In the sugar extraction process, Brix value is an important factor. Brix refers to the sucrose content in the raw sugar solution. The concentration of dissolved solids in a solution is expressed in degrees Brix (symbol "Bx"). One gram of sucrose in 100 grams of solution is equal to one degree of Brix. A new proposed method for measuring Brix is ââdesigned to provide a low-cost, accurate measurement of Brix in raw sugar solutions. It relies on electronic sensors that directly measure the quality and temperature of the sweet liquid and displays the Brix value on the screen. Digital sugar meters are made based on this method. It can be used manually on production lines and in various food industries. The purpose of this article is to evaluate the performance of a digital sugar meter for measuring sugar content in raw sugar solutions. Brix measurements of different sizes were performed on a set of samples to find the measurement size that would verify accurate Brix values. Factors affecting measurement accuracy were also studied. The results were compared with precise optical refractometer readings to verify and prove the accuracy of the proposed digital sugar meter.
1 Introduction
Brix (°Bx) refers to the number of grams of sucrose present per 100 grams of liquid . The value of this parameter can vary from 1 to 100 and is very important in determining the sugar content of a sugar solution. It is widely used in the global sugar industry. Common soluble solids in fruit and vegetable juices are sugars, organic acids and amino acids, which all contribute to the °Brix value. However, sugar is an abundant soluble solid in many fruit and vegetable juices. Therefore, the "Brix" measurement is mainly used to evaluate the sugar content in fruits and vegetables. Sugar levels certainly affect sweetness, which is a key factor in consumers' assessment of product quality. It's worth noting that sweetness may be masked by other flavors. Therefore, a high °Brix score does not mean it will taste sweet. Dissolved solids content is only approximated by Bx. Wine, sugar, carbonated drinks, juices, maple syrup and honey all use °Bx. Adolf Ferdinand Wenceslaus Brix was a German mathematician and engineer (1798-1870). The unit of liquid specific gravity "Brix" is named after him. Brix worked as a civil servant in the fields of civil engineering, surveying and manufacturing. He was director of the Royal Prussian Metrology Commission, a member of the Technical Committee of the Ministry of Trade, and a member of the Technical Construction Committee. He also taught applied mathematics at the Berlin Polytechnic. In addition, he studied higher analysis and applied mathematics, both precursors of the Technical University of Berlin. He was involved in several public works projects in Berlin and Potsdam.
2. Methods and mathematical formulas
According to Table 109 of the National Bureau of Standards (degree Brix, specific gravity at 20°C), the relationship between Brix and specific gravity was determined. The researchers entered all Brix values ââfrom 0 to 95 using Microsoft Excel 365 and utilized Excel functions to produce the following equation, which will be used by the proposed device to measure Brix:
Bx= -90.064 SD4 + 569.15SD3. 1396.9 SD2 + 1705.2 SD- 787.36
where SD is the specific gravity at 20°C.
This equation is a suitable equation for measuring the Brix of raw sugar samples and the researchers adopted it in the proposed device. In addition, a correction equation was developed to correct the Brix value according to the sample temperature. Measure the sample temperature using a temperature sensor and enter this directly into the equation to obtain true Brix degrees. The concept of the proposed device is to measure the mass of a specific known volume of a sample and then measure the temperature of the sample using modern accurate electronic sensors. and sends these data to a pre-programmed microcontroller which receives the data from the sensor and directly calculates the Brix degrees and displays it on the screen.
3. Practical experience
These experiments were carried out at the laboratory of the Sugar and Integrated Industries Company in Abu Kourkas, Minya Governorate, southern Egypt and compared the Brix values ââof the proposed device "Digital Brix Meter" with a refractometer (model PTR 46) for the same sample XP) Brix readings were compared. The PTR Series Refractometers are designed for high accuracy, excellent temperature stability, reliability and ease of use. Temperature range is electronically controlled by Peltier battery technology.
4. Standard Accuracy and Accepted Tolerance Ranges
The quality control (QC) standards of most soft drink companies allow a tolerance of target Brix of just 0.15°Bx to keep the drinkâs sugar content at target Brix. For example, companies must manufacture and fill drinks between 10.85°Bx and 11.15°Bx. This tolerance range allows for the acceptance of any qualified "experimental error" during actual manufacturing processes and laboratory testing procedures. Weight or volume measurements, visual readings, equipment calibration, and simple "human error" are all possible. The Brix specification's tight tolerance range of 0.15°Bx appears to resolve sensory issues. Within this range, consumers are unlikely to notice a difference in the sweetness and overall taste of the drink.
In practice, the ideal situation would be for quality control and production to collaborate so that the target fill Brix is ââkept within the minimum allowed range, thereby achieving a significant reduction in sugar usage costs as part of the process.
Reasons that may cause (°Bx) to deviate from the actual value:
The ±0.03 probably comes from the sensitivity of the temperature sensor, since at a maximum possible temperature deviation of about 0.45°C, the maximum possible deviation is ±0.03°Bx.
The ±0.35 probably comes from the sensitivity of the mass sensor, since the maximum possible deviation is ±0.35°Bx when the maximum possible mass deviation is about 0.15 grams. To overcome possible deviations in mass, researchers had to increase the volume and, consequently, the sample mass. For example, if at 100 grams of sample mass the mass sensor gives the maximum possible mass deviation of about 0.15 grams and also gives the same mass deviation at 1000 grams, then the error percentage for each sample will be respectively: 100 grams The error percentage at 1000 grams = 0.15%, and the error percentage at 1000 grams = 0.015%. Therefore, the larger the sample size and the greater the sample mass, the smaller the error caused by the mass sensor reading.
5. Results and discussion
These experiments were performed under normal operating conditions and normal temperatures. Samples were tested at 100, 200, 300, 400, 500 cm³ to select the recommended sample volume and the minimum volume at which accurate Brix degrees can be obtained, and to determine the conditions for operation and measurement.
Statistical description of the sample:
Expected sample Brix: 15.65°Bx.
Sample temperature: 10.30°C.
All suspended solids must be removed and the purity of the sample confirmed.
5.1. Difference in Brix degree (°Bx) for 100 cm³ sample volume
Maximum positive difference = +0.24°Bx
Maximum negative difference = -0.35°Bx
5.2. Difference in Brix degree (°Bx) for 200 cm³ sample volume
Maximum positive difference = +0.17°Bx
Maximum negative difference = -0.29°Bx
5.3. Difference in Brix degrees (°Bx) for a sample volume of 300 cm³
Maximum positive difference = +0.1°Bx
Maximum negative difference = -0.12°Bx
5.4. Difference in Brix degrees (°Bx) for a sample volume of 400 cm³
Maximum positive difference = +0.1°Bx
Maximum negative difference = -0.09°Bx
5.5. Difference in Brix degrees (°Bx) for a sample volume of 500 cm³
Maximum positive difference = +0.06°Bx
Maximum negative difference = -0.06°Bx
Based on the above results, the recommended measurement volume is 500 cm³, so the operator must manually adjust the sample to the recommended volume, and the device has been programmed with the default volume being the recommended volume.
The results show that the Brix values ââobtained from the proposed digital Brix meter are close to the accurate values ââobtained from the refractometer equipment, it is worth noting that the refractometer equipment used has a refrigerator to cool the sample to 20°C, which requires more It takes more time to give an accurate value. The proposed device for measuring Brix gives the value directly without cooling the sample, although there are overall differences in the working principles of the two systems. The results also show that the maximum difference in Brix values ââbetween the two devices is 0.06°Bx (at 500 cm³), which is a very acceptable rate in the sugar industry. Therefore, the results usually match.
Through testing and analysis of digital sugar meters, we conclude that this new measurement method can play an important role in the sugar and food industries. The device is not only highly accurate, but also easy to operate and low cost. With the advancement of technology, this digital sugar meter is expected to become one of the standard equipment for sugar content measurement in the future, providing a more efficient and convenient tool for sugar production.
