In the food processing industry, manufacturers are looking for two things: taste and texture. Texture is the “feeling” in the mouth when the product is eaten. It is usually assessed by measuring the product’s viscosity, defined as the resistance of a fluid that is being deformed by either shear or tensile stress, but usually thought of as its “thickness.” Companies are looking for consistency above all else. Quality control means ensuring consistent product texture. A successful process will generate a product that is always the same.
