Automated data acquisition may be performed with the any DVIII / DV3 series Rheometer or DVII+ / DV2T Viscometer, for example, with Rheocalc(T) software. This test may be considered somewhat more sophisticated than the standard Helipath procedure described in the other Application Sheet. The test is run at room temperature. Vane rheometry is relatively new, in QC applications. Spindle: V-73, immersed to the primary mark.The materials appear to be similar, with Regular “A” being somewhat more viscous or “thicker” in feel than Low-fat “L”. Mayonnaise Regular “A” data are in red, while Low-fat “L” data are in blue. Typical automated-test data, comparing two different products, the Regular “A” and Low-fat “L”, are shown below: However, automated data acquisition may be performed with the Brookfield RVDV-II+ Pro Viscometer and Rheocalc software, for example. The original test was established in the 1960’s by the Mayonnaise and Salad Dressing Institute in the USA and specified the Brookfield RVT Dial Reading Viscometer. Mayonnaise is used as a dressing, typically mixed with other foods in making salads and sandwiches, for example. Cone Plate Wells Brookfield Spindles Cups.DVNext Rheometer with Gel Timer Functionality.
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