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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Rheology of Ketchup

Rheology of Ketchup

Stanciu, Ioana

Paperback

Chemistry

ISBN10: 6208065275
ISBN13: 9786208065270
Publisher: LAP Lambert Academic Publishing
Published: Jul 24 2025
Pages: 88
Weight: 0.28
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
The book titled Rheology of Ketchup is structured into five chapters. Ketchup, a complex food product, exhibits non-Newtonian, shear-thinning behavior-its viscosity decreases under shear stress. It is also thixotropic, meaning its viscosity decreases over time when sheared. This behavior is influenced by ingredients such as pectin, hydrocolloids, and other stabilizers, which affect its flow during handling, storage, and processing. Unlike Newtonian fluids (e.g., water), whose viscosity remains constant regardless of shear rate, ketchup's viscosity changes with applied force. That's why it becomes easier to pour when the bottle is shaken, tilted, or squeezed. At rest, ketchup is more viscous; under force, it flows more readily. Thixotropy further implies that even if the shear rate remains constant, viscosity continues to decrease over time, which is critical in understanding its behavior in real-world applications like packaging and consumer use.

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