Abstract: A method and device for determining fluidity of fluid in a pack that is moving without breaking and opening the pack by locating at least two measurement points on the surface of the pack filled with the fluid, measuring the surface temperatures of the measurement points by non-contact type temperature sensors, and managing the measured values using an arithmetic control unit.

Abstract: A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus includes a system in which a raw material tank, heating apparatus, a holding pipe, first emulsifying dispersion apparatus, cooling apparatus and second emulsifying dispersion apparatus are arranged in that order, and coagulant supply apparatus connected between the heating apparatus and the holding pipe, and the process includes adding the coagulant to the soy milk, holding the temperature thereof at 40 to 90° C. to form a coagulated product, pre-crushing the product by the first emulsifying dispersion apparatus, followed by cooling to 10 to 35° C., and crushing the product by the second emulsifying dispersion apparatus into particles having the average particle diameter of 2 to 15 &mgr;m and 90% particles diameter of not more than 35 &mgr;m.