Precautions for calibration of sugar meter
A sugar meter is used to quickly measure 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. Suitable for measuring the concentration of various sauce (seasoning) products such as soy sauce and tomato sauce, measuring the sugar content of products with high sugar content such as jam, syrup, liquid sugar, etc., suitable for the production line of fruit juice, cool drinks, and carbonic acid drinks, quality management, pre shipment inspection, etc., suitable for the process of fruit cultivation and sales. It can be used to determine the accurate harvest period and classify the sweetness classification. In addition, the concentration measurement of pulp in the textile industry has also been widely applied.
Calibration and temperature correction of sugar meter:
The sugar meter needs to calibrate the zero point before measurement. 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. Some models of instruments require the preparation of standard solutions to replace distilled water during calibration.
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.
Classification of sugar meters:
Nowadays, with the development of science and technology, instruments and equipment are becoming increasingly intelligent. The sugar meter is also changing rapidly. There are several types of sugar meters available on the market: handheld sugar meters, digital sugar meters, and fruit sugar non-destructive testing machines.
