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Making thick Ketchup

July 18, 2003

Specialists of the Moscow company "IZOBRETATEL" ("Inventor") have designed and patented a new device - the consistence express analyzer. The designers do not assert that their device will cause a revolution in science. They do not even state that they have developed a device for scientific research. However, this simple device can significantly facilitate the work of employees involved in diverse areas of production.

In fact, large enterprises certainly possess plant laboratories equipped with special devices for precise viscosity measurements. So do scientific-research institutes. But these devices are normally complicated and expensive. However, consistence is important for a lot of small enterprises which produce syrups, creams, ketchups or inedible products - shampoos, balsams, glues, mastics and many other things. Production engineers of these enterprises do not need to know exactly the absolute viscosity of a cream or paint, expressed, as it is common with scientists, in poises. What they need is to ensure that the consistence is standard for a certain kind of product.

In this case, the device developed by the Moscow researchers can help. The concept is very simple. The nozzle reminding the whipping in shape is immersed into the subject of inquiry and rotated. The higher the viscosity is, the stronger the resistance to the nozzle rotation is, and vice versa: the lower the viscosity is - the weaker the resistance is. Indications on the device panel are proportional to the environment resistance (to be more precise - to the moment of resistance).

In other words, consistence of the substance under analysis corresponds to a certain digital value (specific to the chosen nozzle), which is highlighted on the panel. It is sufficient to measure once the viscosity of the environment with "correct" consistence and to learn its digital value indicated by the device. To align the sample viscosity with that of a standard is a matter of technique. The range of viscosity, which can be so to say "digitized" by this analyzer is quite extensive, varying from liquid acetone through dense honey. Accuracy of the device is very high - for instance, the sweet tea can be easily recognized from the tea without sugar.
It is interesting that the engineers have invented the device in the course of their work. They faced the task of producing the doughnut pastry of a certain consistence - they were developing an automatic machine for producing doughnut. The pastry turned out different all the time, and the doughnuts either spread or were too dense and tasteless. The engineers invented their device to get rid forever of the subjective estimation that the pastry "should be made thicker". That was the prototype of the current analyzer.

Enhanced and improved analyzer represents a device slightly less than 1.5 kg in weight, it can be contained in a case of the size of a small thick book - 25'�25'�10 cm. It is equipped with 7 removable nozzles to meet a lot of needs, the analyzer is capable of digitally expressing the pastry or condensed milk consistence within three to four seconds.
Olga Maximenko

Informnauka (Informscience) Agency

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