Q24: For liquid foods, viscosity is inversely related to their - Food Process Engineering & Plant Design - ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper | Agrigyan

Transport phenomena and heat transfer principles:

• In heat exchangers (e.g., plate or scraped surface), convective heat transfer coefficient ($h$) is inversely proportional to fluid viscosity ($\mu$): $h \propto \mu^{-0.47}$ (Dittus-Boelter / Sieder-Tate correlation).
• As liquid food viscosity increases, the fluid moves more sluggishly (laminar regime, thicker boundary layer), dramatically diminishing turbulence and heat transfer efficiency.
• Total soluble solids and concentration are directly (positively) correlated with viscosity.