Flow Viscometer Consistometer

Flow Viscometer Consistometer
The consistometer is an instrument used to determine the consistency of viscous materials by measuring the distance that the material flows under its own weight in a given time interval. The instrument allows producers of such viscous products as jellies, preserves, sauces, etc. to predetermine formulas for their product and to standardize production lots.

It is used extensively in the food industry by producers of jams, jellies and other highly viscous products such as tomato paste, tomato ketchup, tomato puree, condensed soup, cheese sauce, batters, cake mixes, gravies, sauces, baby foods, salad dressings, frostings, fillings, chilled food and ready meals etc. (also used by manufacturers of paints, cosmetics and chemicals).
 

1. Place the consistmeter on a level surface and adjust the levelling screws until the bubble in the circular level is centered.
2. Close the gate and hook the trigger release over the top.
The material to be tested should be prepared by holding it at a constant temperature (usually 20 degrees C or 69 degrees F) for several hours to assure a uniform temperature throughout.
1. Fill the reservoir behind the gate with material to be tested, up to 100 ml, and level off the top with a spatula or other straight-edge.
When using the Consistometer, make certain that the gate is fully closed before filling the reservoir.
The reservoir should always be filled completely to the top.
2. Release the gate by pressing the lock release lever, (the spring action ensures it opens instantaneously).
3. At the same time, start a stopwatch.
4. At the end of the selected time period, determine how far the material has flowed along the trough. Take the maximum reading at the centre of the trough and the minimum reading at the edge of the through and average the valves. (Fig.3) The average valve is then compared against previously determined standards.
5. Clean the consistometer after each use. Completely dry the instrument before using it again.