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,...