Kinetic analysis of shear viscosity to predict the curing behavior of an epoxy adhesive

The NETZSCH Kinetics Neo software can not only be used for the analysis of temperature-dependent processes using thermal analysis data. It is now also possible to simulate rheological properties during curing based on the measured data from our Kinexus rotational rheometer. Learn more about the kinetic analysis of the curing behavior of a 2-Part epoxy adhesive.

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Köstlichkeiten perfektioniert… Optimierung der Rheologie von Schokolade

NETZSCH Chocolate Rheology

Schokolade ist eines der beliebtesten Genussprodukte der Welt. Die Textur bzw. das Mundgefühl von Schokolade ist entscheidend für die Wahrnehmung der Produktqualität. Es ist möglich, die Aspekte des charakteristischen Geschmacks von Schokoladen fein zu steuern. Das Mundgefühl kann durch die Bestimmung des Fließverhaltens – durch Rheologie – charakterisiert werden. Erfahren Sie in unserem Artikel, wie das geht!

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Perfecting Delicious… Optimizing the Rheology of Chocolate

NETZSCH Chocolate Rheology

Chocolate is one of the world’s favorite snack foods. The texture, or mouthfeel, of chocolate is critical for the consumer perception of product quality. It is possible to finely control the textural aspects of the signature flavor of chocolates. The mouthfeel can be characterized through the determination of flow ‒ by rheology. Learn how to do this in our article!

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Working Principle of Capillary Rheometers

NETZSCH_Rosand_Capillar Rheometer

Traditionally, capillary rheometers have been used to measure the shear viscosity and elasticity of viscous materials at high shear rates. In this article and video, Natalie Rudolph (PhD) explains the working principle, parameters and their relations of the capillary rheometer.

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Viscometer or Rheometer – which is best for me?

Deciding whether to purchase either a viscometer or a rheometer is not always straightforward. This guide will take you through the differences and how a rheometer could be more suited for your needs.

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