Food and Drink
The Kinexus Prime is an essential analytical tool for the food and drinks industry, whether determining the texture (mouth feel) of chocolate, the yield stress of a sauce, the stability of a smoothie, the TackinessTackiness describes the interaction between 2 layers of identical (autohesion) or different (cohesion) materials in terms of surface stickiness.tackiness of a jam or the snap on a biscuit. The versatility of the instrument means that a wide variety of measurements can be conducted on all types of foods and drinks, including: solids, pastes, gums, gels and liquids.
Which Rheometer suits your needs?
Rotational and Capillary Rheometers
From the entry level Kinexus Prime lab+ to the most sensitive Kinexus Prime ultra+, we offer a range of rotational rheometers to meet your needs, suited to sample type and measurement requirements. Some examples of our extensive range of optional extras include the ability to visualize flow with the rheo-microscope or analyze product texture with the texture analysis accessory.
A high-pressure capillary rheometer can replicate the higher shear rates of your processing or application conditions. The portfolio includes the bench-top Rosand RH2000 and the more powerful RH7 and RH10 models. With options of fluids piston tips and small diameter dies for low viscosity materials to achieve high shear rates.
Which Rheometer suits your needs?
Rotational and Capillary Rheometers
From the entry level Kinexus Prime lab+ to the most sensitive Kinexus Prime ultra+, we have a range of rotational rheometers to meet your needs, suited to sample type and measurement requirements. Some examples of our extensive range of optional extras include the ability to visualize samples under flow with a rheo-microscope or prevention of sample drying with solvent trap covers.
A high-pressure capillary rheometer can replicate the higher shear rates of your food and drink processing conditions or spraying applications. The portfolio includes the bench-top Rosand RH2000 and the more powerful RH7 and RH10 models.
Application Literature
- Time to Spec Up? Top Five Reasons to Replace a Viscometer with a Rheometer
- Processing Non-Newtonian Products: Determining the Pressure Drop for a Power Law Fluid Along a Straight Ciruclar Pipe
- Determination of Pressure-Sensitive Tack and Adhesion Using Axial Measurements on a Rotational Rheometer – Blu-Tack
- Evaluating Product Spreading Characteristics on a Rotational Rheometer Using the Power Law Model
- Quantifying Viscosity Recovery Following Extrusion or Spraying Using Thixotropy Assessment on a Rotational Rheometer
- Evaluating Product Texture Using Oscillatory Testing on a Rotational Rheometer
- Monitoring Structure Rebuild (Thixotropy) Following Extrusion from a Bottle, Tube or Spray Head
- Characterizing Gel Properties Using Oscillation Testing on a Rotational Rheometer