METHOD FOR DETERMINATION OF THIXOTROPIC FOODSTUFFS VISCOSITY

摘要

A method for determination of viscosity of thixotropic foodstuffs includes the determination of a time of test sample flow through a capillary viscosimeter with given diameter, comparison of this time with the time of reference liquid flow. A viscosimeter with original design comprising two cylinders is used, and this makes it possible to minimize the effect of deposit on the value of viscosity of the product. Graph of change of flow velocity in time is plotted, with comparison to the graph of flow of reference liquid velocity change.