Design principle and maintenance of sugar meter
The sugar meter is frequently used in the sugar, food, beverage, and other industrial sectors, as well as agricultural production and scientific research, to swiftly assess the concentration or refractive index of sugar-containing solutions and other non-sugar-containing solutions. It can be used to measure the concentration of different sauce (seasoning) products like soy sauce and tomato sauce, the sugar content of goods like jam and syrupy liquid sugar, and the production line for fruit juice, cool drinks, and carbonated beverages. It can be utilized to pinpoint the precise harvest time and categorize the sweetness during the pre-shipment inspection and fruit planting to sales processes.
The design principle of the sugar meter:
When light enters another medium from a first medium, the phenomenon of refraction takes place. The refractive index is the constant ratio of the sine of the incidence angle. Under specific circumstances (the same temperature and pressure), the amount of soluble solids in fruit and vegetable juices is proportional to the refractive index; as a result, the concentration (sugar content) of fruit and vegetable juices can be determined by measuring the refractive index of fruit and vegetable juices.Handheld refractometers, sometimes referred to as sugar mirrors and hand-held sugar content meters, are frequently used equipment. Fruit and vegetable quality can be understood and the approximate maturity of fruits can be estimated by measuring the soluble solid content (sugar content) of fruits and vegetables. In general, the handheld sugar meter is cylindrical. Place the test sugar solution in the back tank's openable container, give it a thorough wipe, secure the lid, and read the sugar level through the front hole while holding the sugar meter up to the light.
1. To avoid corrosion and instrument damage, never use the sugar meter in a humid atmosphere, don't immerse it in water, and steer clear of measuring corrosive liquids.
2. Remove the sugar meter's light inlet cover and use soft flannel or filter paper to gently wash the surface of the refracting prism.
3. Drop a few drops of the solution to be tested onto the surface of the sugar meter's refracting prism, then cover the light entrance with your fingers and tighten it. When the substance liquid has reached room temperature, tilt the sugar meter's light-incoming portion slightly upward and look at a source of light or another well-lit area. Read the scale value corresponding to the dividing line of light and dark in the field of view, which is the sugar content value of the measured solution, after adjusting the focus wheel of the eyepiece to make the dividing line in the field of view clear.First, measure the refractive index of distilled water at 20°C to calibrate the sugar meter. In a bright field, the line that separates light and dark is scaled at 0%; otherwise, the correction nut should be set to the zero scale line.
4. To maintain measurement accuracy, wipe the instrument with a soft flannel or filter paper after each use. Strong vibration or impact should be avoided, and the instrument should be kept in a dry, ventilated atmosphere.
