Study of Newtonian and Non-Newtonian Fluids with a Focus on Ketchup as a Non-Newtonian Fluid and Its Applications
Amit Purushottam Kohapare
HOD Mathematics Dept.,
Swa. Laxmibai Arts, Science and Commerce women’s college, Allapalli
Email ID: amitkohapare88@gmail.com
Abstract
Fluids exhibit diverse behaviors under applied forces, classified broadly into Newtonian and Non-Newtonian fluids. Newtonian fluids have a constant viscosity regardless of applied stress, while Non-Newtonian fluids display viscosity variations based on stress conditions. This paper explores the fundamental differences between these fluid types, emphasizing the unique characteristics of Non-Newtonian fluids. Ketchup, a widely used food product, serves as a primary example of a shear-thinning Non-Newtonian fluid. This study delves into its rheological properties, flow behavior, and industrial applications, highlighting its relevance in food processing, packaging, and material science.
Keywords: Newtonian fluids, Non-Newtonian fluids, Ketchup, Shear thinning, Rheology, Applications
DOI link – https://doi.org/10.69758/GIMRJ/2505I5VXIIIP0033
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