Brookfield dv 2

A Brookfield DV II+ rotational rheometer (Brookfield Engineering Laboratories, Stoughton, MA, USA) fitted with a Helipath Stand and T-bar spindle D was used to examine the apparent viscosity of processed cheese sauces. According to the method of Szafrańska et al. [24 (link)], three measurements were carried out at 21 °C with a spindle velocity of 0.5 rpm.

A Brookfield rotational viscometer (model DV2-HBT; Brookfield Engineering Laboratories, Inc., Stoughton, MA, USA) equipped with interchangeable disc spindles 2–7 (model RV/HA/HB; Brookfield DVII + Brookfield Engineering Laboratories) was used for the rheological analysis of olive paste samples. The viscosity measurement was carried out using 600 mL of olive paste, loaded into 1000 mL glass containers conditioned at 27 °C in a thermostatic bath. The apparent viscosity of each sample was recorded at 10 rotational speeds from 0.5 to 100 rpm using the RV/HA/HB-4 spindle. To interpret the experimental results in terms of viscosity, the torque-speed data and scale readings were converted to shear stress and shear speed ratios using numerical conversion values. An empirical power-law model was used to calculate the apparent viscosity and flow behavior index from the shear rate, using the power law equation η_app = kγⁿ⁻¹, where η_app is the apparent viscosity, γ is the shear rate (s⁻¹), n is the flow behavior index (without size), and k is the consistency index (mPa sⁿ). The results were expressed as the mean of three replications.