TITTLE: Measurement of Viscosity in Foods By Means of Brookfield

Viscometer
DATE OF EXPERIMENTS: 13.08.2013
INTRODUCTION
According to Murano (2000), Viscosity can be defined as a friction
within a liquid that prevent it from flowing freely. On the other hand,
Viscosity is a principal parameter when any flow measurements of fluids,
such as liquids, semi-solids, gases and even solids are made. In addition,
liquid has ability to flow because the molecules can slide around each other.
Hence, the resistance to such flow is also as called viscosity. Besides that,
viscosity measurement is important in product quality and efficiency. The
people who need to conduct viscosity measurements are usually people that
are involved with flow characterization, in research or development, quality
control or fluid transfer and others.
On the other hand, viscosity in a material can be divided into
Newtonian liquid and Non Newtonian liquid.

Newtonian sample are

homogenous mixtures that has no change in viscosity as the rate of shear is

increased. For example, fruit juices, water, milk, honey, vegetables oil and
carbonated beverages. In addition, the size of dispersed molecule can
influence viscosity behavior that response to the shear. A Newtonian fluid is
also one of the liquid that the viscosity is depending on shear rate. The ratio
of shear rate to shear stress of Newtonian fluid is constant as it represent as
ideal fluid which are the viscosity and flow characteristic are really
predicable.

Graph A shows that the relationship between shear stress ( ) and shear rate ( ) is a

straight line
Graph B shows that the fluid's viscosity remains constant as the shear rate is varied.

In addition, Non Newtonian samples are heterogeneous mixtures that

exhibit no change in viscosity as the rate of shear is increased. For example
to Non Newtonian liquid are concentrate orange juice and tomato paste. As
shear rate is varied, the shear stress doesn't vary in the same proportion.
The viscosity of such fluids will therefore change as the shear rate is
varied. This is important in order to determine whether the samples should
be process in high or low shear rate. The viscosity of the food is also
categorized towards some characteristic including shear thickening and
shear thinning. There are several types of non-Newtonian flow behavior,
characterized by the way a fluid's viscosity changes in response to variations
in shear rate such as Non-Newtonian plastic, pseudoplastic, dilatant and
thixotropy.
One of the categories of Non-Newtonian flow behavior is NonNewtonian pseudoplastic. It is also known as shear thinning fluids. This is
because; as the viscosity of fluid decreases or become thinner hence the
shear rates will increases. In viscosity measurement, the faster the rotation
will become, the more the structure is destroyed and the less the structure of
molecules slide in together thus the lower the viscosity will be. For example,
apple sauce, orange juice concentrates and guar or xanthan gum product.
On the other hand, Non-Newtonian plastic are the flow behavior where a
yield point must be achieved to cause product flow, at which the point of

pseudoplastic, the behavior was observed. The common examples of this

flow behavior are mayonnaise and margarine.
In contrast, Non-Newtonian dilatant is also one of the flow behaviors of
Non-Newtonian liquid. It is also known as shear thickening fluid. This is
because as the fluid increases, the shear rate was also increased. For
example, corn starch suspension and chocolate syrups. It is also completely
different from pseudoplasticity as dilatancy is frequently observed in fluids
containing high levels of deflocculated solids. Besides that, some fluids will
display a change in viscosity with time under conditions of constant shear
rate. There are two categories to consider which are thixotropy and reopexy.
Thixotropic fluid undergoes a decrease in viscosity with time, while reopexy
is subjected to constant shearing while the fluid's viscosity increases with
time as it is sheared at a constant rate.

On the other hand, strain is a result of stress which may take the form
of deformation in the case of solid material. Meanwhile, shear refers to the
relative motion of one surface with respect to other surfaces in parallel to it
where the zone of shearing action of any substances located between the
moving surfaces (Murano, 2000). As the viscosity is the measure of the
internal friction of a fluid, the greater the friction, the greater the amount of
force required to cause this movement, which is called shear. Shearing
occurs whenever the fluid is physically moved or distributed, as in pouring,
spreading, spraying and mixing. In relationship of stress (shear) and strain,
solids will respond to the stress by exhibiting strain, deformation and
rupture. It is also depending in type of food where it is elastic or not.

OBJECTIVE: To determine the viscosity in foods by means of Brookfield

Viscometer.

PROCEDURE

The spindle was attached to lower the shaft. The shaft was lifted slightly,
holded firmly with one hand while screwed the spindle on the other

The spindle was inserted and centred in the test material until the fluid's
level is at the immersion groove in the spindle shaft
The motor was turned on to make the viscousity measurement which
energizes the Viscometer drive motor. The time was allowed for the
indicated reading to stabilize.
The viscousity measurement was directly read form the
display panel.

The viscometer motor was switched off , the spindle and the
sample was changed.

The spindle was removed before cleaning

The reading was recorded

Effect of Rotational Speed and Spindle Size on Viscosity

a) Effect of rotational speed on viscosity and comparison of viscosities

between two samples.
I.

The viscometer reading at speeds 1, 2.5, 5, 10, 20, 50 and 100 rpm, for
both samples was obtained by using either spindle number 3 or number 2.
The viscosity versus speed for both samples was plotted.
The viscosity of two samples was compared by using spindle number 3

II.

with different speeds.

b) Effect of spindle size (e.g.: spindle number) on viscosity.

I.
II.
III.

The effect of different size of spindle on the viscousity of the sample was
determined.
The spindle 2, 3, 4, 5, 6 and 7 were used
The graph of viscosity versus spindle number for samples was plotted.

RESULTS
V1-R (Yogurt Drink)
Rotational Speed (rpm)
200

Spindle Number

Viscousity Reading

R2

(mPa-s)
19.5

Spindle Number

Viscousity Reading

L2

(mPa-s)
17

V1- L (Orange Juice)

Rotational Speed (rpm)
200

DISCUSSIONS

From the experiment, we need to determine the viscosity of food

samples which are yogurt drink and orange juices. Different rotational speed
and spindle such as L1, L2 and L3 are used. Different speed and spindle give
different measurement as the shear rate increased. The type of spindle can
be identified in the top of the spindle where the name of spindle is written on
it. The spindle was also tilt when measuring the sample in order to avoid any
gas bubbles in the samples where gas bubbles can affect the measurement
of the viscosity. The measurement for both samples was measured by
immersed the spindle until the immersion groove in spindle shaft was sink.
The reading was taken after the instrument already stable.
Through the results, for V1-R which is yogurt drink the spindle number
R2 was used and the reading was read at 200 rpm speed which results in
19.5 mPa-s. Meanwhile, for V1-L which is orange juices, the spindle that are
used are L2 and the speed was 200 rpm. Hence, the viscosity reading results
is 17 mPa-s. On the other hand, L indicated the low viscosity while R for
medium viscosity. From the result, the viscosity of yogurt drinks is slightly
higher than orange juices as the yogurt drink are more viscous than orange
juices. In addition, the speed that is used was the highest since others speed
cant measure the viscosity of the liquid. In contrast, the shear rate was
increased as the Brookfield Viscometer has specific rate of spindle speed and
readings and hence the reading of these samples can be detected. The
viscosity reading was also obtained because of high concentration of fluid
that is used.
Through the experiments, there are some source of error that we did that
may affect the accuracy of the results such as the spindle was not tilt
properly hence the reading of the viscosity was interrupted. The reading was
also need to be taken after the instrument has stabilized. In contrast, three
consecutive of samples reading need to be carried out to eliminate the errors
of the handlers besides make sure the instrument is calibrated properly and
the right techniques are used to determine the analysis.

STUDY QUESTIONS
1. Name two other products beside your samples that are low, medium and
high viscosity.
Two other products besides your samples that have low viscosity is water
and coffee while medium viscosities are oils and vegetable oils. Lastly, for
high viscosity are honey and corn syrup.
2. Name other types of equipment used to measure viscosity in foods.
Other type of equipment used to measure viscosity in foods is rheometer.

CONCLUSION
In conclusion, V1-R which is yogurt drinks in that used R2 spindle and 200
rpm of speed results in 19.5 mPa-s of viscosity measurement. Meanwhile, for
V1-L for orange juices with L2 spindle and 200 rpm of speed show the
viscosity readings of 17 mPa-s.

REFERENCES
(2005), Why Measure Viscosity?: Brookfield Engineering,

Retrieved from

http://www.brookfieldengineering.com/education/viscosity_whymeasure.asp
Murano, P.S. (2000) Understanding food science and technology, Belmont:
Wadsworth/Thomson Learning Inc.