Principle of operation and use of a hand-held sugar meter
1. The working principle of a handheld sugar meter: When light enters another medium from one medium, it will produce refraction, and the ratio of the incident angle sine is constant, which is called the refractive index. The content of soluble solids in fruit and vegetable juice is directly proportional to the refractive index under certain conditions (at the same temperature and pressure). The refractive index of fruit and vegetable juice can be measured, and the concentration (sugar content) of fruit and vegetable juice can be calculated. Common instruments include handheld refractometers, also known as fruit sugar meters, digital refractometers, digital sugar meters, digital concentration meters, digital refractometers, digital refractometers, digital refractometers, digital sugar meters, and concentration meters. By measuring the soluble solid content (sugar content) of fruits and vegetables, the quality of fruits and vegetables can be understood, and the maturity of fruits can be estimated approximately. Handheld sugar meters are generally cylindrical in shape.
2. Handheld sugar meter instrument structure: ① refracting prism ② cover plate ③ calibration bolt ④ optical system pipeline ⑤ eyepiece (visual adjustment ring)
3. Instructions for using a handheld sugar meter: Open the cover and carefully wipe off the measuring prism with a soft cloth. Take a few drops of the solution to be tested and place them on the testing prism. Gently close the cover to avoid the formation of bubbles and spread the solution all over the surface of the prism. Align the instrument 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 line is the concentration of the solution.
