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