The term "pasty" evasively qualifies the state of materials and products with more or less "soft" textures and behaviors that are generally difficult to flow.

In terms of physical behaviors, “pasties” generally exhibit non-Newtonian properties (see our article Viscosity, Rheology and Confusion), a mechanical strength of the semi-solid type and properties at the interfaces, of the sticky or sliding type, more or less marked.

The mushy state, sensitive diet

Countless materials and formulations, in all industrial sectors, pass through a pasty state depending on concentration, thermal or mechanical conditions. Controlling the contributions of these different factors is crucial both in the formulation and in the sizing of the processes.

Depending on the specifics of the process or the application, certain behaviors and parameters control the “processability” or the “applicability”; these are the ones that need to be quantified in order to become predictive.

Food process for dosing cream

Accompanying your challenges related to pasty products

RHEONIS puts at your service its tailor-made approach, its unique expertise and methods and its experience of pasty products of all compositions and their implementation processes for your industrial challenges:

Quantify the physical behaviors and parameters representative of your context of interest

Determine the causes of problems, understand the influencing factors

Model behaviors 

Put at your service or internalize predictive instrumental and experimental methods

Accelerate your formulation developments or innovations

Would you like to discuss your issues directly with our specialists? Do not hesitate to leave us a message, we will respond within 48 hours maximum.

Last Updated on September 7, 2022 by Vincent Billot