Grade - Active
Posted 09 August 2016 - 08:32 AM
Hello everyone!
May I solicit your opinions re what to consider when selecting viscometers? I have very little background and knowledge in this field and am not sure on which criteria should I based the performance vs. price value assessment.
The products that we will be testing range from soups, sauces and, pastes which I assume covers a wide range of viscosity values already.
Thank you very much for your help!
Grade - AIFSQN
Posted 09 August 2016 - 12:48 PM
Hi
I have used a Brookfield viscometer for sauces, salad dressings, and mayonnaise with great success. It can be used across a wide range of viscosities.
Lmarsh16
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