Food | Rotational Viscosity Testing of Fruit Puree and Vegetable Sauces with ViscoQC

Fruit puree and vegetable sauces require a certain consistency and mouthfeel in order to achieve consumer acceptance. This report shows how simple viscosity tests can be performed for quality control in the food industry to reach perfect characteristics of the products.

Viscosity measurements of food samples often build an important basis for the evaluation of the material’s quality. In the food industry, it is common practice to adapt the food to the customer’s wishes. For fruit puree, this can mean to achieve a smooth flow behavior and natural mouth feel to optimize the 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 viscosity tests.

Moreover, the degree of maturity of fruit and vegetables, the temperature of processing, the content of solids and particle size influence the viscosity of the product. Hence, unexpected changes in the process steps of e. g. cooking and mashing can be detected by monitoring the product’s viscosity. Thickening agents like starch or pectin are used to increase the viscosity of the products.

For this report some representative samples from the very broad range of fruit puree and vegetable sauces were tested with the rotational viscometer ViscoQC 100/300. It is a commonly-used and budget-friendly instrument for quality control of such sample types.

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