ENDRESS + Hauser has released the latest model Promass Coriolis flowmeter, offering viscosity measurement as an optional output. This is made possible by the straight single-tube design of the Promass 83I, which also provides the regular Coriolis flowmeter outputs of massflow, density and temperature.
The Promass is manufactured to comply with the highest hygienic standards of 3A, EHEDG and FDA, ideally suited for food and beverage applications. The integrated software package allows users to derive measurements of oBrix, fat content, suspended solids, Baume and percentage of alcohol.
The torque mode balance principle allows the create of the Coriolis effect and this allows the Promass to measure oscillation damping due to the friction (shear forces) between the measuring tube wall and the liquid. This has a direct relationship to the viscosity of the liquid.
The advantage of measuring viscosity directly in the process is that it is a true reflection of the process conditions and avoids the delay of taking samples to the lab. Typical applications are viscosity measurement of tomato sauce, glucose, chocolate and sugar syrup.