KROHNE OPTIMASS Sensors Concentration Measurement EN - Manual (Page 7)

CONCENTRATION MEASUREMENT
3
7
OPTIMASS
www.krohne.com 01/2014 - 4000733002 - AD OPTIMASS Concentration R04
Concentration measurement
3.1 General concentration measurement
The general concentration mode allows measurement to match the customer's product.
For general concentration measurement, the two parts of the solution are refered to as Product
A and Product B.
Solutions have three main types, as shown in the following table:
Use menu C2.x.1 to measure the resepctive percentages of Product A and Product B in the
solution.
3.2 Formulae
3.2.1 °Brix
° Brix is the concentration, by mass, of sucrose in pure water and is often used in the wine, sugar
and carbonated drink industries. The °Brix is directly proportionate to the percentage of sucrose
by weight, so 10g of sugar in 100g of pure water has a value of 10 °Brix. The °Brix value of a
solution does not vary with temperature which means that if a 100g solution contains 40g of
sugar, the sugar content will remain at 40g regardless of any change in temperature.
The concentration of °Brix is shown as a percentage from 0...100% in the temperature range -
20°C...+100°C / -4°F...+212°F
The concentration flow is calculated using the formula:
Concentration total is the accumulation of concentration flow over time
3.2.2 °Brix accuracy
In practice, very few companies work with pure sugar solutions but they still use a refractomoter
to measure °Brix. Very often the solution will contain other components in addition to sucrose.
Components such as: glucose; fructose; fruit acids; proteins and suspended particles are often
present. Many of these components might affect the product's overall refractive index. Because
of this, the refractometer reading becomes an approximate value of the actual sugar content.
Solution type Details Example
Suspension Solids suspended in a liquid. Slurry
Emulsion Mixtures of two immiscible non-
compressible components. In this case
the two components do not mix / interact
with each other.
Mixture of oil and water
Solution Two components that mix or interact with
each other.
Coffee dissolved in water
C
F
concentration flow
Bx Brix
M
F
mass flow
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