Nectar (Apricot, Various Flavors)
Laboratory Viscometer Application Data Sheet
USE
Apricot nectar is consumed as a beverage.
Test Equipment:
- Instrument: Standard Viscometer or Rheometer
- Spring Torque Range: LV
- Spindle: YULA-15E
- Accessories: Enhanced UL Adapter (ULA-EY), TC-502P Programmable, Refrigerated Bath
- Speed, rpm: 10, 20 and 30 rpm at 4° C; 10, 20, 30, 40, 50, 60 and 70 RPM at 25° C
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.
