Introduction Viscosity and consistency are rheological properties of food.

This property of food is very significant for the food analysis of foods in liquid or gas state. Viscosity is the measure of liquids resistance to flow. It describes the internal friction of a moving fluid. A fluid with large viscosity resists motion because its molecular make up gives it a lot of internal friction [1]. A fluid with low viscosity flows easily because its molecular make up results in very little friction when it is in motion. With these two definitions, Newtonian and Non-Newtonian fluid takes place. Non-Newtonian fluid is a fluid whose flow properties differ in any way from those of Newtonian fluids. Most commonly the viscosity of non-Newtonian fluids is not independent of shear rate or shear rate history. However, there are some non-Newtonian fluids with shear-independent viscosity, which nonetheless exhibit normal stress-differences or other non-Newtonian behavior [2]. Example of Non-Newtonian fluid is catsup, gravy, custard, condensed milk, concentrated juice and many others. On the other hand, Newtonian fluid is fluid that exhibits a viscosity that remains constant regardless of any external stress that is place upon it [3]. Example of a Newtonian liquid is water, since it flows the same way regardless of whether it is left alone or agitated vigorously. Consistency in the other hand, is the relative mobility or ability of freshly mixed concrete or mortar to flow; the usual measurements are slump for concrete, flow for mortar or grout, and penetration resistance for neat cement paste [4]. Flow rate is the term used to describe how quickly fluids move. Flow rate measures the volume of liquid moving past a certain point in a given amount of time [5]. Flow rate depends on several factors: the type of liquid that is flowing (thin fluids flow faster than thick ones); the force pushing on the fluid (stronger forces produce faster flow rates); the size of the pipe or opening the fluid is flowing through (larger openings allow for faster flow); the type of surface over which the fluid is flowing (smooth surfaces allow for faster flow). In this experiment, flow test, line spread test and pipette flow test were conducted to differentiate Non-Newtonian liquids from Newtonian liquids and also to measure flow rate and spread ability of various liquid foods. The line spread test of viscosity is a

quick, inexpensive, and reliable test for comparing the relative viscosities of various comparable products or comparing the effect of a particular ingredient on the viscosity of a given product [6]. In all, the viscosity of a fluid food is very important to know especially in food industry. It will help us identify in which category our product belongs and with it we would be able to know if that fluid food meets the product quality that it is intended to do so. References: [1]http://www.princeton.edu/~gasdyn/Research/TC_Research_Folder/Viscosity_def.htm l [2] http://www.princeton.edu/~achaney/tmve/wiki100k/docs/Non-Newtonian_fluid.html [3] http://www.wisegeek.org/what-is-a-newtonian-fluid.htm [4] http://ciks.cbt.nist.gov/~garbocz/SP946/node16.htm [5] http://hrsbstaff.ednet.ns.ca/walkerk/7.3%20Flow%20Rate%20and%20Viscosity.pdf [6] http://cbs-he.blogspot.com/2005/07/linespread-test.html