&I for example. Benefits In-lin

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