FST 606

INSTRUMENTAL ANALYSIS OF FOOD

PRACTICAL 2:
DETERMINATION OF VISCOSITY OF FOOD PRODUCTS
USING A VISCOMETER.

NAME : NAJWA BT AHMAD ABD RAOF

MATRIC NO : 2018654492
GROUP : AS2465A
DATE OF EXPERIMENT : 27th OCTOBER 2020
DATE OF SUBMISSION : 3th NOVEMBER 2020
PREPARED FOR : DR FADHILAH BT JAILANI
Practical 2: Determination of viscosity of food products using a viscometer.

INTRODUCTION

Viscosity is a property of liquids that is closely related to the resistance to flow. It is

also often referred as the thickness of a fluid. Viscosity will determine the energy required to
make a fluid flow (RheoSense, I. 2019). A fluid with a higher viscosity would pour slower and
seem thicker than a fluid with less viscosity. It is important to controlled and evaluate the
viscosity of a product to get its desire quality and texture as it is a major factor that were used
by the consumer to indicate food quality, Viscosity can be measured using various methods
and one of it is using viscometers that are available in the market.

Viscometer is a common used instrument to determine the viscosity of a fluid. The

higher the viscosity value of a fluid, the thicker it is (Bloomfield. V, A. & Dewan, R, K.2000).
Liquid up to semi-solid samples are suitable for viscosity testing with rotational viscometers.
For each torque model different spindles exist so that samples with different viscosities can
be measured. Usually interchangeable spindles in the form of disks and cylinders are used
(Sahi, S. 2018). The Viscometer is able to measure over a number of ranges since, for a given
spring deflection, the actual viscosity is proportional to the spindle speed and is related to the
spindle's size and shape. For a material of given viscosity, the resistance will be greater as
the spindle size and/or rotational speed increase (EJB, 2013).

OBJECTIVE

1. To determine the viscosity of food product using a viscometer based on different

speed and spindle.
2. To determine the application of viscometer.

MATERIAL AND APPARATUS

Brookfield Viscometer, beakers, sample such as Red Horse and Starjuice

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PROCEDURE

1. Effect of different speed selections on sample measurement.

a. Approximately 500 ml redhorse sample was poured into a 1 L beaker.
b. The viscometer Model used and fix spindle# to use for the sample was
recorded. Low viscosity (LV) Brookfield Viscometer was used.
c. The dial reading was took and the viscosity of the samples was calculated using
the formula below.
d. The step above was repeated by changing the speed to a different rpm and the
viscosity of the sample was measured.
e. The steps 1 until 4 was repeated for starjuice sample.

Viscosity (centipoise) = Dial reading X Factor

2. Effect of different spindle number on sample measurement.

a. Approximately 500 ml sample of redhorse was poured into a 1 L beaker.
b. The viscometer Model used was recorded and the suitable speed was selected
based on the observations from procedure (a).
c. The dial reading was taken and the viscosity of the samples was calculated.
d. The different spindle was changed and the viscosity was measured.
e. The steps 1 until 4 was repeated for starjuice sample.

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 RESULT

A. Effect of Different Speed (rpm) on Viscosity Measurement

Viscometer Model: LV

Spindle#:1

Speed (rpm)
Sample
6 (x10) 12 (x5) 30 (x2) 60 (x1)
Red 1 325.0 242.5 154.0 100.0
Horse 2 330.0 237.5 153.0 100.0
Viscosity Average ± Std Dev 327.5 ± 2.5 240.0 ± 2.5 153.5 ± 0.5 100.0 ± 0.0

Starjuice 1 710.0 452.5 200.0 100.0

Viscosity 2 720.0 455.0 200.0 100.0
Average ± Std Dev 715.0 ± 5.0 453.8 ± 1.3 200.0 ± 0.0 100.0 ± 0.0
Table 1.0: Effect of Different Speed (rpm) on Viscosity Measurement

B. Effect of Different Spindle# on Viscosity Measurement

Viscometer Model: LV

Speed (rpm) : 6

Spindle#
Sample
1 (x10) 2 (x50) 3 (x200) 4 (x1000)

Red Horse 1 325.0 325.0 200.0 200.0

Viscosity 2 330.0 325.0 400.0 200.0
Average ± Std Dev 327.5 ± 2.5 325.0 ± 0.0 300.0 ± 100.0 200.0 ± 0.0

Starjuice 1 710.0 775.0 900.0 1000.0

Viscosity 2 720.0 750.0 800.0 900.0
Average ± Std Dev 715.0 ± 5.0 762.5 ± 12.5 850.0 ± 50.0 950.0 ± 50.0
Table 1.1: Effect of Different Spindle# on Viscosity Measurement

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CALCULATION
1. Effect of speed on viscosity
Viscosity of sample using spindle 1
Viscosity (centipoise) = Dial reading × Factor

Table 2.0 Viscosity of RED HORSE

Speed
6.0 12.0 30.0 60.0
(rpm)
Viscosity 327.5 x10 240.0 x 5 153.5 x 2 100.0 x 1
(Cp) = 375 = 1200 = 307 = 100.0

Table 2.1 Viscosity of STAR JUICE

Speed 6.0 12.0 30.0 60.0

(rpm)
Viscosity 715.0 x 10 453.8 x 5 200.0 x 2 100.0 x 1
(Cp) = 7150 = 2269 = 400 = 100.0

Effect of different speed on viscosity measurement

1200

1000

800

600

400

200

0
6 (x10) 12 (x5) 30 (x2) 60 (x1)

Red Horse Viscosity Starjuice Viscosity

Figure 2.2: Graph of effect of different speed on viscosity measurement

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 2. Effect of spindle number on viscosity
Speed = 6 rpm
Table 3.0 Viscosity of RED HORSE

Spindle # 1 2 3 4
Viscosity 327.5 x 10 325.0 x 50 300.0 200 x
x 200 1000
(Cp) = 3275 = 16250
= 60000 = 200000

Table 3.1 Viscosity of STAR JUICE

Spindle # 1 2 3 4
Viscosity 715.0 x 10 762.5 x 50 850.0 x 950.0 x
200 1000
(Cp) = 7150 = 38125
= 170000 = 950000

Effect of different spindle number on viscosity

measurement
1000
900
800
700
600
500
400
300
200
100
0
1 (x10) 2 (x50) 3 (x200) 4 (x1000)

Red Horse Viscosity Starjuice Viscosity

Figure 3.2: Graph of effect of different spindle number on viscosity measurement

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DISCUSSION

Viscosity testing is one of the most important methods used to check the quality of
materials. Various industries rely on viscosity checks of their products to produce a product
with consistent texture. There are numerous instruments available to the food industry to
measure viscosity for quality control and thus ensure that products made are of consistent
quality. Bostwick consistometer is one of the simplest instrument that is used in the food
industry, which determines the consistency of a food by measuring the distance it flows under
its own weight. Typical food products measured include tomato ketchup, jams, etc. (Sahi, S.
2018). In this experiment, rotational viscometer which is LV Brookfield Viscometer was used
to measure the viscosity of food product.

The measurement of a product viscosity is based upon immersing a specifically

selected spindle within a sample of product. As the spindle rotates at a specific speed,
vigorously stirring to create a vortex, the torque required to rotate the spindle at a set speed
is measured and is based upon the amount of drag created from the spindle moving in the
liquid. Resistance to rotation is sensed by the instrument and the measured torque value is
mathematically converted into a viscosity value in scientific units called centipoise (cP) (Merry
Vessele, 2019). The lowest viscosity range can be covered by measuring with the biggest
spindle at maximum speed. The highest viscosity range can be covered by measuring with
the smallest spindle at the lowest speed.

From the result,in table 2.0, the viscosity of starjuice are 7150 cP, 38125 cP, 170000
cP, and 950000 cP for spindle #1, 2, 3 and 4, respectively. Meanwhile, in table 2.1, the
viscosity of redhorse are 3275 cP, 16250cP, 60000 cP, and 200000 cP for spindle #1,2,3 and
4 respectively. This results shows that starjuice has higher viscosity the redhorse and it is
indicated that starjuice is more concentrated than starjuice. This is due to the increasing of
spindle size and rotational speed of starjuice which then lead to greater resistence. The result
can be seen as shown in figure 3.2. According to literature review, the viscosity of standard
fluid is 12,257 cP. Its accuracy is ± 1% of 12,257 or ± 122.57 cP. Therefore, any viscosity
reading between 11,634.4 and 12,879.6 cP indicates that the viscometer is operating correctly.
Any reading outside these limits may indicate a viscometer problem (EJB, 2013).

Nevertheless, the value in the result obtained may be affected by some errors. There
are different problems, and most important of them include inconstant temperature during
viscosity measurements, phase changes and large particles in fluid. The temperature should
be tightly controlled during conducting the experiment because the viscosity of food can be
highly affected by temperature (Kassim. A. Abas,et al, 2010). The speed of the rotation and

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the amount of time the spindle is rotating are other considerations when performing viscometer
testing. Furthermore, during calibration, the spindle also must rotate at least five (5) times
before viscosity reading is taken.

For a better reproducibility, the same spindle and speed combination should be used
for multiple tests. If the viscosity of the sample is unknown, the viscosity is tested by taking
the smallest spindle first and replacing it in ascending order by the next larger spindle until a
valid measurement result is achieved. To obtain a valid measurement the torque value must
be between 10 % and 100 %. If the torque value is higher than 100 %, a smaller spindle has
to be used. If the torque value is lower than 10 %, a bigger spindle has to be used. The higher
the torque value the better the accuracy is, since the accuracy of the measuring system
depends on the full scale range (EJB, 2013)

CONCLUSION
In conclusion, the viscosity of the sample had been determined based on different
speed and spindle, and the application of viscometer was also determined. Starjuice has
higher viscosity than Redhorase therefore it is more concentrated than Redhorse. The lowest
viscosity range can be covered by measuring with the biggest spindle at maximum speed. The
highest viscosity range can be covered by measuring with the smallest spindle at the lowest
speed.

REFERENCES

Bloomfield, V, A. & Dewan, R, K. (2000), Viscosity of liquid mixtures. Journal of Physical

Chemistry. pp: 3113-3115.

RheoSense, I. (2019). What is Viscosity: Why is it important for fluids characterization?

Retrieved November 02, 2020, from https://www.rheosense.com/what-is-viscosity

K. A. Abbas, S. M. Abdulkarim, A. M. Saleh. (November 12, 2010). Suitability of Viscosity

Measurement Methods for Liquid Food Variety and Applicability in Food Industry. Food,
Agriculture & Environment. Vol 8 (3&4)100-107.2010

E.JB. (November 18, 2013). Brookfield Dial Viscometer Operating Instructions, pp:85-150

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Sahi, S. (2018, June 19). Viscosity measurements in food products and manufacturing - New
Food. Retrieved November 02, 2020, from
https://www.newfoodmagazine.com/article/15042/viscosity-measurements-food-
products/

Vessele, M. (2019, June 28). Viscosity Testing's Role in Maintaining High-Quality Food
Production. Retrieved November 02, 2020, from https://www.coleparmer.com/tech-
article/viscosity-in-food-manufacturing