TÉCNICAS DE ANÁLISIS DE VISCOSIDAD EN CÁTSUP

Three techniques for the analysis of ketchup viscosity (Brookfield, consistometer Bostwick and Ford Cup viscometer) are compared. Fifteen production batches obtained from the Elpidio Aguilar factory, Havana, Cuba were sampled. Viscosity was determined in 2kg samples from each batch, using the three...

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Bibliographic Details
Published inInterciencia Vol. 41; no. 10; p. 709
Main Authors Alvis, Armando, Hernández, Elvis J, García-Mogollón, Carlos
Format Journal Article
LanguagePortuguese
Published Caracas Interciencia 01.10.2016
Subjects
Viscosity
Cuba
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Summary:Three techniques for the analysis of ketchup viscosity (Brookfield, consistometer Bostwick and Ford Cup viscometer) are compared. Fifteen production batches obtained from the Elpidio Aguilar factory, Havana, Cuba were sampled. Viscosity was determined in 2kg samples from each batch, using the three methods. Results showed that viscosity measurements using the 2.5rpm Brookfield viscometer at ambient temperature (26-27°C) are more reliable due to its precision and repetitiveness. The good correlation between consistometer and calculated viscosity predicts reliable values of apparent viscosity by Bostwick consistometer. The ketchup presents creep effort and the Herschel-Bulkley model is adequate to describe its flow behavior.
ISSN:0378-1844
2244-7776