Brabender ViscoQuick - New Applications beyond Starch

The rheological characterization of starch-based products has been the main application field of Brabender devices. Among the viscometers Brabender offers, the ViscoQuick is the latest addition to the product portfolio to test starch-based products under different temperature and shear conditions. Information about the rheological properties of different foods and food ingredients is not only important for the processing steps (i.e., flowability, mixability or pumpability) but also for being able to screen different materials for the desired application.

Using the rheological data provided during the non-isothermal test, relevant information about structural processes such as cold- and heat-set gelation as well as gelatinization can be gained. If the test is done using constant temperatures but varying the rotational speed, further information about the rheological behavior of the system can be gained. Furthermore, a characteristic value can be obtained, which can be related to the yield torque if the rotational speed is ramped at a constant temperature.
In this study, we present three different case studies, in which the Brabender ViscoQuick was successfully applied to measure properties for quality control and product development. The ViscoQuick is a rotational viscometer which is able to continuously record the apparent viscosity by measuring the torque of a suspension under controlled conditions of temperature and mixing speed. The measuring principle and the standard starch method was previously described in detail by Ito et al. (2019).

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