Quality & Sensory
Rheology
The study of deformation and flow. Newtonian fluids have constant viscosity; non-Newtonian fluids do not.
Real-life application
The science behind why ketchup stays thick until you shake or squeeze it, and why ice cream should feel creamy, not icy, in the mouth.
Related terms
Newtonian fluid
Food EngineeringA fluid whose shear stress is directly proportional to shear rate, so viscosity is independent of shear.
Thixotropy
Quality & SensoryA time-dependent decrease in viscosity under constant shear, with recovery on standing.
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