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Flow and texture equipment demonstrations

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article image Inline torsional viscometer.

RHEOLOGY Solutions will display a number of HAAKE rotational viscometers, a Shimadzu texture analyser and a Marimex inline viscometer during Food Pro. These products are of interest to QA/QC, R&D and production areas within food processing, ingredient suppliers, and laboratory staff.

HAAKE viscometers from Thermo Electron offer fast batch analysis of viscosity for incoming goods. They measure samples such as oils, pastes and creams etc. Information such as flow curves, yield points, time curves and temperature curves are available from these viscometers and provide important pointers for food performance and are critical factors for product quality.

The HAAKE Viscotester 1 plus is a rotational viscometer with one button operation for quick viscosity tests. The HAAKE Viscotester 6/7 plus instrument is a classic rotational viscometer for the fast determination of viscosity as defined in ISO 2555 and many ASTM standards.

The Shimadzu texture analyser is used to evaluate product quality. Tests such as hardness alterations and strength evaluation are important for product packaging materials. Mouth feel, including a product's texture characteristics are available from the texture analyser. This offers a quantifiable measure of finished product quality.

The Marimex inline torsional viscometer measures single point viscosity of a liquid continually and precisely inline. During Food Pro, Rheology Solutions will run a live demonstration of the viscometer using a transparent pipe. The demonstration will provide a live read out of viscosity and temperature on the digital display.

The system can be fed to the PLC within the production process and by monitoring viscosity and temperature inline any out of specification product is identified and the process can then be adjusted accordingly.

This system can be used within pumping, mixing and storage stages, for raw materials and finished products, to consistently measure and report on viscosity and temperature changes.

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