Sugar inversion leads to a change in
°Brix
|
|
PBA-SI was developed from the well proven PBA-S for soft drinks that contain sucrose due to the use of beet or cane sugar. In an aqueous solution, sucrose chemically reacts to a mixture of fructose and glucose without a change to the sweetness of the drink. This process is called sugar inversion and leads to a significant increase in °Brix as measured by density.
|
| |
Measurement at all degrees of inversion
|
|
With PBA-SI, you can get the original Brix values of your samples independently of the actual degree of inversion. Therefore, instead of using a density measuring instrument (DMA 4500 or DMA 5000), a combined density and sound velocity instrument, the Soft Drink Analyzer 2 P, is used.
|
| |
Convenient and fast measurement of Brix values
|
|
Through simultaneous measurement of density and sound velocity and subsequent calculation methods, the original Brix value as well as the actual - and the value at full inversion are available. Additionally, the actual degree of inversion in % is calculated. For all results we can guarantee a unique accuracy and repeatability. The configuration, space requirements, and the sample handling are the same as for PBA-S.
|
| |
)
