Yield stress of jam, chocolate spread and peanut butter measured with Thermo Scientific HAAKE Viscotester iQ and vane rotors
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Posted: 1 April 2014 | Thermo Fisher Scientific | No comments yet
A standard task in the Quality Control (QC) of typical food spreads – like jam, chocolate spread or peanut butter – is the determination of the yield stress in a container.
For this purpose a vane rotor needs to be moved into the intact product structure in a perfectly vertical movement. Efficient and high-throughput QC measurements require a rheometer with an easy-to-operate lift function and a quickly adaptable universal container holder for different container designs as well as software routines for automated measurement, evaluation and QC documentation.
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