Food | Dissolving Granulated Sugar

In the preparation of standardized sugar syrup by dissolving granulated sugar in water the sugar concentration must be controlled to obtain a constant product quality. The concentration in °Brix is the key parameter of the syrup production to guarantee an accurate blending process. 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 sugar concentration in °Brix in real-time.

Syrup preparation

The main ingredients of carbonated and still soft drinks are water and sugar. Sugar represents the second major ingredient and is mostly provided as syrup for the soft drink production. Sugar syrup is also an essential part of a variety of products such as confectionery, jam or pharmaceutical products.

One of the first stages in the soft drink manufacturing process is the preparation of standardized sugar syrup in a concentrated form, typically at a target concentration of 60 – 67 °Brix. Different mixing technologies as well as discontinuous and continuous processes are in use in the beverage industry. An integrated, fully-automated concentration measurement ensures the constant °Brix value of the sugar syrup, which is crucial to ensure the quality of the end product. Anton Paar offers continuous measurement of the concentration of sugar solutions up to 100 % and up to 105 °C with the highest accuracy and reliability. During mixing air is introduced into the sugar solution and the arising bubbles can negatively influence the measurement of the syrup concentration. Because a refractive index measurement is unaffected by the presence of bubbles an inline refractometer is perfectly suited to measure the exact concentration in °Brix of the syrup before it is transferred to the storage tank.

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