Brix value

Results in commercial operations were similar but did not duplicate those reported for experimental lots. Average Brix values of must for commercially processed fruit in New York State (18) for the years... 

Table I. Brix Values of Experimental Eastern Grape Musts0...

Calculate the amount of water needed to adjust the °Brix value to 12 using the following equation ... 

Blend the sample and added water in a stomacher laboratory blender fitted with a sample bag until the °Brix value of the sample is consistently 12 0.1. 

Samples with lower Brix values can also be measured as long as their concentrations are consistent from experiment to experiment. 

The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content (measured in degrees Brix). Many countries now have in place a minimum Brix value for various juices. These minima are backed either by legal statute or industry code of practice. They normally apply to juices prepared by adding water to concentrate and not to not from concentrate products. 

Tables 3.2 and 3.3 provide Brix values and corresponding specific gravities and sucrose contents, and Brix values for a range of fruit juices.

Table 3.3 List of current Brix values for single-strength juices direct and from concentrate...

The assessment of the refractometric solids content, generally referred to as the Brix value, is one of die basic tests that is carried out in today s soft drinks... 

The colour of a soft drink or fruit juice may be assessed in a number of ways. If the product is clear it can simply be carried out by measuring the absorbance of the product at one or more wavelengths. The actual values chosen will depend on the particular colour of the product. For a yellow product, such as apple juice, wavelengths of 465, 430 or 420 ntn are often chosen to assess the colour. These values can then be expressed in European brewing convention (EBC) units by multiplication by a factor of 25. The actual Brix value chosen to assess the colour depends on the country however, levels between 11 and 12 are often taken as the norm. If dealing with a red-coloured product, then the assessment is generally carried out at 520 nm. Absorbance values are sometimes also taken at 420 nm in red or black juices to assess the brownness of the product. The two absorbance values are often used to express a colour ratio, which gives an indication of colour versus brownness ... 

Brix values were converted to product concentrations (g/L) using maltose as a standard. Although it is extremely likely that we had a distribution of mono-, di-, and polysaccharides, we simply used a total sugars concentration for kinetics modeling at this point. Various mathematical forms were tested in an effort to represent the inhibitory effect of product on reaction rate however, the form recommended by Lim et al. (2) (Eq. 1) provided the best overall fit to the data. 

Figure 5-1 Values of the Flow Activation Energy ( a) of Concentrated Apple and Grape Juices are Exponentially Dependent on their °Brix Values.

The processing instractlons are based on a water brix value of 0,1 "Ux. 

After an initial heating step the pH and ° Brix values are measured. The finished product is very much influenced by temperature treatment. For (fmit) preparations to be used in finished products with a pH of less than 4.2 it is normal to heat the fmit preparation to 85-98°C with an appropriate holding time (so-called high acid products). For (fmit) preparations to be used in finished products with approx. pH 4.2 to 6.8, a temperature of approx. 138°C with adequate holding time must be obtained in order to have sporefree results. 

Figure 3. Mixed juice and evaporator Brix values during a 14 hour sampling period.

The random variation in purity values across evaporators is caused, not only by errors in measurement, but also by the compounded effects of several physical and chemical changes. Brix values will decrease with scale formation. The chemical composition of scale has frequently been studied (e.g., Sugar Milling Research Institute (South Africa) Annual Report, 1993—94) with some regional variation, scale from 1st and 2nd effects is calcium phosphates and sulphates, and some organic matter the harder scale from later ef-... 

S. Kawano, H. Abe, M. Iwamoto. Development of a cahbration equation with temperature compensation for determining the Brix value in intact peaches. J Near Infrared Spectrosc 3 211-218, 1995. 

In the case of the interaction mode, an interaction probe with a concentric outer ring of illuminator and an inner portion of receptor is usually used. Some companies produce specified NIR devices. The end of the probe is in contact with the surface of the sample. Therefore only the light transmitted through the sample can be detected. The interaction mode is used to determine the Brix value of fruits or vegetables. 

Figure 7.2.4. NIR spectra of intact oranges with different sizes but with same Brix value (40).

TABLE 7.2.2. Calibration and Validation Results for Brix Value of Mangoes Using Spectral Data Measured with FT20 and NIRS6500 Instruments... 

RPD is the ratio of standard deviation of reference data, say Brix value, in validation set to SEP. 

TABLE 7.24. Prediction Results for Brix Value of Mangoes from NIR Spectra Acquired under Various Sunlight Conditions... 

Figure 7.2.12. Correlation plots for Brix calibration of peaches (47). The plots are the correlation coefficients between if og IR) and Brix value plotted against wavelength when the first optical term is selected for MLR calibration.

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