Instructions and Principles of the Brix Meter
1.The design principle of the sugar meter
Refraction happens when light travels from one medium into another, with the incident angle's sine ratio remaining constant. The refractive index is the name for this ratio. Under some circumstances, the amount of soluble solids in fruit and vegetable juice correlates with the refractive index (the same temperature and pressure). Hand-held refractometers, sometimes referred to as sugar mirrors and hand-held glucometers, are the most frequently used tools. Fruit and vegetable quality can be understood and the approximate maturity of fruits can be determined by measuring the soluble solid content (sugar content) of fruits and vegetables.In general, the handheld sugar meter is cylindrical. Close the lid after adding the liquid sugar to be measured into the back's openable groove, wipe it evenly, and then read the result from the front hole by holding the sugar meter up to the light.
2. The meter's field of use for measuring sugar content It is extensively utilized in the food, beverage, sugar, and other industrial sectors as well as in scientific research, agricultural production, and other fields. It is appropriate for determining the concentration of different sauce (seasoning) goods like soy sauce, ketchup, etc. It is appropriate for determining the sugar content of foods that contain a lot of sugar, such as jam, syrup, liquid sugar, etc. It is appropriate for quality control, pre-delivery inspection, and production lines for carbonated, soft, and fruit juices.It works well for the entire fruit production cycle, from planting to selling. It is useful for pinpointing the precise harvesting window for sweetness grading. Additionally, the textile sector makes extensive use of the concentration determination of sizing.
3. Use the sugar meter according to these instructions: (1) Hold the glucometer horizontally, line up the test window with the light source, and then turn the focus lever to make the scale visible.
(2) After adding a few drops of distilled water to the test window, move the scale adjustment screw until the border between the bright and dark areas is parallel to the scale's zero line.
(3) Place a couple of drops of the test sample in the test window before closing it.
(4) With the test window facing the source of light, check to see that the scale parallel to the line delineating light and dark corresponds to the measured value.
(5) Verify the table of temperature correction values, add or deduct the correction value from the measured value, which represents the sugar content of the test sample. In most cases, there is no need to use the temperature correction table.
(6) After the measurement, use lens paper to dry the test window. The incident angle sine ratio remains constant as light enters another medium from a first medium, according to the Brix meter's basic operating concept. Refraction is the term for this ratio. Rate. Under some circumstances, the amount of soluble solids in fruit and vegetable juice correlates with the refractive index (the same temperature and pressure). Hand-held refractometers, sometimes referred to as sugar mirrors and hand-held glucometers, are the most frequently used tools. Fruit and vegetable quality can be understood and the approximate maturity of fruits can be determined by measuring the soluble solid content (sugar content) of fruits and vegetables.
