BRIX – Sugar Determination
Sugar through °Brix and °HFCS units, is mostly measured with the refractive index or density in the beverage and food industry. These two parameters can be determined with manual methods, such as the abbe refractometer for the refractive index, hydrometers and pycnometers for density; or digital methods with portable and benchtop digital density and refractometry meters. The use of digital methods has numerous advantages over manuals, such as operator independence, no breakable glassware, quicker and easier sample preparation and cleaning, built-in temperature compensation, and above all, faster, accurate and highly reproducible measurements.
In this Application Note you will gain essential knowledge about Brix, °HFCS and other related scales, as well as the detailed advantages and disadvantages of each method for densitometry and refractometry.