Apricot nectar is consumed as a beverage.
* While a particular model/version may be used as an example in this method, any current or past model/version from the same series may also be used. Please consult a sales associate to discuss the most current instrumentation and software available.
The Enhanced UL Adapter may be used with various Brookfield Viscometers or Rheometers. In our example, we used a Brookfield LVDV-III+, with Rheocalc v3.1 software for automated instrument control and data acquisition. The product, as instructed on its container, was shaken well prior to testing. Test temperatures of 4°C and 25°C were maintained by direct immersion of the Enhanced UL Adapter sample chamber into a TC-502P Programmable Refrigerated Bath. Representative data from the analyses are shown in Figure 1:
Figure 1: Apricot Nectar at 4°C and 25°C.
The Figure 1 graph shows, at both test temperatures, viscosity decreasing as speed is increased. This type of flow behavior is sometimes referred to as "shear-thinning" or "pseudoplastic". The graph also shows that the apricot nectar viscosity is higher at 4°C, than at 25°C. Increasing temperature typically decreases the viscosity of a given substance.