30° brix sucrose solution

Fig. 8.4 Decrease in moisture content and increase in matter of apple samples treated for 45 min in a 30°Brix sucrose solution with ultrasound application at different intensities.

The measurement of pH is further complicated by the effect of high concentrations of sucrose (e.g., 60 Brix or 60%w/w) on hydrogen ion activity. Clarke (1970) has discussed the effect of sucrose solution structure on pH and calcium ion electrode processes and shown a decreased response of these electrodes to changes in ionic activity in sucrose solutions at 60 Brix and 24 °C. This reduced electrode response can in part be explained by the structural order of the sucrose-water mixture (molecular association in sucrose-water systems has been reviewed by Allen et at. (1974). In a 60 Brix sucrose solution the ratio of water molecules to sucrose molecules is 12.7 1, with water molecules hydrogen-bonded to sucrose (/.e., in the solvation shell) in dynamic equilibrium with free water. Therefore, the concentration of free water molecules and dissociated ions is much less than in dilute sucrose solutions. The number of water molecules in the sucrose solvation... 

BRIX The percentage by weight of the solids in a sucrose solution. 

Other physical phenomena that may be associated, at least partially, with complex formation are the effect of a salt on the viscosity of aqueous solutions of a sugar and the effect of carbohydrates on the electrical conductivity of aqueous solutions of electrolytes. Measurements have been made of the increase in viscosity of aqueous sucrose solutions caused by the presence of potassium acetate, potassium chloride, potassium oxalate, and the potassium and calcium salt of 5-oxo-2-pyrrolidinecarboxylic acid.81 Potassium acetate has a greater effect than potassium chloride, and calcium ion is more effective than potassium ion. Conductivities of 0.01-0.05 N aqueous solutions of potassium chloride, sodium chloride, potassium sulfate, sodium sulfate, sodium carbonate, potassium bicarbonate, potassium hydroxide, and sodium hydroxide, ammonium hydroxide, and calcium sulfate, in both the presence and absence of sucrose, have been determined by Selix.88 At a sucrose concentration of 15° Brix (15.9 g. of sucrose/100 ml. of solution), an increase of 1° Brix in sucrose causes a 4% decrease in conductivity. Landt and Bodea88 studied dilute aqueous solutions of potassium chloride, sodium chloride, barium chloride, and tetra-... 

The relative nature of measurements of color-removal and their dependence on the conditions under which they are made is illustrated by the data of Figures 3 and 4. These data were obtained in the author s laboratory by testing the two adsorbents in three different proportions with two different sucrose solutions, a number 13 soft sugar and a Cuban raw sugar. Both liquors were made up to a concentration of 47.5° Brix (1.216 specific gravity). The temperature and time of contact... 

The Brix scale is a density scale for sugar (sucrose) solutions. The degrees Brix are numerically equal to the percentage of sucrose in solution (wt/wt).The term Brix solids refers to the solids in solution as determined by a refractometer. 

Tlie evaporation is carried on to a final 65 to 68 percent sugar concentrate (syrup). The s3omp thus obtained is very dark brown and turbid. The concentration of sugar solution (juice) is measured on the Brix scale, which is a density scale for sugar (sucrose) solutions. The degrees on the Brix scale are numerically equal to the percentage of sucrose in the solution (e.g., 65 to 68 degrees Brix is 65 to 68 percent sucrose in solution). 

Brix is the percentage by weight of the solids in a pure sucrose solution. By general acceptance, the Brix represents the apparent solids in a sugar solution as determined by the Brix hydrometer or other densi-metric measurement converted to the Brix scale. 

Fig. 8.6 Acoustic pressure measurements carried out with a hydrophone in 800 ml of saturated brine and a sucrose solution (30°Brix). Ultrasound was applied with a...

Refractive Index. The refractometric value of sugar solutions is used as a rapid method for the approximate determination of the soHds content (also known as dry substance), because it is assumed that the nonsugars present have a similar influence on the refractive index as sucrose. Measurement is usually carried out on a Brix refractometer, which is graduated in percentage of sucrose on a wt/wt basis (g sucrose/100 g solution) according to ICUMSA tables of refractive index at 20.0°C and 589 nm. Tables are available that give mass fraction corrections to refractometric values at temperatures different from 20°C. 

Density. Measurement of density is widely used in the sugar industry to determine the sugar concentration of symps, Hquors, juices, and molasses. The instmment used is called a hydrometer or a spindle. When it is graduated in sucrose concentration (percent sucrose by weight), it is called a Brix hydrometer or a Brix spindle. Brix is defined as the percent of dry substance by hydrometry, using an instmment or table caUbrated in terms of percent sucrose by weight in water solution. Hydrometers are also graduated in °BaumH, stiU in use in some industries. The relationship between °BaumH and density, ing/cm, is °Baumn Baum e = 145(1 — 1/d). 

The relationship between the refractive index and the amount of dry substance content is well known for sucrose and is the basis for the degree Brix (°Brix) scale. It is arbitrarily set such that 1° Brix is equal to a concentration of 1% sucrose. In other words, the °Brix scale indicates the number of grams of sucrose per 100 g of solution. This relationship also holds for a large number of similar substances and finds extensive use in the food industry. For example, a reading of 40° Brix would mean that the sample contained 40 g of solid per 100 g of solution. 

Normally a stem or hydrometer is used to determine density. Hydrometers may be scaled in many different units. In the United States, grape juice and wine densities are usually measured in Brix or Balling degrees which are density units reflecting the weight per cent of sucrose in sucrose-water solutions. 

In both cases, an appropriate concentration unit to characterize the solution is termed °Brix. This is a measure of concentration equivalent to grams sucrose per 100 grams solution. Hence, to describe a solution as having a concentration of 10 °Brix means that it is a solution in which 10 g sucrose are contained in 100 g solution. Assuming the solvent to be water and the solute to be sucrose, the water content of 100 g of a solution is (100 - °Brix). 

Correlation curves can be drawn by plotting either solution density or refracLive index against °Brix. The accurate estimation of solution water content would appear to be a trivial second step. However, this is so only if the solute is pure sucrose. Also, since both density and refractive index are dependent upon temperature, the temperature of measurement must be known, and a calibration curve valid for that temperature must be available. 

The concentration of most fruit juices is conveniently measured in degrees Brix, although the strict interpretation of this measure refers to pure solutions of sucrose in water (e.g. 10°Brix is 10% w/w sucrose in water). For juices with a high proportion of sugars to acids, such as orange, pineapple and apple, this is... 

When the solids content of glucose syrups is measured by refractometers calibrated in degrees Brix, some correction must be applied to obtain the true solids level. Brix measurements are commonly used in the sucrose industry and refer to the percentage of sucrose in solution. The Brix tables were modified in 1936, 1966 and 1974, resulting in minor changes as shown in Table 21.8.59 These corrections have been incorporated into high-fructose syrup tables commonly used in the beverage industry (Table 21.9).60... 

Brix degree. A measure of the density or concentration of a sugar solution. The number of degrees Brix equals the percentage by weight of sucrose in the solution and is related empirically to the density. 

Bx = Brix, a measure of sugar concentration based on density. A hydrometer is used. One degree Brix equals the % by weight of sucrose in a water-sugar solution. 

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