Efficient monitoring of sugar inversion in soft drinks using density and sound velocity meters
In soft drink and syrup production, sucrose undergoes "sugar inversion", altering composition and sweetness. Essential for quality control, this process is efficiently monitored by a density and sound velocity meter, providing rapid results, anytime ensuring precise dosing and consistent products.
Sugar inversion is a process that changes the composition of soft drinks and syrups and is forced by different conditions, such as temperature and acidity. Monitoring this process is essential for quality control.
Some procedures in the soft drink industry include traditional methods for forced sugar inversion, which typically involve using acids and heating, and are very time-consuming.
In contrast, the instrumental method using density and sound velocity measurement can track sugar inversion much more efficiently. It provides comprehensive data on the sugar concentration (°Brix) of the sample, detailing its inversion status with parameters representing the past, present, and future. The report demonstrates how density and sound velocity can effectively determine relevant measurement parameters and substitute traditional lab reference methods.
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