 |
Download this guide to learn how to perform efficient and accurate Brix measurements with a density meter or a refractometer, understand the difference between both techniques, and get tips and hints for your daily analysis. |
How can I efficiently perform Brix Analysis in Food and Beverage? Density and refractive index are routinely measured for quality control in the food and beverage industry, often to determine the Brix value of raw material and finished products.
Although the designation “°Brix” is strictly valid only for pure sucrose-water solutions, in practice, the term as well as the methods of measurement are often used loosely for any sugar-like component in a sample. Consequently, many samples containing sugars or sweeteners can be subjected to °Brix determination. Typical examples include soft drinks, sauces, juices, honey, and grape must in wine production. It is possible to measure °Brix either with a density meter or with a refractometer. Both methods give the same result if pure sucrose-water solutions are measured, but they will slightly differ for other solutions.
Download the free guide to learn how to perform efficient and accurate Brix measurements with a density meter or refractometer, understand the difference between both techniques, and get tips and hints for your daily analysis.
Learn about efficient and accurate Brix measurement with density meters and refractometers:
- Is there a difference between Brix measurement analyzed with a density meter vs. with a refractometer?
- How do you handle pasty/viscous samples and measure them?
- What is the best way to handle and measure non-homogeneous samples or samples with suspensions?
- How do you measure carbonated samples?
- How often should a density meter/refractometer be calibrated?
- How do you clean the measuring cell/prism of the instrument?
- Which solvents should be used to clean the measuring cell/prism of the instrument?
