Ahmed, M., Ahmed Taha, G., Ibrahim, K., Mohamed, M., Zeen Elabedeen, H. (2022). Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution. JES. Journal of Engineering Sciences, 50(3), 1-10. doi: 10.21608/jesaun.2022.115375.1108
Mohamed Elewa Ahmed; Gaber El-saady Ahmed Taha; khalil Ali Khalil Ibrahim; Mahmoud Tawfek Mohamed; Hossam Elhossieny Zeen Elabedeen. "Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution". JES. Journal of Engineering Sciences, 50, 3, 2022, 1-10. doi: 10.21608/jesaun.2022.115375.1108
Ahmed, M., Ahmed Taha, G., Ibrahim, K., Mohamed, M., Zeen Elabedeen, H. (2022). 'Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution', JES. Journal of Engineering Sciences, 50(3), pp. 1-10. doi: 10.21608/jesaun.2022.115375.1108
Ahmed, M., Ahmed Taha, G., Ibrahim, K., Mohamed, M., Zeen Elabedeen, H. Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution. JES. Journal of Engineering Sciences, 2022; 50(3): 1-10. doi: 10.21608/jesaun.2022.115375.1108
Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution
1Science and Technology of the Sugar Industry, Engineering Section , Faculty of Sugar and Integrated Industries Technology, Assiut University, Egypt
2Electrical Engineering Department Faculty of Engineering, Assiut University, Assiut, Egypt
3Mechanical department, Faculty of Engineering, Assiut University
4Director of Devices and Control, Abu Qurqas Sugar & Integrated Industries Company, South Minya
5Devices and Control Engineer, Hawamdiya Sugar & Integrated Industries Company, Cairo
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 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.
[1] Matthew D. Kleinhenz and Natalie R. Bumgarner, “Using °Brix as an Indicator of Vegetable Quality: An Overview of the Practice | Ohioline,” Ohio Agricultural Research and Development Center, 2013. https://ohioline.osu.edu/factsheet/HYG-1650.
[2] A. R. Macon, “Brix Measurement,” PPD Inspection Series, 2011. [Online]. Available: https://www.fruitsmart.com/wp-content/uploads/Brix-Table-USDA-Conversion-Chart.pdf.
[3] D. Trumbore and D. J. Nelson, The Science of Breaking Bad. London: The MIT Press, 2019. https://direct.mit.edu/books/book/4311/The-Science-of-Breaking-Bad
[5] H. E. M. Elewa, G. El-Saady, K. Ibrahim, M. Tawfek, “A novel Method for Brix Measuring in raw Sugar Solution,” Egypt. Sugar J., vol. 15, no. 2636–2694, pp. 69–86, 2020, [Online]. Available: http://www.aun.edu.eg/sugar_tec_institute/Arabic/Journal/vol.15.pdf.
[6] F. Bates, Polarimetry, Saccharimetry and the Sugars. Table 109: Brix, apparent density, apparent specific gravity, and grams of sucrose per 100 ml of sugar solutions. National Bureau of Standards, 1942. pp. 614:656. Available: https://archive.org/details/circularofbureau440bate/page/614/mode/2up
[7] T. O. J. McCutcheon, S.C., Martin, J.L, Barnwell, Water Quality in Maidment, D.R. (Edit. Handbood of Hydrology, McGraw-Hill, 1993.
[8] M. Shachman, The Soft Drinks Companion: A Technical Handbook for the Beverage Industry. CRC Press, 2004, pp. 26:29.