Brookfield DV-III Ultra Rheometer - Manual (Page 80)

Brookfield Engineering Laboratories, Inc. Page 80 Manual No. M/98-211-B0104
Brookfield Engineering Laboratories, Inc. Page 80 Manual No. M98-211-E0912
IV.8.5.4 Torque vs. Time for Various Food Products
Figures IV-67 and IV-68 shows graphs of Torque (%) vs. Time (seconds) and Stress (Pa) vs. Strain
for several different materials: cream cheese, mayonnaise, pudding and ketchup. Experimentally
determining an appropriate combination of torque range, spindle and speed for testing each material
ensures that the torque readings are within the recommended 10-100% on the torque scale. If a
sample has a relatively low torque reading for the yield (<10%), then try using a faster speed or
larger spindle to get a larger torque reading. Alternatively, a DV-III Ultra Rheometer with a more
sensitive spring could be used as well; e.g., RVDV-III Ultra instead of HBDV-III Ultra.
You will need different spring torques in order to test a wide range of products that have vastly
different yield characteristics. The spring torque of the HB is eight times greater than that of the
RV and the 5xHB torque is 40 times greater than that of the RV (or five times that of the HB).
An advantage of the EZ-Yield TM software is that multiple samples can be compared graphically on
the same set of axes for easy and rapid evaluation of yield behavior.
Figure IV-67: Torque vs. Time Graphs for Various Food Products