In liquid foods such as beverage or food, the refractive index is a measure of the dissolved or submicron particles in its content. The Brix scale relates the refractive index to the sugar concentration. In this way, the index of refraction is continuously measured and the sugar concentration is monitored throughout the process. Common industrial applications include fruit and vegetable juices, concentrates and purees, jams, syrups, compotes and other pasty liquids, as well as biotechnical liquids and pharmaceutical materials.
Several methods exist for measuring refractive index. These include interferometry, the deflection method, and the Brewster angle method. However, the critical angle method is most commonly applied for process refractometers. In this method, the sample is held in contact with the face of a refractometer prism that has a known refractive index. A light source illuminates the prism-sample interface from the inside, and the output beam is reflected onto a photodetector array inside the refractometer. A sharp boundary between a bright and a dimly lit portion of the photodetector array is used to determine the refractive index and calculate the concentration.
The refractive index is one of the physical properties of olive oil, such as its density, boiling point or melting point. In fact, each substance has a unique refractive index. The refractive index of each oil is a characteristic feature of that oil.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests performed in this context, there are also refractive index determination services.
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