Lab+Life Scientist Oct 2015

Page 43

what’s new

Rotational rheometer In the development of new foods, scientists incorporate analytical instruments such as rotational rheometers to scientifically quantify texture and identify foodstuffs that are suitable for further development. Rheology — the study of a material’s tendency to deform and flow — can be linked with mouthfeel and the release of flavours, making it an important analytical technique for food development. The Malvern Kinexus rotational rheometer is used extensively throughout the food industry to customise formulations and achieve products with the right look, feel or stability. The Kinexus enables detailed exploration of the internal structural features which underpin the performance of foods. The Kinexus Ultra+ Rheometer is claimed to have the highest sensitivity air bearing and widest torque range, coupled with the impressive vertical (axial) control capabilities of the Kinexus platform, for rheological testing. The user-friendly, sequence-driven rSpace software enables fully customisable test design to allow researchers to set up and investigate tailored rheological test protocols. A wide variety of measurement geometries are available and are optimised for rheological characterisation of complex fluids and soft solids, including dispersions, emulsions, polymer and surfactant solutions, pastes and gels. Intelligent geometry recognition comes standard, with full auto-configuration and user feedback on system status to ensure robust data for all measurements. Other features include: dual-action capabilities for shear and vertical (axial) test control; total flexibility of control; complete sample history captured every time; and SOP-driven tests for consistent testing with user feedback and guidance. ATA Scientific Pty Ltd |

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