32 Food & Beverage Analysis Example 3: Fruit puree and vegetable sauce
Figure 7: Flow curve and yield stress analysis of dark chocolate according to Casson using a rotational viscometer with built-in analysis software.
Table 3: Temperature-dependent test of milk chocolate from 50°C down to 30°C using a rotational viscometer (R-model) with concentric cylinder measuring system
Speed
rpm 7.75 7.75 7.75 7.75 7.75
Dynamic Viscosity
mPa·s 4805 5384 6214 7309 8734
Torque %
30.7 34.4 39.7 46.7 55.8
Runtime
hh:mm:ss 00:00:30 00:00:30 00:00:30 00:00:30 00:00:30
Temperature °C
50.0 45.0 40.0 35.0 30.0
Fruit puree and vegetable sauces are typical examples where the right mouthfeel is critical. The end product depends on the quality of the basic ingredients, which may frequently vary depending on their maturity or water content. By modifying the cooking process and by adding thickening agents such as pectin or starch the viscosity can be adapted. The puree and sauce under test do not fl ow easily, so a cylindrical measuring bob would - after a full revolution - create an air channel in the sample. The use of a motorised stand with T-bar spindles eliminates this channelling problem. While the spindle rotates, the viscometer automatically travels downwards through the sample resulting in a helical movement. This ensures that the spindle constantly is in touch with fresh sample. T-bar spindles are used in vessels of approximately 500 mL without defi ned geometry for shear rate calculation. Consequently, the reported viscosity values are relative.
Figure 9: Live graph and statistical analysis of tomato sauce with rotational viscometer ViscoQC 300 and Heli-Plus with T-bar spindle.
The measurement was started approximately half a centimetre above the sample where the viscosity is zero. The increase in viscosity depicts the transient phase when the spindle is immersed into the sample. The plateau is where the measurement values have become stable and the viscosity can be averaged.
References 1. Mezger, T. 2011. The Rheology Handbook. Hanover: Vincentz Network, 21, 22.
2. Jeong, S., and Lee, J. 2021. ‘Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies’. Current Opinion in Food Science, 42: 248–256.
3. Palmer, J. B., Drennan, J. C., and Baba, M. 2000. ‘Evaluation and Treatment of Swallowing Impairments’. American Family Physician, 61(8): 2453–2462.
4. Mezger, T. 2011. The Rheology Handbook. Hanover: Vincentz Network, 23.
Figure 8: Rotational viscometer ViscoQC 300 with motorised drive and T-bar spindle for measuring non-fl owing substances.
5. ISO (International Organization for Standardization). 1994. Plastics – Polymers/Resins in the Liquid State or as Emulsions or Dispersions – Determination of Viscosity Using a Rotational Viscometer with Defi ned Shear Rate. ISO: 3219:1994-10. Paris: ISO.
6. Mezger, T. 2011. The Rheology Handbook. Hanover: Vincentz Network, 35.
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