°Brix in the evaporation

Measuring °Brix in the evaporation

The evaporation process increases the solids content of the juice from 16% to 65%. Typically, the water is boiled off in a number of evaporator vessels. After each stage of evaporation the °Brix content of the sugar juice is measured. The microwave based systems from Berthold provide real-time information on the sugar content and allow for reliable control of the evaporators.

Customer benefits

Reliable control of the individual evaporation stages
High throughput
Ideal utilization of heating energy
Optimized thickening of syrup

Characteristics

Located at the inlet, recirculation, or outlet of each evaporator
Microwave FlowCell installed in the pipeline
Continuous online concentration measurement
Highly representative results due to proven and state-of-the-art microwave measuring technology
Pre-calibrated system
Maintenance free probe and transmitter

Unrivaled Reliability & Reproducibility

"In summary, we confidently recommend this measurement system — it delivers exceptional accuracy, precision, and performance".

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Boost efficiency in sugar production

Discover how advanced Brix measurement technology from Berthold delivers stable, drift‑free readings that increase sugar recovery and overall operational performance. Even small gains in measurement accuracy can translate into major cost savings and higher process reliability.

Save money with accurate Brix values – reduce costly errors, improve consistency, and eliminate recalibration during the entire campaign.

Explore Brix control benefits

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