Showing posts with label sweetness. Show all posts
Showing posts with label sweetness. Show all posts

Measuring Brix

Brix measures sugar content
Degrees Brix is the unit used to determine
sugar content in a solution.
Degrees Brix is a measurement unit to determine sugar content, typically in the food and beverage industry using a refractometer. Brix measurements allow precise quality control for sugar levels in different beverages, with one degree Brix equating to 1 gram of sucrose in 100 grams of solution. While sucrose is the primary element measured by the Brix reading, it is important to understand how other ingredients affect the Brix reading. The Brix reading can relatively calculate the amount of sweetener in a certain product in addition to exactly calculating the previously mentioned sucrose level.

Sucrose and other sweeteners allow for members of the food and beverage industry to create unique recipes for their products. However, a sucrose solution dissolved in water will return different Brix values than a soda because other elements in the process impact the Brix reading. To account for these shifting variables, a Brix value can be measured through either density or refractive index. Specific control parameters need to be established prior to measuring these solutions with refractometers, thus causing the term “Refractive Brix” to be used when comparing samples against results obtained via different calculation methods. Along with the numerical sugar concentration of a particular product, a product’s sugar concentration correlates to the product’s sweetness, giving controllers the ability to ensure repeatability in their process.

Process refractometers monitor and control
the quality of products containing sugar by
measuring Brix. 
Alongside Brix’s main functionality as an indicator of sucrose, high fructose corn syrup (HFCS) has become popular in the food and beverage industry as a replacement for sucrose. Recently, the amount of HFCS in a certain product has also been expressed as Brix, allowing for the Brix degree measurement to expand past its original purpose. Digital refractometers have become increasingly popular in measuring Brix degrees and also the percentage of HFCS in a certain product. These dual measurement possibilities allow operators to compare the content of a certain substance across multiple variables of sweetness. Additionally, the availability of these measurements in a certain process via the same measurement device allows for simplification of the measurement process. Hydrometers are another method used to measure Brix, although, as opposed to refractometers, variations in operator control may cause the results of a hydrometer test to be different. Both Brix and HFCS allow for food and beverage controllers to maintain cost and quality control, both in determining how much sucrose should be used in the process and to ensure each individual product meets quality standards.

Electron Machine Corporation
https://electronmachine.com
352-669-3101

Inline Refractometers Used in Commercial Food and Beverage Production

refractometers for food processing
Refractometers assist in consistent quality
in commercial food and beverage processing.
All commercial food brands must assure a level of quality their users have grown to expect. A change in their product's quality can trigger a change in the customer's buying habits. The ability to provide consistent quality and taste is key to happy customers and continued sales.

For producers of many commercial food products, such as wine, fruit juice, jams, and carbonated beverages, a critical way to control quality is by measuring "Brix".

Brix is a unit of measurement used to to establish the concentration of sucrose and other sugars (as well as other dissolved solids) in aqueous solutions. When evaluating sweetness, one degree Brix (symbol °Bx) is defined as 1 gram of sucrose in 100 grams of solution, and represents the strength of the solution as percentage by mass.

Inline refractometers provide commercial food,  juice and wine producers critical information about the make-up of their product. Many commercial food processing plants use refractometers to blend their products to consistent Brix level, thus assuring consistency. Because the dissolution of sucrose and other sugars in a solution changes the solution’s refractive index, measuring this change can be used reliably to measure consistency and quality. A refractometer works by shining an LED light source from a range of angles, through a product sample, onto a prism surface. By measuring the difference in the reflection and refraction of the light source, a critical angle can be determined and the refractive index can be accurately calculated.  This measurement and calculation can be done accurately, repeatably, and with speed, so inline refractometers have proven themselves reliable instruments for the measurement of Brix in all food processing applications.

Typical applications for the measurement of sucrose, fructose, and dextrose by an inline refractometer:
  • Soft drinks, fruit juices, dairy.
  • Apple sauces, jams and jellies.
  • Beer wine, coffee, and tea.
  • Vegetable oils.
  • Tomato pastes and sauces.
  • Honey.
For any questions about the use of refractometry in food and beverage processing, contact Electron Machine Company at 352-669-3101 or visit http://www.electronmachine.com.