Improving Viscosity Checks In The Food QC Lab

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•Article: Improving Viscosity Checks In The Food QC Lab

By Robert G. McGregor, Sales/Marketing Manager

Safety is paramount in the Food QC Lab and one precaution that many observe is to avoid the use of glass whenever possible. The calibration check procedure for rotational viscometers requires the use of a 600 mL beaker containing a viscosity standard fluid of known cP value. Preferably, this beaker is made of plastic or some other non-glass material. Best practice also recommends the use of a temprature both to control the viscosity standard fluid temprature to 25 Degrees Celcius.

One of the little problems encountered is the flotation of the beaker in the bath due to buoyancy. A novel aid to keep the beaker in place is a custom-designed clamshell weight that neatly fits arounf the lip of the beaker.

In summary, Food QC Labs have plenty of oportuinity to improve their prctices.

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•Article: Improving Viscosity Checks In The Food QC Lab