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    Experiment - Syrup Preparation

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    Ryan
    The document discusses the preparation of syrup solutions of varying Brix degrees. It explains that the Pearson Square Method can be used to dilute or increase the strength of a syrup by mixing known amounts of two syrups with different Brix readings. As an example, it shows how to prepare 500 kg of a 45° Brix syrup by mixing 336.5 kg of 62° Brix syrup with 163.5 kg of 10° Brix syrup. Tables provide the relationship between Brix degree, sugar content, and volume for syrup solutions.

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    Experiment - Syrup Preparation

    Uploaded by

    Ryan
    113 views4 pages
    The document discusses the preparation of syrup solutions of varying Brix degrees. It explains that the Pearson Square Method can be used to dilute or increase the strength of a syrup by mixing known amounts of two syrups with different Brix readings. As an example, it shows how to prepare 500 kg of a 45° Brix syrup by mixing 336.5 kg of 62° Brix syrup with 163.5 kg of 10° Brix syrup. Tables provide the relationship between Brix degree, sugar content, and volume for syrup solutions.

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    Experiment- Syrup Preparation

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    The document discusses the preparation of syrup solutions of varying Brix degrees. It explains that the Pearson Square Method can be used to dilute or increase the strength of a syrup by mixing known amounts of two syrups with different Brix readings. As an example, it shows how to prepare 500 kg of a 45° Brix syrup by mixing 336.5 kg of 62° Brix syrup with 163.5 kg of 10° Brix syrup. Tables provide the relationship between Brix degree, sugar content, and volume for syrup solutions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    113 views4 pages

    Experiment - Syrup Preparation

    Uploaded by

    Ryan
    The document discusses the preparation of syrup solutions of varying Brix degrees. It explains that the Pearson Square Method can be used to dilute or increase the strength of a syrup by mixing known amounts of two syrups with different Brix readings. As an example, it shows how to prepare 500 kg of a 45° Brix syrup by mixing 336.5 kg of 62° Brix syrup with 163.5 kg of 10° Brix syrup. Tables provide the relationship between Brix degree, sugar content, and volume for syrup solutions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    FFP Lab Manual 22FTBS152

    EXPERIMENT NO- 3
    AIM: Preparation of syrup (°Brix) solution

    PRINCIPLE:

    In canning fruits, sugar in the form of syrup is used to bring out the full flavour of the fruits. Care
    must be taken not to make the contents excessively sweet. Strength of the syrup would depend on
    the kind and variety of fruit. Generally the more acidic fruits require denser syrup.

    In commercial practice, syrups of desired Brix are prepared according to a formula by which a
    known weight of sugar is added to a given volume of water. Sometimes, it will be found necessary
    in practice to dilute a syrup or increase its strength. This is facilitated by what is known as the
    "Pearson Square Method".

    PROCEDURE:

    1. Draw a square ABCD with the centre marked E.


    2. At A, note the Brix reading of the heavy syrup and the amount of sugar present per liter of
    the syrup.
    3. At D, write the Brix degree of the light syrup and the amount of sugar present per liter of the
    syrup.
    4. This is marked zero when water is only to be added for dilution, and 100 when sugar is to be
    added.
    5. At E, write the Brix degree and the sugar present per liter of the desired syrup. Now work
    diagonally across the square.
    6. Subtract the smaller number from the larger and write the difference at the opposite corners
    C and B.
    7. These numbers represent the ratio in which the two syrups are required to be mixed.

    Problem: Prepare a 500 kg syrup of 45 °Brix from syrups of 62 °Brix and 10 °Brix.

    8
    FFP Lab Manual 22FTBS152

    Solution:
    Syrup can be mixed by weight also as illustrated in the following examples. Thus, to prepare
    a syrup of 45 °Brix starting with a syrup of 62 °Brix and 10 °Brix, mix 45 – 10 = 35 kg of
    syrup of 62 °Brix with 62 – 45 = 17 kg of syrup of 10 °Brix to obtain 52 kg of syrup of 45
    °Brix.

    To prepare 500 kg syrup of 45 °Brix:


    𝟑𝟓
    𝑨𝒎𝒐𝒖𝒏𝒕 𝒐𝒇 𝟔𝟐 °𝑩𝒓𝒊𝒙 𝒖𝒔𝒆𝒅 𝒕𝒐 𝒑𝒓𝒆𝒂𝒑𝒓𝒆 𝟒𝟓 °𝑩𝒓𝒊𝒙 = × 𝟓𝟎𝟎 = 336.5 kg
    𝟓𝟐

    𝟏𝟕
    𝑨𝒎𝒐𝒖𝒏𝒕 𝒐𝒇 𝟏𝟎 °𝑩𝒓𝒊𝒙 𝒖𝒔𝒆𝒅 𝒕𝒐 𝒑𝒓𝒆𝒑𝒂𝒓𝒆 𝟒𝟓 °𝑩𝒓𝒊𝒙 = × 𝟓𝟎𝟎 = 163.5 kg
    𝟓𝟐

    Problem discussed in the practical:

    Solution:

    9
    FFP Lab Manual 22FTBS152

    Relationship between degree Brix reading and composition of syrup


    Degree Brix at Weight of sugar to be added to Volume of syrup from one liter Weight of sugar contained in
    20oC each liter of water (g) of water (liter) one liter of syrup (g)
    10 111 1.067 104
    11 123 1.076 114
    12 136 1.085 125
    13 149 1.093 136
    14 163 1.101 147
    15 176 1.111 158
    16 190 1.119 170
    17 204 1.127 181
    18 219 1.137 193
    19 234 1.146 204
    20 250 1.157 216
    21 266 1.167 228
    22 282 1.176 240
    23 300 1.187 252
    24 317 1.198 264
    25 334 1.208 276
    26 352 1.220 289
    27 370 1.231 301
    28 389 1.243 313
    29 409 1.256 326
    30 430 1.269 338
    31 450 1.281 351
    32 472 1.294 364
    33 794 1.309 377
    34 517 1.323 390
    35 540 1.338 403
    36 564 1.353 417
    37 589 1.369 430
    38 614 1.384 444
    39 641 1.401 458
    40 669 1.419 471
    41 697 1.437 485
    42 726 1.454 499
    43 756 1.474 513
    44 788 1.494 517
    45 820 1.514 541
    46 855 1.536 557
    47 890 1.558 571
    48 926 1.580 586
    49 964 1.604 601
    50 1003 1.628 616
    51 1044 1.654 631
    52 1086 1.681 645
    53 1131 1.710 661
    54 1177 1.739 677

    10
    FFP Lab Manual 22FTBS152

    55 1236 1.770 693


    56 1277 1.803 708
    57 1329 1.837 723
    58 1385 1.871 740
    59 1443 1.907 757
    60 1505 1.948 773
    61 1569 1.988 789
    62 1637 2.032 805
    63 1708 2.077 831
    64 1784 2.124 839
    65 1862 2.174 857
    66 1947 2.229 875
    67 2039 2.287 892
    68 2132 2.344 910
    69 2223 2.411 927
    70 2340 2.480 944

    11

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