Beverage | Soft Drinks | Quality control of sugary drinks (juices, nectars, compotes)

Producers of juices, nectars and compotes rely on sugar content (°Brix) monitoring to achieve optimum end-product consistency. The concentration in °Brix value of the final product is a key parameter in the blending operation. The more accurate the blending process, the greater the cost-savings. Anton Paar’s inline refractometer L-Rix 5100 has proven to be well suited for the continuous monitoring of sugar concentration for food and beverage production processes and can be directly installed into the production line or tank to measure the concentration in °Brix in real-time.

Juice production 

Juices and nectars are made from fruit juice concentrates (concentrated up to 66 °Brix) and purées. While juice only contains natural ingredients from fruits and vegetables, nectar is diluted juice with added water and sugar. The fruit juice content in nectar can vary between 25 and 99 %. Compotes are drinks made by extracting aromas from whole fruits in water and adding sugar to taste (30 – 50 °Brix).

Ready to drink (RTD) fruit juices are produced at industrial scale using concentrated juices of the respective fruits, which are diluted with water.

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