Precautions for calibrating a brix meter
The sugar meter is used to quickly determine the concentration or refractive index of sugar-containing solutions and other non-sugar solutions. 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, tomato sauce, and the sugar content measurement of jam, syrup, liquid sugar and other products containing a lot of sugar. It is suitable for the production line of fruit juice, refreshing drinks and carbonated drinks , quality management, pre-delivery inspection, etc. It is suitable for the process of fruit from planting to sales. It can be used to determine the exact harvest time and classify the sweetness. In addition, the determination of the concentration of pulp in the textile industry is also widely used.
Calibration and temperature correction of the sugar meter:
The sugar meter needs to be zero-calibrated 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.
Another method is (only suitable for the determination of sugar content): use the temperature correction table to add (or subtract) the temperature correction value to the value read at the ambient temperature to obtain an accurate value.
The principle of sugar meter
The principle of the hydrometer is the same as that of the sugar meter. It measures the specific gravity of a specific solution by the height it floats in the solution. What is measured is the relative density, which is the density of the solution relative to water. The specific gravity of water is 1.000. The reading is quoted from the standard At temperature (20°C), the density of a liquid is temperature dependent, so the reading of the hydrometer/brix meter should be corrected to the specific gravity at the standard temperature.
It's just that the units of the sugar meter and the hydrometer are different, but the units can be converted.
Accurate experimental conversion formula:
°P=(-668.962)+(1262.45*specific gravity)-776.43*(the second power of the specific gravity)+(182.94*the third power of the specific gravity)
Estimation formula:
Sugar content ≈【(specific gravity—1)*1000】/4
For example, the specific gravity of wort measured at 20°C is 1.048, and the exact conversion sugar content is 11.9 °P, which is approximately equal to 12 °P according to the estimation formula
