Food | Dynamic Viscosity of Ketchups and Tomato Sauces and its Conversion to Bostwick-Distance
This report shows how to determine dynamic viscosity of tomato sauces and ketchups and how their Bostwick-Distances can be predicted with the rotational viscometer ViscoQC 100/300-H.
Dynamic viscosity of liquid food products is an important quality parameter as it impacts a product’s pourability, texture and mouthfeel and greatly influences the consumers’ experience. This report describes a method how it can be determined for ketchups and tomato sauces. Additionally, it provides an alternative method to obtain the Bostwick-Distance, a parameter frequently used for quality control of liquid food products and determined with the Bostwick Consistometer according to Standard Test Method ASTM: F1080-93. (Standard Test Method for Determining the Consistency of Viscous Liquids Using a Consistometer. s.l. : ASTM International, 2019)
Test Procedure and Conditions
A 600 mL glass beaker was filled with 500 mL of homogenized sample and centered using the flexible cup holder. The sample temperature was recorded with a thermometer (Pt100). By using a speed scan, 4 rpm and 8 rpm were found to resemble the shear rates of the Bostwick-Consistometer for the respective sample groups. The dynamic viscosity was determined with ViscoQC 300-H.
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