Food, Beverage - Viscosity Testing of Fruit and Vegetable Juices and Purees
The rheological characterisation of food and beverages with the Rotational Rheometer RheolabQC gives essential information about their processing properties and also on the customer’s opinion of the end product.
The RheolabQC is often used in quality control as well as in research and development of food and beverage products
Generally speaking, it is common in the food industry, to adapt the food to the customer‘s wishes. For fruit and vegetable drinks and purees this can mean to achieve a “smooth flow behavior“ and “natural mouth feel“ allowing an optimized taste. More complex characteristics like how easily the product can be swallowed, for example by younger children, can be adapted as well with the help of rotational rheological tests.The most common test for viscosity testing is performed at a constant temperature with increasing shear rate on the sample. With this test the sample‘s viscosity under different shear rates can be determined. At low shear rates the sample‘s viscosity in rest is measured (e.g. when stored in the bottle), at high shear rates the sample‘s viscosity in movement (e.g. when swallowing or shaking the sample) is tested.The RheolabQC can be used for a broad range of food and beverage samples, from low viscous water-like fluids to thicker creams and pastes.
The Anton Paar Rotational Rheometer RheolabQC
Anton Paar’s RheolabQC is a very robust and reliable rotational rheometer that is often used for viscosity testing in the food and beverage industry.
- Routine quality control checks can be performed by quick single point measurements. RheolabQC can be operated in stand-alone mode, making an at-line application attractive.
- The modern and sophisticated rheometer software RheoCompass™ is available for operating the instrument from a computer.
- Valuable information about the product’s rheological behavior and processability is gained through the determination of flow curves, yield point tests and the temperature-dependent flow behavior.
- Ease of use is guaranteed due to Toolmaster™ (automatic measuring system recognition), QuickConnect coupling (fast and easy mounting of the measuring system), and the Peltier temperature device (fast heating (8K/min) and cooling rates (4 K/min)). Disposable aluminum cups minimize cleaning efforts and maximize the sample throughput.
Good to know
The comparison of the two juices pear nectar and red fruits at 20 °C shows the broad viscosity range of fruit juices.
The red fruit juice shows a Newtonian flow behavior with a low viscosity. This means it behaves water-like and the sample‘s viscosity is independent on the force applied to it. The pear nectar has a shear thinning behavior with a higher viscosity - also during swallowing.
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Other relevant instruments
Anton Paar rheometers from the MCR series are also often used for viscosity testing in the food and beverage industry.