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Viscometers, rheometers
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Rheometer - 0.2 - 350 U/min, max. 400 Nm | Plasti-Corder®
The Plasti-Corder® Lab-Station is suitable for mixers and extruders with temperature control, using the model's universal docking station. The 16 kW model's speed ranges from 0.2 –...
Rheometer - 0.2 - 350 U/min, max. 400 Nm | Plasti-Corder®
The Plasti-Corder® Lab-Station is suitable for mixers and extruders with temperature control, using the model's universal docking station. The 16 kW model's speed ranges from 0.2 –...
Rheometer - 0.2 - 150 U/min, max. 200 Nm
The Plastograph® EC from Brabender® is suitable for use in oriented measurements with Brabender® mixers such as material testing,...
Rheometer - 0.2 - 150 U/min, max. 200 Nm
The Plastograph® EC from Brabender® is suitable for use in oriented measurements with Brabender® mixers such as material testing,...
Rheometer for the food industry - ICC No. 115/1, AACC, ISO 5530-1
The flour quality and processing characteristics of the Farinograph®-AT Application is required in the baking industry to ensure excellent quality of flour used in baking and noodle products. It measures the water absorption of flours...
Rheometer for the food industry - ICC No. 115/1, AACC, ISO 5530-1
The flour quality and processing characteristics of the Farinograph®-AT Application is required in the baking industry to ensure excellent quality of flour used in baking and noodle products. It measures the water absorption of flours...
Rheometer for the food industry - ICC No. 115/1, AACC No. 54-21, ISO 5530-1
The Farinograph-E Application is utilized to determine the flour quality and its processing characteristics. In the baking and milling industries, these are basic demands in order to ensure uniform and optimum flour qualities for manifold baking and...
Rheometer for the food industry - ICC No. 115/1, AACC No. 54-21, ISO 5530-1
The Farinograph-E Application is utilized to determine the flour quality and its processing characteristics. In the baking and milling industries, these are basic demands in order to ensure uniform and optimum flour qualities for manifold baking and noodle products.
The Farinograph-E Application can measure the water absorption of flours, determine the rheological properties of the dough, check flour blends and production in the mill, test sponge batter, egg foam and rye flour, test full formula doughs, as well as provide special applications for chocolate, cheese, fish, meat and chewing gum.
The heated measuring mixer is filled with a flour/water suspension and then subjected to a defined mechanical stress. This is achieved by the rotating mixer blades which are driven by a motor and carried in a pendulum bearing. Depending on the viscosity of the dough, it provides resistance against the blades, causing an opposite deflection of the motor housing.
The Farinograph-E Application can measure the water absorption of flours, determine the rheological properties of the dough, check flour blends and production in the mill, test sponge batter, egg foam and rye flour, test full formula doughs, as well as provide special applications for chocolate, cheese, fish, meat and chewing gum.
The heated measuring mixer is filled with a flour/water suspension and then subjected to a defined mechanical stress. This is achieved by the rotating mixer blades which are driven by a motor and carried in a pendulum bearing. Depending on the viscosity of the dough, it provides resistance against the blades, causing an opposite deflection of the motor housing.
Laboratory viscometer for flour - ICC No. 126/1, ISO 7973, GB 14490-93 | Amylograph®-E series
The baking properties of flour majorly depends on the gelatinization of the starch and on the enzyme activity (a-amylase) in the flour. The Amylograph®-E is specially designed to measure wheat, rye, maize, and rice flour. The device provides assessment of the flour quality, the...
Laboratory viscometer for flour - ICC No. 126/1, ISO 7973, GB 14490-93 | Amylograph®-E series
The baking properties of flour majorly depends on the gelatinization of the starch and on the enzyme activity (a-amylase) in the flour. The Amylograph®-E is specially designed to measure wheat, rye, maize, and rice flour. The device provides assessment of the flour quality, the...
In-line viscometer - max. 20 000 pas
This state-of-the-art online viscometer is considered top of the line because it has a polymer bypass which means there are no melt losses. It has a high-precision...
In-line viscometer - max. 20 000 pas
This state-of-the-art online viscometer is considered top of the line because it has a polymer bypass which means there are no melt losses. It has a high-precision measurement of the melt temperature directly during the viscosity measurement as well as a short dwell time and no dead spots or remains in the melt channels. This groundbreaking technology has a compact design and flexible adaptation to the existing melt pipe or extrusion line. Another great thing about this product is it also boasts off having an exceptionally high measurement accuracy with the use of special high-precision and high performing pressure transducers.
Viscometer - 2ml, 0.3 - 10 000 mPa.s | SV-A series
The Tuning Fork Vibro Viscometer, the SV-A Series, is a solution to the excessive use of expensive sample fluids during viscosity measurements. This new viscometer can perform viscosity measurements with sample liquid as small as 2ml (SV-1A).
The SV-A Series incorporates the tuning fork vibro method. Unlike a rotational viscometer, which requires several different rotors to cover a wide...
The SV-A Series incorporates the tuning fork vibro method. Unlike a rotational viscometer, which requires several different rotors to cover a wide...
Viscometer - 2ml, 0.3 - 10 000 mPa.s | SV-A series
The Tuning Fork Vibro Viscometer, the SV-A Series, is a solution to the excessive use of expensive sample fluids during viscosity measurements. This new viscometer can perform viscosity measurements with sample liquid as small as 2ml (SV-1A).
The SV-A Series incorporates the tuning fork vibro method. Unlike a rotational viscometer, which requires several different rotors to cover a wide range of measurements, the tuning fork vibro viscometer is capable of using the same, fixed sensor plates to perform continuous measurements from very low to high viscosity [SV-1A: 0.3 to 1000mPa.s (cP), SV-10A: 0.3 to 10000mPa.s (cP), SV-100A: 1000 to 100000mPa.s (cP)].
The SV-A Series has a temperature sensor (0 to 160˚C) right next to the viscosity sensor plates: it is widely known that viscosity is very temperature dependent (−2 to −10%/˚C) and this feature enables you to easily monitor the relationship between viscosity and temperature. In addition, the SV-A Series also comes with dedicated software WinCT-Viscosity, which receives viscosity and temperature data from the SV-A Series and creates a graph on a PC in real time. Consequently, changes in viscosity and temperature over time as well as the correlation between viscosity and temperature can be observed visually.
Further, the SV-A Series features very quick measurement (the initial viscosity coefficient is indicated just 15 seconds after starting the measurement), extremely high precision (repeatability is only 1% of the measured value), and a simplified calibration function (a one-key operation that utilizes purified water), etc.
Please see the Users Handbook for the SV Series for further details.
The SV-A Series incorporates the tuning fork vibro method. Unlike a rotational viscometer, which requires several different rotors to cover a wide range of measurements, the tuning fork vibro viscometer is capable of using the same, fixed sensor plates to perform continuous measurements from very low to high viscosity [SV-1A: 0.3 to 1000mPa.s (cP), SV-10A: 0.3 to 10000mPa.s (cP), SV-100A: 1000 to 100000mPa.s (cP)].
The SV-A Series has a temperature sensor (0 to 160˚C) right next to the viscosity sensor plates: it is widely known that viscosity is very temperature dependent (−2 to −10%/˚C) and this feature enables you to easily monitor the relationship between viscosity and temperature. In addition, the SV-A Series also comes with dedicated software WinCT-Viscosity, which receives viscosity and temperature data from the SV-A Series and creates a graph on a PC in real time. Consequently, changes in viscosity and temperature over time as well as the correlation between viscosity and temperature can be observed visually.
Further, the SV-A Series features very quick measurement (the initial viscosity coefficient is indicated just 15 seconds after starting the measurement), extremely high precision (repeatability is only 1% of the measured value), and a simplified calibration function (a one-key operation that utilizes purified water), etc.
Please see the Users Handbook for the SV Series for further details.