Any mechanism or theory?
Related with citric acids or macromolecules in orange juice?
Any publications can refer?
Depending on the processing temperature there can be slight changes in the soluble sugars. This can possibly occur with breakdown of insoluble polysaccharides into their corresponding soluble monomers. This has to be monitored with varying temperatures.
Depending on the processing temperature there can be slight changes in the soluble sugars. This can possibly occur with breakdown of insoluble polysaccharides into their corresponding soluble monomers. This has to be monitored with varying temperatures.
The Brix measurement of a liquid fluctuates according to temperature. The Brix of a cold sample will measure higher than the same sample at room-temperature. When measured hot, the Brix reading will be lower. To maintain consistent readings, we recommend to use a refractometer that features Automatic Temperature Compensation (ATC). ATC automatically adjusts the reading based on temperature, and displays the Brix as it would be at 20 Celsius. Without ATC, samples and measurements should be at room temperature (a temperature conversion table should be used in conjunction with non-ATC refractometers).
Esta tabla °BRIX vs Temperatura, te ayudara a corregir, cuando tu refractometro no se auto ajuste a la temperatura
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