The Brookfield Starch Viscosity Measurement System consists of a standard RVDV2T Viscometer (or RVDV3T Rheometer) with a Small Sample Adapter accessory and the unique TC112P Circulating Water Bath with two built-in cooling coils. The water bath uses "tap" water to circulate cooling water through the coils controlled by a solenoid valve.

The test procedure specifies that the bath is set at 90-95°C for the initial starch sample introduction into the Small Sample Adapter sample chamber. The viscometer is turned on and continuously measures the starch viscosity. Using the TC112P's Programmable Controller, a pre-selected time is set to start the cooling cycle, usually set to around 40-45°C. The larger of the baths two cooling coils is actuated and will cool the bath reservoir from the highest (90-95°C) to the lower set point in approximately 2.5 minutes. When the bath temperature approaches the lower temperature, the large cooling coil is closed and the secondary coil is opened to avoid temperature "overshoot". The Viscometer has been monitoring the starch samples' viscosity throughout the entire cooking, gelatinization, cooling and stabilizing cycles. Using RheocalcT Software simplifies the information gathering process and provides a visual starch "curve" as well as numerical data collection.