Manual for the Design of Pipe Systems and Pumps - GEA ...

8.8 Viscosity table (guideline values)
Product Density Viscosity Temp °C Viscous
ρ η in CPs t behaviour type*
Reference Water 1 1 N
Bakery products Egg 0.5 60 10 N
Emulsifier 20 T
Melted butter 0.98 18 60 N
Yeast slurry (15%) 1 180 T
Lecithine 3,250 50 T
Batter 1 2,200 T
Frosting 1 10,000 T
Chemicals Glycerin 100% 1.26 624 30
Glycerin 100% 1.26 945 20
Glycerin 45% 1.11 5 20
Glycerin 80% 1.21 62 20
Glycerin 90% 1.23 163 25
Glycerin 95% 1.25 366 25
Caustic soda 20% 1.22 7 20
Caustic soda 40% 1.52 39 20
Caustic soda 50% 1.51 20 40
Caustic soda 50% 1.52 38 30
Nictric acid 10% 1.05 1 20
Food Apple pulp 10,020 20
Pear pulp 4,000 70 T
Honey 1.5 2,020 45
Mashed potatoes 1 20,000 T
Ketschup 1.11 560 60 T
Magarine emulsion 26 50
Mayonnaise 1 5,000 25 T
Nut core 9,500 20
Prune juice 1 60 50 T
Mustard 11,200 20
Fats & oils Peanut oil 0.92 42 40 N
Linseed oil 0.93 30 40 N
Corn oil 0.92 30 N
Olive oil 0.91 84 20
Vegetable oil 0.92 5 150 N
Lettuce oil 85 20
Lard 0.96 60 40 N
Soybean oil 0.95 36 40 N
Meat products Meat emulsion 1 22,000 5 T
Ground beef fat 0.9 11,000 15 T
Pork fat (slurry) 1 650 5 T
Animal fats 0.9 43 40 N
Pet food 1 11,000 5 T
*Viscous behaviour type
N = Newtonian
T = Thixotropic
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GEA Tuchenhagen