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The water-soluble part of the total dry matter in the food is called the brix. water-soluble dry matter; It forms sugars, primarily fructose and glucose, organic acids such as citric acid, malic acid, tartaric acid.
Brix determination is mostly; It is made in meat products, milk and dairy products, foods with high moisture such as vegetables and fruits, liquid foods such as fruit juice and alcoholic beverages.
Briks is used for quality control purposes, especially in the production stages of foods. It is a parameter used for processes such as monitoring the maturity and harvest time of fruits, and continuous monitoring of the processing processes of foods such as fruit juice, canned food and tomato paste.
Different methods are used for Brix determination:
- Refractometer
- Areometer
- Drying cabinet
The most used method is the refractometer, which gives the most practical and fast results.
