I want to know about the method by which I can calculate the natural brix of fruits. and How I can adjust the brix of fruit juices ???
There is a small equipment brixometer, it is a portatil refractometer with some limits. This equipment has direct readings of soluble solids. you put a juice drop and ready.
I am already using refractometer. Problem is regarding dry fruit. e.g. if i want to check brix of tamarind which is in dry state. How to check its brix? By diluting it will it give accurate value ???
As indicated by Jatinder Pal Singh the degree Brix gives you the measurement of the total solubles, if your material is dry you don't have a solution. It is probably better to select another type of measurement to evalutate your material.
Brix is a indirect measurement about sugar of fruit. It represent about 80 a 90% of sugar, depending of fruit.
With dry fruits such as tamarind even dilutions will not give adequate results and some precision. How expedite need to be your measurements? I would suggest the phenol-sulfuric method if you want to have repeatability and can´t rely on more expensive equipment.
The image provided of the refractometer seems to me that it is good enough for expedite measurements of total sugars. If you need more accurate measurements of sugars, then you have to go for, for example, colorimetric methods or chromatography.
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