China Dairy ›› 2023, Vol. 0 ›› Issue (8): 105-109.doi: 10.12377/1671-4393.23.08.19

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A Comparative Study of Rheometer and Viscometer for Viscosity Determination in Fermented Milk Products

LI Na1, SONG Ge1, WANG Xiuyan1, LI Huijuan1,*, LU Gang2, ZHANG Shuli1, WANG Haibin1, ZHANG Dexi1   

  1. 1Mengniu Dairy(Shenyang) Co.,Ltd.,Shenyang Liaoning 110122;
    2Inner Mongolia Mengniu Dairy(Group) Co.,Ltd.,Hohhot Inner Mongolia 011517
  • Online:2023-08-25 Published:2023-08-31

Abstract: [Objective]The viscosity of fermented milk is measured and analyzed by two different instruments,viscometer and rheometer,and the influence of the same conditions and factors is explored. The accuracy,convenience and applicability of the two instruments are measured. [Method]Use viscometer equipment instructions and rheometer equipment instructions to detect the viscosity of different types of fermented milk samples.[Result]The relative standard deviation of samples measured by rheometer and viscometer was different. The deviation of Sample Group 1 was -3.08%,the deviation of Sample Group 2 was +1.02%,and the deviation of Sample Group 3 was -4.82%.Sample Group 4 high viscosity samples beyond the measurement range of viscometer cannot be compared.[Conclusion] For the viscosity measurement of low-fat and low-protein products,viscometer can be preferentially selected .For the viscosity measurement of high-viscosity products,the measuring range of rheometer is larger,and the temperature control system can be accurate to 0.01 ℃.

Key words: viscometer, rheometer, fermented milk, viscosity, comparison

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