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Viscosity measurement for universal applications: ViscoQuick

Intended use

With the Brabender ViscoQuick, material characteristics related to viscosity can be measured rapidly and reliably even with just small sample amounts. In addition to starches, the viscosimeter can also be used to examine a wide range of paste-like and viscous masses.


ViscoQuick

  • Time savings: Rapid & reliable results in max. 15 minutes
  • Flexibility: Analyze starch and other liquid or pasty products
    (Cooling / Heating rate: -15° C/min. / 20° C/max.)
  • Economically: Small sample size of only 115 ml
  • User-friendly: Quick, intuitive operation
  • Effizient: Modern laboratory management thanks to the web-based MetaBridge software

 

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Optimize your workflows at all process stations

Thanks to the exceptional range of applications and the quick measurement method, the Brabender ViscoQuick offers a wide range of possible uses. Streamline and optimize all workflows at all process stations of your quality and production control system.

The web-based MetaBridge laboratory software will provide you with all the conveniences for a modern and efficient workflow in the laboratory.

With the flexible viscosimeter, you can examine suspensions, viscous and plastic materials. The robust measuring bowl made of durable stainless steel also allows aggressive substances such as acids and bases to be analyzed.

  • General Information
    • Viscoelastic properties
    • Enzyme activity
    • Sprouting
    • Starch quality
    • Starch properties
    • Baking behaviour

    The viscosity determines the product consistency and influences the processing properties. Among other things, the gelatinization properties and enzyme activity (alpha-amylase) in flour determine the baking properties:


    High enzyme activity, triggered by premature sprouting in wheat or rye, leads to sticky dough which causes problems during processing.

    The ViscoQuick draws a complete diagram of the viscosity behavior of a sample at various stages of the production process:

    • Viscosity increase
    • Viscosity maximum
    • Viscosity
      - At beginning of the test
      - At the beginning/end of the warming/cooling phases


    The more viscous the suspension, the higher its resistance to the measurement paddle during rotation and hence the higher its maximum viscosity.

    • Flour
    • Whole grain flour
    • Pulses meal
    • Starch                                
    • Baked goods
    • Pasta
    • Confectionery
    • Gourmet food
    • Milk
    • Paper
    • Textiles
    • Chemical products
    • Cosmetics
    • and much more
    • Milling industry
    • Cereal breeders
    • Baked good industry
    • Confectionary / snack industry
    • Pasta industry
    • Starch  industry
    • Cosmetics merchants
    • and much more

     

    • Hot and cold viscosity
    • Stability of thickening agents or binders
    • Acid stability of starch
    • Caustic gelatinization (Alkali-Brabender)
    • Extrudate testing
    • Measurement of industrial starch (technical and native)

    The MetaBridge can be used on any operating system or end device. You can monitor measurements simultaneously from any number of end devices. Similarly, any number of users can access the individual projects. You can easily record your measurement results, after which you have convenient evaluation, printing, and export options.

    Learn more

  • Technical Data
    Speed0...500 min-1
    Power connection1x 230 V; 50/60 Hz + N + PE; 3 A
    115 V; 50/60 Hz + PE; 6 A
    Dimensions (W x H x D)430 x 350 x 640 mm
    Weightca. 36 kg net
    Sample size115 ml
    Cooling / Heating rate-15° C/min. / 20° C/max.
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