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Can You Trust Your Viscosity Results? Reducing Variability in Food Viscosity Testing

In food manufacturing, consistent texture and quality are essential to protect your brand, reduce waste, and keep production on spec. Viscosity is a key indicator for products such as sauces, dressings, dairy, chocolate coatings, fillings, and other semi-solid foods.

This webinar shows how practical viscosity testing supports reliable quality control. We will cover key rheological parameters such as yield point determination, and share best practices for accurate, consistent measurements. Learn how proper sample handling, temperature control, proper spindle and speed selection, and standardized procedures reduce variability between operators and labs and improve repeatability of measurements.

We will also address the challenges of testing non-flowing or highly structured samples and present solutions for achieving automated and repeatable measurements. Whether in the lab or on the production floor, discover how ViscoQC turns texture and flow behavior into clear, actionable quality data.

Key takeaways:

  • Learn best practices for sample handling, correct test setup configuration including proper spindle and speed selection and temperature control
  • Understand how viscosity and yield stress relate to food texture and consistency 
  • Discover approaches for testing non-flowing or highly structured food samples 
  • See how automated and standardized workflows improve repeatability and reliability
     
Dr. Viktor Christopoulos (Language: English)
Viktor Christopoulos

Viktor Christopoulos obtained his PhD in Chemistry from the Technical University of Graz, with a focus on inorganic chemistry. He joined Anton Paar in June 2021 and currently works as a global product manager for viscometers.