Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution

Abstract

The Brix value is an important factor in the sugar industry's extraction processes. Brix refers to the amount of sucrose in the raw sugar solution. The concentration of dissolved solids in a solution is measured by the degree Brix (symbol °Bx). One gram of sucrose in 100 grams of solution equals one-degree Brix. a New Suggested method for measuring brix was designed to be low-cost and accurate Brix measuring in raw sugar solutions. it was depended on electronic sensors can directly measure the mass and temperature of the sugary solution to express the brix and give the result on the screen. Digital suggested brixmeter was made based on this method. It can be used manually on the production line and in various food industries. The aim of this paper was to evaluate the digital brixmeter performance for measuring brix in raw sugar solutions. Brix measurements were tested for a group of samples at different sizes to find the optimal measurement sizes can verify accurate brix degree value. The factors affecting the accuracy of the measurement were also studied. The results were compared with the brix read from accurate optical refractometer to check and a prove the accuracy of the proposed digital brixmeter .