The Rheonics balanced resonator (patent pending) ensures the highest possible reproducibility and stability in a resonant instrument by eliminating transmission of the resonator’s vibrations to surrounding structures.

Since vibrational viscometers function by measuring the rate of energy loss of a resonator immersed in the fluid under test, any additional energy losses due to vibrations transferred to surrounding structures place limits on the stability and reproducibility of the instrument’s measurements. The SRV builds on this heritage and adds to it a novel balanced resonator structure that makes it compact, simple to install, and free from the sensitivity to mounting conditions that has plagued earlier designs that lack its symmetric structure. A new instrument, the Rheonics SRV process viscometer, is descended from a line of vibrational viscometers that have found wide acceptance in the food process industry because they have proven themselves to be capable of controlling consistency in complex processes such as batter mixing, cheese coagulation, and beer mashing. This is due to the ingrained belief on the part of process operators that only measurements defined shear are capable of predicting the behavior of the usually non-Newtonian, often inhomogeneous products that they manufacture. Vibrational process viscometers have been known for nearly 60 years but have found only modest application in food manufacturing processes, where control of product consistency is a high priority.

Testing the viscosity of ketchup