How to measure the degree and concentration of sugar hammer, and what is the best way?

Baumé hydrometer, Baumé (abbreviated as ° b e), Bolix hydrometer abbreviated as bx. Approximate 1 °b per 1bx is equivalent to a solution containing 1 (weight) of dry solids.

It can only be used for white sugar solution, and if it is replaced with other products, it is not exactly this relationship

The sugar cane raw material from the sugar mill is first crushed into flakes or strips to make sucrose material, which is then sent to a press for pressing. The squeezed cane juice is cleared after sulfurous acid purification, pre-ashing and heating, sulfur fumigation neutralization, sedimentation and filtration, etc., at this time, the concentration of clear juice is about 12 14% brix, and the clear juice must be concentrated into 60% brix syrup through multi-effect evaporation, and is made into clean syrup by sulfur fumigation and filtration, and the clean syrup is made into raw sugar by boiling sugar, crystallization, centrifugation and drying. When the Brix value exceeds 13%, the sucrose hammer meter (field inspection or crushing process measurement) can intuitively measure the Brix value to determine the sugarcane harvesting standard.

In the sugar industry, the measurement of the hammer and purity of the sugar solution is not only the inspection of the results of each process in the sugar production process, but also the main basis for controlling the production operation. Among them, the hammer degree indicates the concentration of sugar in the sugar solution, and the purity indicates the sucrose content in the sugar solution; The hammer and purity of the sugar solution, as well as the purity measurement of the finished product, are of great importance in the sugar industry.

1. Manual detection methodAt present, the traditional measurement method still stays in the manual detection means: the hammer degree, purity and purity of the sugar solution, the manual measurement process is that the inspector samples back to the laboratory from each testing point, and the high-concentration sugar solution and sugar products are first weighed with a balance according to the requirements of a certain weight of sugar solution or sugar products and the corresponding weight of distilled water, and the proportion or multiple of sugar water is calculated, and then the sugar water is mixed and stirred evenly to form a low-concentration sugar solution, poured into a graduated cylinder or other containers, and the hammer degree and temperature are measured with a sucrose hammer meter or refractometer. Then take a small amount of low-concentration sugar solution, measure the optical rotation with a polarimeter, and then manually calculate the hammer and purity values of the raw sugar solution, and then record the measured values and hand them over to the relevant operators. The whole operation process is very time-consuming and cumbersome, and does not have much guidance for the real-time nature of the production process.

Sucrose, glucose. Additional knowledge: Sugar hammer meters are sometimes referred to as saccharimeters.

Sugar hammer meter is divided into handheld saccharimeter, digital saccharimeter, and fruit saccharide nondestructive tester on the market. Hand-held saccharimeter has been widely used in industry, agriculture, sugar, machinery, chemical and other industries.

Method 1 Use a balance to measure the mass of a sugar cube as m, and use a millimeter scale to measure the length of one of the pieces as A, width B, and height C, then the density p=m abc

Method 2 Use a balance to measure the mass m of a piece of sugar, pour an appropriate amount of water into the vector cylinder, write down the body v1 of the mu of water, put the sugar cube into the water in the graduated cylinder, and immediately read out the total volume of water and sugar v2 at this time, then the density p=m v2-v1

Method 3 Measure the quality of a piece of sugar cube with Oak Naianping, then put the sugar cube into the graduated cylinder, pour in an appropriate amount of white granulated sugar to bury the sugar cube, shake the graduated cylinder to flatten the surface of the white sugar, write down the total volume of the white granulated sugar and the sugar v1, take out the sugar cube with tweezers, shake the graduated cylinder to flatten the surface of the white sugar, and note its volume v2, then p=m v1-v2

1。Use a balance to measure the mass of the sugar cubes.

2。Add water to the graduated cylinder manuscript pure and record the volume of water.

Hold the sugar cube with a thin thread, sink it into the water in a graduated cylinder, and record the total volume of water and sugar at this time.

The speed should be fast, otherwise the sugar will dissolve).

Subtract the two data to get the sugar cube volume.

3。Calculate the density of the sugar cube using [density = mass volume per volume]. Thank you!

Brix and hammer actually want to express the same meaning, but the often said saccharimeter, mainly measured by the principle of refractomy, its measuring instruments are common: scale handheld refractometer, mini digital sugar meter, Abbe refractometer, desktop automatic digital refractometer.

Some detailed information can be found in my space article.

And the method of measuring hammer degree should be measured by gravity:

How to use the sugar hammer meter:

1) Pour the sucrose solution into a 200-250ml dry graduated cylinder, add it to 3 4 of the volume of the graduated cylinder, and measure the temperature of the sample liquid with a thermometer.

2) Carefully place the washed and dried sugar hammer meter into the sucrose solution, wait for it to stand still, and then gently press a little, wait for it to float until it is balanced, and read the scale at the intersection of the sugar solution level and the density meter.

3) According to the temperature of the sugar solution and the reading of the sugar hammer meter, the meter is corrected to the value of 20.

Equipment: sugar cubes, balance (including French code), graduated cylinder, plastic wrap, flour.

1.Wrap the sugar in plastic wrap and measure its mass to m with a balance

2.Put the flour in a graduated cylinder and measure its volume to v1

3.The sugar is buried in flour and measured to v2 in volume

4.Sugar cube density: p=m v2-v1

1. In the first stage: sugar solution production stage.

Sugar beet pomace Before bagasse cleaning, MS-570 can be installed to measure the sag content and hammer of sugar beet pomace bagasse.

2. In the second stage: sugar solution purification stage.

The milk of lime milk can be measured.

3. In the third stage: the evaporation stage of sugar solution.

The MS-570 can be installed after multi-pole evaporation to measure the sag content and hammer in the sugar solution.

4. In the fourth stage: the crystallization stage of the sugar industry.

The MS-570 can be installed in a sugar boiler to measure sag content and hammer degree.