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Brookfield AMETEK


Laboratory Viscometer Application Data Sheet


Salsa is a spicy sauce made of tomatoes, onions and chili peppers, eaten with tortilla chips or other Mexican food.

Test Equipment:

  • Spring Torque Range: Various, such as RV and HB
  • Spindle: Various vanes, such as V-73
    Immerse to the primary immersion mark
  • Speed, rpm: 1 rpm

* 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 test may be run at room temperature, or at refrigeration temperatures.

The choice of Spring Torque Range, spindle and speed may vary widely, depending upon the salsa. We used the Brookfield RVYR-1 and HBYR-1 with EZ-YieldTM v1.2 software, for automated instrument control and data acquisition. Representative data from the analyses are shown in Figure 1, below:

Figure 1: Store brand and brand name salsas at room temperature.

Figure 1 shows that the brand name product has a much higher yield stress than that of the store brand, at room temperature. The brand name salsa data are shown in blue, while the store brand data are in green. The slope of the brand name material stress-strain data is much higher than that of the store brand data. This corresponds to a much "firmer" material. Testing with an RVYR-1, the V-73 vane spindle at 1 rpm produced on-scale results with the store brand salsa. However, in order to get on-scale data, using the same spindle and speed, an HBYR-1 had to be used with the brand name salsa, in this case.