In-line Brix concentration measurement in jam cooking

Jams are a popular sweet product made by cooking fruits puree, pulp of juice with sugar to obtain a gel consistency product.  

Jam cooking batch control using in-line Brix concentration measurement  

Jam cooking is usually made in batches and consists of four main phases:  

• Ingredients edition: mixing of berries, fruits, pectin and sugar with water. 
• Sweetening cooking: berries and fruits absorb sugar from the liquid until equilibrium is achieved. 
• Pasteurization: destroying microorganisms. 
• Cooling: cooling of the jam and adding aromas. 

Download the application note to learn details on how Vaisala Polaris Sanitary Refractometer is used for in-line Brix concentration measurement in jam preparation. This measurement provides the following benefits to the process: 

• measure Brix not only from final product but also during processing
• eliminates the need for batch sampling and off-line analyzing 
• improves product consistency and quality 
• meet specifications for proper product labelling 
• optimizes sugar usage 

Various refractometer installation options include open boiling pan, vertical vacuum cooker, horizontal vacuum cooker or pipe cooker.  

Download our application note in PDF by filling in the form.
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