Introduction to the method of detecting sugar content with a sugar meter
The sugar content detection instrument mainly uses the refraction phenomenon when light enters another medium from one medium, and the ratio of the sine of the incident angle is constant, and this ratio is called the refractive index. The refractive index of the sugar solution can be determined by utilizing the direct ratio between the content of soluble substances in the sugar solution and the refractive index under ordinary circumstances, so that the sugar concentration can be calculated by the sugar meter/refractometer.
This product can be widely used in sugar, food, beverage and other industrial sectors, as well as agricultural production and scientific research. It is suitable for the concentration measurement of various sauce (seasoning) products such as soy sauce and tomato paste, and is suitable for jam, syrup and liquid sugar. It is suitable for the sugar content measurement of products with more sugar content, suitable for the production line of fruit juice, soft drinks and carbonated drinks, quality control, pre-delivery inspection, etc. During the harvest period, the sweetness is graded and classified.
The correct use steps of the sugar content detection instrument are as follows:
1. Open the cover and drop 2-3 drops of distilled water or standard solution on the prism. Close the cover and make sure the liquid covers the entire surface without air bubbles. The second step starts after the liquid is on the prism for about 30 seconds (so that the temperature of the liquid and the sugar meter are consistent).
2. Put the prism under the light source, and the scale can be seen from the eyepiece (use the focus adjustment ring to adjust the clarity). The upper part is the dark area, and the lower part is the light area.
3. Use distilled water or standard liquid as the sample liquid, and rotate the calibration bolt so that the dividing line between light and dark coincides with the zero scale line, as shown in the figure. This completes the calibration, when the ambient temperature changes by more than 15°C, we recommend recalibrating the zero scale line to ensure accurate measurements. When the instrument is calibrated, the ambient temperature must be 20°C. After calibration, when the ambient temperature changes between 10-30°C, it will not affect the test accuracy.
4. Measure the liquid to be tested according to one step, and then proceed to the second and third steps. When the third step is carried out, the scale corresponding to the dividing line between light and dark is the concentration of the liquid to be measured.
The sugar content detection instrument needs to calibrate the zero point before measurement. Take a few drops of distilled water, put it on the detection prism, and turn the zero adjustment screw to adjust the dividing line to the 0% position of the scale. Then wipe off the detection prism for detection. Some models of instruments need to configure standard solution instead of distilled water when calibrating.
