The use of this instrument is based on the theory that the length of flow is proportional to consistency. A centimeter scale is etched on the floor of the channel. The Bostwick consistometer consists of a channel (2x12") with sides which are 2” high. This is used for measuring the consistency of tomato ketchup and sauce. Efflux-Tube Viscometer :It measures the time necessary for a quantity of fluid to pass through an orifice or capillary under standard pressure e.g.This can be used successfully in measuring the consistency of custards, pie fillings, tomato products, cream style com, mayonnaise, salad dressings and dairy products. Brookfield Synchrolectric Viscometer:This is based on measurement of resistance to rotation of a spindle immersed in the test material.The number of seconds required for the rotor to make 100 revolutions has been used to measure the consistency of some food samples. Stormer viscometer :It is used to measure the viscosity or consistency of certain food products and to give an index of the resistance of the sample to flow.
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