FST 202

FOOD QUALITY CONTROL

TITLE : MEASUREMENT OF VISCOSITY IN

FOODS BY MEANS OF BROOKFIELD
VISCOMETER

NAME : NURFADHILAH BINTI JAAFAR

MEMBERS NAMES: SITI FATIMAH BT SHAIKH ABDUL

MUNAIM

RAFIDAH BT MUHAMAD SHAHRUN

WAFA ATIQAH BT AMAN MAAMOR

NUR SABRINA BT ROSLI

ID NUMBER : 2013698078

GROUP : AS 1165A2

SUBMITION DATE : 26TH AUGUST 2015

LECTURERS NAME : MADAM MARDIANA BT AHAMAD
ZABIDI

INTRODUCTION

Viscosity is known as a resistance of a liquid to flow or known as a measure of how

quickly a substance internally transfers a momentum. The resistance acts against the motion of
any solid objects through the fluid and also against the motion of the fluid against of the
stationary obstacles. The basic definition for Newtonian liquids is they have constant viscosity
with the different shear rate and does not change with time. The examples of Newtonian liquids
are water, oil, gasoline, alcohol and glycerine. Non-Newtonian liquid changes its viscosity or
flow behaviour under stress. The viscosity of Non-Newtonian liquid does not constant and it
changes depending on the stress or force applied to it. When the stress being applied to the
Non-Newtonian liquids they are not behave the same way as the liquid may become more solid
others are more fluid. The condition of the Non-Newtonian liquid differ based on the mount of
the stress applied, while others react as a result of the length of time that stress is applied.
Slurries, suspensions, colloids and gels are some of the examples of Non-Newtonian liquids.

Capillary tube is one of the first measurement tools used to measure viscosity. The
measurement of viscosity of the material is important for the manufacturer to maximize the
production efficiency and cost effectiveness. Nowadays, there are many instruments that have
been developed to measure the viscosity such as capillary viscometer, Zahn cup, falling sphere
viscometer, vibrational viscometer and rotational viscometer. Rotational viscometers can adapt
to the testing method required for measuring the viscosity of Newtonian and Non-Newtonian
fluids. This method is frequently used for quality control and production in laboratories.
Newtonian fluids such as milk and water react in a simple way to speed of flow and time.

The surface characteristics of materials that come into contact with other surfaces give
out the force of the friction. The force due to friction is generally independent of the contact area
between the two surfaces. This means that even if you have two heavy objects of the same
mass, where one is half as long and twice as high as the other one, they still experience the
same frictional force when you drag them over the ground. Shear stress is the force acting in
the plane of the fluid, and shear rate is the velocity gradient of the fluid between the plates. The
shear strain is simply a ratio of two lengths (displacement / gap) and so has no units. It is
important since it enables us to quote pre-defined deformations without having to specify sizes
of sample. The shear rate obtained from an applied shear stress will be dependent upon the
viscosity of the materials

OBJECTIVE

To measure the viscosity of different brands of yogurts and chilli sauces with different types of
spindle number and rotational speed.

RESULT

Table 6.1 : Spindle Number 2 or 3

Yogurt

Rotational speed Viscosity reading (mPa/s)

Marigold Liteyo Dutch lady
(rpm)
1 12020 15080 18840
2.5 6060 7580 7970
5 4510 3950 4740
10 2970 3160 2800
20 2200 2400 2020
50 1300 1520 1190
100 790 1060 780

Chilli sauce

Rotational speed Viscosity reading (mPa/s)

Econsave Kimball
(rpm)
1 0 29010
2.5 0 15210
5 0 8940
10 2830 3450
20 1710 1870
50 960 970
100 620 -

Table 6.2 : With any suitable speed

Yogurt

Rotational speed (rpm) Spindle Viscosity reading (mPa/s)

number
Dutch Liteyo Marigold Dutch lady Liteyo Marigold
lady

2 15231 22635 -
3 10800 15080 3510
1 1 10 4 0 0 0
5 - - -

Chilli Sauces

Rotational speed (rpm) Spindle number Viscosity reading (mPa/s)

Econsave Kimball Econsave Kimball
2 2873 3438
3 2970 5360
10 20 4 2960 5400
5 2980 5440
6 0 0
7 0 0

Graph 1.1 Viscosity against Rotational Speeds for Yogurt

 20000
18000
16000
14000
12000
10000
Vicosity reading (mPa/s) 8000 Marigold
6000 Liteyo
4000 Dutch lady
2000
0

Rotational speeds (rpm)

Graph 1.2 Viscosity against Rotational Speeds for Chilli Sauces

35000

30000

25000

20000

Viscosity reading (mPa/s) 15000

Econsave
10000 Kimball
5000

Rotational speed (rpm)

Graph 1.3 Viscosity against Spindle Number for Yogurt Samples

 25000

20000

15000

Viscosity reading (mPa/s) Dutch lady

10000
Liteyo
Marigold
5000

0
2 3 4 5

Spindle number

Graph 1.4 Viscosity against Spindle Number for Chilli Sauces Samples

6000

5000

4000

3000
Viscosity reading (mPa/s)
Econsave
2000 Kimball

1000

0
2 3 4 5 6 7

Spindle number

DISCUSSIONS
 Viscosity is the internal friction of a fluid, or its tendency to resist flow which is also
known as the resistance to pouring and changes in form. In this experiment, the viscosity of
different brands of yogurts and chilli sauces with different types of spindle number and rotational
speed is measured by Brookfield viscometer. The yogurt samples used are from Liteyo,
Marigold and Dutch Lady while for the chilli sauces are Kimball and Econsave. All the results
are tabulated and 4 graphs are constructed on the result sheets. The viscosity values for 3
different brands of yogurt are decreasing along with the increasing rotational speed of spindles.
1 rpm of the rotational speed give out the viscosity reading for the Marigold, Liteyo and Dutch
lady with values 12020, 15080 and 18840 mPa/s respectively. On the other hand, the value of
the viscosity for chilli sauces brand Kimball and Econsave at speed 1 rpm are 0 and 29010
mPa/s respectively. The viscosity of the chilli sauces also decreasing along with increasing
rotational speeds. When load or viscosity values are higher than the rotational speeds are
applied, the frictional resistance increases and the reference speed should be adjusted.
Conversely, lower viscosity or load values can enable higher speeds.

After that, the viscosity of yogurts and chilli sauce are being measured with any suitable
speed with different spindle numbers. Dutch lady and Liteyo yogurts resulted 15231, 22635
mPa/s when it is being run at 1rpm rotational speed with spindle number 2 while Marigold does
not give out any viscosity values. The viscosity of Econsave and Kimball chilli sauces when
using spindle number 2 is 2873 and 3438 mPa/s. The viscosity of yogurt and chilli sauces are
decreasing when the type of spindle number is change from 2 to 7. Overall, from the results, it
shows that Kimball chilli sauces and Dutch lady yogurt has higher value of viscosity compared
to other brands which gives the best quality texture and spreadibility as other brands have more
runny texture.

Based on the graph shown at the result sheets the chilli sauces and yogurt are the types
of Non-Newtonian fluid with behaviour of shear thinning which is the viscosity decreases with
the increased stress. Non-Newtonian flow can be imagined by thinking of any fluid as a mixture
of molecules with different shapes and sizes. As they pass by each other, as happens during
flow, their size, shape, and cohesiveness will determine how much force is required to move
them. At each specific rate of shear, the alignment may be different and more or less force
required maintaining the motion.

Plastic fluid is a type of fluid will behave as a solid under static conditions. A certain
amount of force must be applied to the fluid before any flow is induced; this force is called the
yield value. Chili sauces is the example of this type fluid; its yield value will often make it
refuse to pour from the bottle until the bottle is shaken, allowing it to flow freely. Once the yield
value is exceeded and flow begins, plastic fluids may display Newtonian, pseudoplastic, or
dilatant flow characteristics. Flow behaviours of the chilli sauces are affected by the type of
hydrocolloids added to the sauce ingredients. Rotational viscometer is the instrument produce
precise measurements of absolute viscosity for a wide range of matrices. Because the shear
rate can be varied, it is possible to plot the flow curves of non-Newtonian fluids, and time effects
can be studied either manually or automatically.

CONCLUSIONS

In conclusions, the value of the viscosity of the chilli sauces and yogurts are decreasing
along with the increasing rotational speed and depending on the type of spindle number used.
The viscosity values also decreasing when using the high spindle numbers. It shows that yogurt
and chilli sauces are the type of Non-Newtonian fluid as the reaction of the fluid are based on
the stress applied on it. Overall, Kimball chilli sauces and Liteyo yogurt have the greatest
viscosity compared to other which is meant as the high quality product.

QUESTIONS

1. Name two other products beside your samples that are low, medium and high
viscosity.
The low viscosity products are mineral water and oil, while the examples of the high
viscosity products are honey and syrup.

2. Name other types of equipment used to measure viscosity in foods.

Ostwald viscometers and rheometers.

REFERENCES
1. Nelik, D. (2014, April 6). Newtonian and Non-Newtonian Fluids. Retrieved August 24,
2015, from http://www.pumpsandsystems.com/topics/pumps/centrifugal-
pumps/newtonian-and-non-newtonian-fluids-0
2. Kirby, B. (2010). Micro- and Nanoscale Fluid Mechanics Transport Miicrofluidic devices
(p. 19). New York: Cambridge University Press.
3. Crowley, R. (2006, July 20). Measuring Viscosity. Retrieved August 25, 2015, from
http://www.foodproductdesign.com/articles/2006/07/measuring-viscosity.aspx
4. Bourne, M. (2002). Food Texture and Viscosity Concept and Measurement (2nd ed., p.
104). San Diego: Academic Press.