The principle and application of the online sugar level meter
principle
Due to the different propagation speeds of light in different media, when light is projected from one medium to another medium, the direction of light propagation changes. This phenomenon is called light refraction. Humans have carried out long-term research on the refraction of light, and summed up the basic law that light follows when refraction occurs - the law of refraction of light. Refraction is common in real life, for example, a pencil inserted into a water glass appears to be broken in water. According to the law of refraction, we can understand it very well: the light emitted by the pencil in the underwater part is refracted from the water to the air, and the refracted light is far away from the normal. It seems to be bent upwards, which is the phenomenon of light refraction. Under certain conditions, since the concentration of each medium is related to the refractive index of light. In practical applications, we can determine the concentration of the medium by measuring the critical angle at which light is refracted. In the food industry we are often referred to as a Brix Meter, Hammer Meter or Baume Density Meter.
We know that when a beam of light reaches the prism surface in contact with the solution, it will produce some reflected light and some refracted light. When the angle of incidence increases to a certain angle, total reflection will occur. The light from the refractometer light source will strike the prism surface at different angles, resulting in an optical image consisting of light and dark parts. The angle of incidence corresponding to the dividing line between light and dark in an optical image is the critical angle of total reflection. If the position of the dividing line is determined, the concentration of the solution can be known. The critical angle of total reflection is a function of the density, the lower the density, the less shaded area, and the higher the density, the more shaded area.
use
Wort concentration measurement In the beer brewing process, the preparation of wort is a more important production link. The wort is boiled to the same consistency as needed. For example, the concentration of light beer after being boiled is about 8 to 10 degrees, and the concentration of strong beer after being boiled is about 10 to 17 degrees. Wort is generally cooked in the pot for 90 minutes, during this process. The concentration of the wort is constantly changing. Typically, factory personnel take field samples and then measure wort Brix in the laboratory with a Brix meter. However, in the process of removing the sample from the cooking pot for analysis (usually in the cycle of 30 minutes). The wort concentration in the digester changes frequently, and once the analysis is complete, we have to try to adjust the wort Brix to the desired concentration range. In addition, after the wort is taken out, as the temperature changes, the molecular structure of the calyx also changes, so the results of laboratory analysis cannot truly reflect the sugar content of the wort in the cooking pot.
If the sugar content of the wort is detected online by the sugar content meter, unnecessary analysis cycles can be reduced, the steaming point cycle can be shortened, and the quality of the wort can be well controlled. The online refractometer can be installed after wort filtration and in the cooking pot. Since the wort is very viscous, the E-Scan series online sugar content meter is equipped with an automatic steam cleaning system to ensure accurate and maintenance-free meter measurement. In addition, the Brix meter can be calibrated to Brix ("B) digits or %b/w units.
Application in brewing and beverage industry:
Alcohol, rum, molasses, alcoholic beverages, cider, beer, wort, fruit juice, mixed fruit juice and nectar, fruit concentrate
Juice, water tea, iced coffee, instant coffee, instant tea, soft drinks, energy and sports drinks, beverage bases, wine, grape juice, etc.
Product concentration measurement.
Food industry application:
Candy, rock sugar, caramel, spices, toffee, fruit juice, sugar, dairy products, condensed milk, milk powder, casein acid, yeast
Mother powder, yogurt, whey, eggs, egg yolks, egg whites, candied fruit, canned fruits, canned vegetables, soy sauce, instant soups, soybeans, beans
Concentration measurement of products such as milk, tomato puree, tomato paste, etc.
