Optimizing food operations
Food materials in industrial processes often exhibit complex flow properties. Understanding the rheological properties and behavior of food materials under operating conditions is fundamental to ensuring efficient operation and quality food products. This includes food product emulsification, filling, coating, shaping, pumping and bottling processes. Rheometers can determine key properties such as steady shear viscosity, yield stress, viscoelasticity, morphology, droplet size distribution and stringiness.
For quality control, the Thermo Scientific HAAKE Viscotester iQ Rheometer is the ideal partner. Whether it’s a quick single point measurement for batch release or a more comprehensive rheological analysis of the final product, the compact and easy-to-operate Viscotester iQ Rheometer will do the job.
Advance your QA/QC measurements to the next level with Thermo Scientific HAAKE MARS iQ Rotational Rheometer. Measure the viscoelastic properties of foodstuffs like apple sauce and peanut butter to assess texture, mouthfeel, spreadability and more. This modular rheometer offers a range of accessories to help evaluate and verify liquid and semi-solid food formulations throughout the product life-cycle (from production to storage to consumption).
Read the application note Rheological and Textural Properties of Various Food Formulations Analyzed with a Modular Rheometer Setup.
Thermo Scientific HAAKE MARS Rheometers are designed to measure the broadest range of sample types from low viscous, water-like juices to highly viscoelastic cookie dough, to stiff, paste-like cream cheese or peanut butter. This robust R&D rheometer can obtain all relevant rheological parameters across a wide temperature variance and, if needed, also a wide pressure range.
Video spotlight: Calibrations in HAAKE RheoWin Software
Guide to Skilled Food Rheology & Extrusion
Understand what to measure in your food development and processing workflows, and which tools are best to measure it. This collection of scientific notes and articles covers enhancing food properties via rheological measurements and developing foods via extrusion.