icon contactContact

How viscometer serves as a reference in the enzymatic power monitoring?

Almost all biomolecules capable of catalyzing chemical reactions in cells are enzymes. Their main function is to decrease the activation energy of a chemical reaction, which increases the reaction speed of a preparation.

Today, in addition to natural enzymes, many synthetic versions are created in the laboratory to improve their activity, develop new properties, in order to adapt them to the industrial sector and to produce, among others, natural cleaning products that are increasingly effective.

To measure the activity of the cellulase solution an efficient technique is needed to control the manufacturing process and ensure the final quality. The technique called DNSA method, based on the reduction of the viscosity of a CMC solution in contact with the enzyme is one of the most efficient, but requires a viscometer whose performance is up to the challenge.

The solution goes through Sofraser Needle, the inventor of the vibrating type at resonant frequency MIVI viscometer. For this type of project, the small size of the needle, the active part of the viscometer, as well as its high sensitivity offers an original and automated solution.

Since the early 1990s, the MIVI sensor has been integrated into multiple product developments allowing the filing of half a dozen patents in which the Sofraser viscometer is used as a reference for the measurement of enzymatic power.

They say about us:

“The analysis method with the MIVI sensor is the most efficient. The accuracy of the enzymatic activity perfectly matches our need, the sample volume is minimal and the operators appreciate the ease of cleaning the needle.” – Enzyme laboratory researcher, in Denmark

See also our case study on a biotech industry.

Want to learn more about our MIVI Hygienic? Download its detailed fact sheet on our MIVI page.

How sensitive viscometers bring excellence in cosmetic mixing ?

In the cosmetic industry, consistency, density, malleability and fluidity are elements that constitute viscosity.

In cosmetic samples, the challenge for the leaders in skin care products is to combine high product quality with an optimized use of resources and time.

Whether face creams, shower gels, make-up removers or various cleansers, which cover a wide range of viscosities. Cosmetic production sites mix ingredients in industrial tanks; production cycles last up to six hours and include several operations at critical viscosities. In addition to determining the exact viscosity at critical steps, monitoring the viscosity evolution and its root causes is crucial.

The MIVI Viscometer is designed to quickly determine the viscosity at high shear rate, both in process monitoring and in a development laboratory. The MIVI is easy to use and can be used to measure the viscosity of all types of liquid and viscous samples in the course of daily laboratory activities.

EHEDG certified in January 2021, SOFRASER’s MIVI is the only viscosity sensor to be compliant with the principles and rules of hygiene control, from the choice of materials to the design, installation and maintenance of the equipment. Thanks to this know-how towards sensitive products in a hygienic environment, Sofraser’s MIVI is the most suitable instrument with its wide choice of electronic interface allowing correlations (such as consistency, concentration…), installed in-line but other installation options on tanks are available.

With MIVI, continuous and instantaneous viscosity monitoring in each mixing tank improves the non-conformance rate by 30%. Identifying critical viscosity operations and the causes of viscosity changes also improves ingredient production management and reduces overall process time.

The inline viscometer therefore allows for optimization and automation of the mixing process. For the operators, the display of the instant viscosity is a satisfaction and has a positive and far-reaching effect.

They say about us:

“The impact on our production is huge. Since we have been using the MIVI viscometer on our production lines the processor reacts directly to bad viscosity values. In addition to this, the volume of blocked product is reduced, the idle time of the tank is reduced and the loss of ingredients is now insignificant. We were able to banish all dead zones and avoid any cross contamination. Sofraser’s Solution is perfectly suited to our mixing process.” – Quality manager of a skin care production

Read our case study about a cosmetics industry.

Want to know more about our MIVI Hygienic? Download its detailed data sheet on our MIVI page.

How versatile viscometers optimize encapsulation processes?

In the pharmaceutical industry, the perfection of encapsulated products requires total control of several processing steps including encapsulation, which consists of enclosing a substance in a stable envelope called a capsule.

The purpose of these capsules is to protect the substance from interactions with the external environment or to transport the substance to the place where it will be released to act.

Today, there are two types of capsules: the hard-shell capsule and the soft-shell capsule, both of which are made of a gelling agent (gelatin), an animal protein or polysaccharides and derivatives. 

The quality of the final product depends on the upstream production of the gelling agents through the processing of materials of natural origin, the manufacturing of the shells and their sealing after filling with the active ingredient.

Viscosity is a key specification of the gelling agent that will be involved in the manufacturing of the empty capsules through the dipping process and in a later step in their sealing after filling with the active ingredient.

The resonant frequency vibrating type MIVI viscometer, invented by Sofraser, is known for its great versatility which allows the MIVI viscometer to be used for difficult or sophisticated transformation processes, including hygienic processes. In addition to its contribution to upstream gelatin production, the sensitive and reliable measurement allows perfect monitoring and control of viscosity during capsule manufacturing and sealing.

The MIVI Viscometer is successfully used by gelatin producers whose concern is quality, safety and compliance with the final product specifications. Capsule manufacturers take advantage of the viscosity control to ensure the best performance of the dipping process in the gelatin bath. Finally, MIVI is used in the pharmaceutical industry to control the viscosity of the sealing agent during the application step and to guarantee the safety of the final consumers. Moreover, thanks to its instantaneous and continuous measurement, MIVI ensures the traceability of the manufacturing conditions.

Discover also our case study on a pharmaceutical industry.

You want to know more about our MIVI Hygienic? Download its detailed sheet on our MIVI page.

How hygienic viscometers insure fresh cheese excellence ?

Fresh cheeses are produced from curdled and drained milk, with little processing. The details of the recipes and the know-how of each producer, as well as the dry matter and fat content and possible aromatic ingredients make the difference between the many brands.

The manufacture of dairy products requires strict control of their dry matter content. The precision of this measurement avoids the overdosing of dry matter, the saving of material allows the regularity of the functioning of the automatic packaging machines, the consistency of the texture of the finished product and the consistency of the commercial quality for the satisfaction of the consumers.

For the French leaders in the dairy industry, excellence is achieved by perfectly controlling the quality of fresh cheese in real time after the homogenization of the curd.

Since there is a known relationship between dry matter and viscosity for many products, Sofraser proposes the installation of a MIVI inline viscometer directly on the vat ensuring a precise optimization of the dry matter concentration in fresh cheese production.

Thanks to its robustness, reliability, and sensitivity to variations in the texture and consistency of dairy products, the sensor continuously monitors product specifications in real time, thus allowing significant savings in raw materials, but also the elimination of losses due to poor production and finally a drastic reduction in customer complaints.

See also our case study on a dairy industry.

You want to know more about our Hygienic MIVI? Download its detailed sheet on our MIVI page.

Why measure the viscosity of a fluid?

Viscosity is an important physical characteristic of the majority of liquids manufactured and used in industry. It allows :

  • Directly characterize the quality of the final product (lubricating oils, fuels, inks, paints, …)
  • Indirectly characterize a property of use of the final product or in the course of manufacture (dry matter content, Brix, texture of a cheese speciality, polymer size, …)
  • Control the progress of physico-chemical reactions during the manufacturing process,
  • Ensure the proper functioning of an equipment and guarantee its performance or the quality of the final product (burner, motor, printing machine, …),
  • Sizing the equipment (pumps, agitators, …)