Viscosity and Rheological Testing
Thermo Scientific* Viscometers and Rheometers analyze and measure viscosity, elasticity, processability and temperature-related mechanical changes of food (liquids, solids) and cover needs in R&D as well as quality control.
Our Thermo Scientific viscometers and rheometers help investigating fat crystallisation or melting behaviour based on the simultaneous determination of rheological properties and microscopic structure. Assessment of mouthfeel is done based on tribological tests or extended normal force capabilities of our rheometers guarantee reliable texture analysis testing. Interfacial rheometry helps to evaluate foam stability of dairy products. Cooking processes and homogenisation under pressure can be simulated to support our customers to optimize production processes as well as product quality.
We work closely with our customers to provide the most user-friendly software for our rheological instruments. The software is customized to offer convenient operation with default settings for beginners and full access to all relevant measuring parameters for advanced rheologists with pre-defined elements for automated job routines including quality control criteria or standard tests, e.g. IOCCC for chocolate.
We offer a complete viscometer and rheometer portfolio that is supporting the food and beverage industry:
- Falling ball viscometer acc. to Höppler
- Small, battery-operated handheld viscometer and intuitive one-button operation for batch control in production such as in dressings or sauces
- Viscotester – the standard in quality control (Brookfield type)
- Modular rheometer platforms with application-specific auxiliaries
- Capillary break-up rheometer for extensional rheology
