Detailed explanation of the five steps for operating a handheld sugar meter
A sugar holdup meter is used to quickly determine the concentration or refractive index of sugar containing solutions and other non sugar containing solutions. Widely used in industrial sectors such as sugar making, food, beverages, and agricultural production and research. Topyunnong handheld sugar meter is suitable for measuring the concentration of various sauce (seasoning) products such as soy sauce, tomato sauce, etc. It is suitable for measuring the sugar content of products with high sugar content such as jam, syrup, liquid sugar, etc. It is suitable for the production line of fruit juice, cool drinks, and carbonic acid drinks, quality management, pre shipment inspection, etc. It is suitable for the process of fruit cultivation and sales. It can be used to determine the accurate harvest period and classify the sweetness classification.
The handheld sugar meter is specifically used to detect the sugar content of beverages and is also a way to inspect the quality of beverages. The usage method of this instrument is here, and you can learn it in just 5 steps.
1. Open the cover and carefully wipe off the inspection prism with a soft cloth. Take a few drops of the solution to be tested and place it on the testing prism. Gently close the cover to avoid bubbles and spread the solution over the surface of the prism.
2. Align the handheld sugar meter with the light source or bright spot, observe the field of view through the eyepiece, rotate the eyepiece to adjust the handwheel, and make the blue and white boundary of the field of view clear. The scale value of the boundary is the concentration of the solution.
3. Pay attention to correcting the temperature. Take a few drops of distilled water and place them on the detection prism. Turn the zero adjustment screw to adjust the dividing line to 0% of the scale. Then wipe off the testing prism for testing.
4. Some models of handheld sugar meters require a standard solution to replace distilled water for calibration.
5. Another method is (only suitable for measuring sugar content): use a temperature correction table to add (or subtract) the temperature correction value read at ambient temperature to obtain accurate values.
