VISCOSITY MEASUREMENT IN FOOD PROCESSING

SUMMARY

Food processing consists of mixing, cooking, dispensing or forming some combination of liquid and solid ingredients. At many points in the process it is crucial to know the viscosity of the product. Knowing the viscosity of the product is beneficial in that viscosity indicates consistency, pour-ability, concentration, and firmness to define product quality. Direct viscosity control in process provides consistent, on specification product, therefore reducing scrap and rework. The time it takes to get the process from the raw material phase to finished product is also greatly reduced by eliminating the need to wait for laboratory results.

INSTALLATION

The VISCOLINER® transducer is mounted directly into a process pipeline or tank using a sanitary fitting. An RTD, integral with the viscosity sensor, measures temperature in real time. For pipeline installations, sensor mounting on flow through cells with Teflon lined flexible hoses dampens any mechanical shock and vibration associated with thin-walled, small diameter tubing. The VISCOLINER® transmitter is typically located in a control room up to 1000’ from the transducer or can be supplied with a NEMA 4X enclosure for installation in the production area.

OPERATION

The VISCOLINER® continuously monitors the viscosity of a product during processing. The electronic control console enables the controlling of critical process operations such as ingredient addition, heating, cooling, mixing, line speed, etc. The VISCOLINER® transducer mounts easily and can be cleaned-in-place (CIP). Check instrument calibration once a year.

EXAMPLE

The VISCOLINER® was installed after a homogenizer in a ketchup making process. The ketchup was made to a standard recipe, and then solids (paste) were added over time until the circulating pumps became stressed. During the thickening process, samples were pulled from the line at short time intervals. The samples were then brought to the lab to be run on the Bostwick consistometer. The process was then reversed by adding water to the thickened product. Samples were also taken as the product was thinned. The results of the laboratory samples showed a consistent, inverse relationship between in process viscosity and laboratory consistency measurement.

TYPICAL OPERATING CONDITIONS

Temperature: 32°F to 212°F

Pressure: Atm to 150 psig

Viscosity: 1 to 10,000 cP x g/cm3

VISCOLINER® SPECIFICATION

Temperature: -40°F to 850°F

Pressure: Vacuum to 5000 psig

Viscosity: 0.1 to 1,000,000 cP

Materials of Construction: 316SS

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