Low-Cost Sensor for Continuous Measurement of Brix in Liquids
This paper presents a Brix sensor based on the differential pressure measurement principle. Two piezoresistive silicon pressure sensors were applied to measure the specific gravity of the liquid, which was used to calculate the Brix level. The pressure sensors were mounted inside custom-built water-...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Sensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-8220/22/23/9169 |
| _version_ | 1797462189997555712 |
|---|---|
| author | Swapna A. Jaywant Harshpreet Singh Khalid Mahmood Arif |
| author_facet | Swapna A. Jaywant Harshpreet Singh Khalid Mahmood Arif |
| author_sort | Swapna A. Jaywant |
| collection | DOAJ |
| description | This paper presents a Brix sensor based on the differential pressure measurement principle. Two piezoresistive silicon pressure sensors were applied to measure the specific gravity of the liquid, which was used to calculate the Brix level. The pressure sensors were mounted inside custom-built water-tight housings connected together by fixed length metallic tubes containing the power and signal cables. Two designs of the sensor were prepared; one for the basic laboratory testing and validation of the proposed system and the other for a fermentation experiment. For lab tests, a sugar solution with different Brix levels was used and readings from the proposed sensor were compared with a commercially available hydrometer called Tilt. During the fermentation experiments, fermentation was carried out in a 1000 L tank over 7 days and data was recorded and analysed. In the lab experiments, a good linear relationship between the sugar content and the corresponding Brix levels was observed. In the fermentation experiment, the sensor performed as expected but some problems such as residue build up were encountered. Overall, the proposed sensing solution carries a great potential for continuous monitoring of the Brix level in liquids. Due to the usage of low-cost pressure sensors and the interface electronics, the cost of the system is considered suitable for large scale deployment at wineries or juice processing industries. |
| first_indexed | 2024-03-09T17:32:57Z |
| format | Article |
| id | doaj.art-8a8d230231734fa5bb34fb6c46682053 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-09T17:32:57Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-8a8d230231734fa5bb34fb6c466820532023-11-24T12:09:37ZengMDPI AGSensors1424-82202022-11-012223916910.3390/s22239169Low-Cost Sensor for Continuous Measurement of Brix in LiquidsSwapna A. Jaywant0Harshpreet Singh1Khalid Mahmood Arif2Department of Mechanical and Electrical Engineering, SF&AT, Massey University, Auckland 0632, New ZealandNew Zealand Product Accelerator, The University of Auckland, Auckland 1010, New ZealandDepartment of Mechanical and Electrical Engineering, SF&AT, Massey University, Auckland 0632, New ZealandThis paper presents a Brix sensor based on the differential pressure measurement principle. Two piezoresistive silicon pressure sensors were applied to measure the specific gravity of the liquid, which was used to calculate the Brix level. The pressure sensors were mounted inside custom-built water-tight housings connected together by fixed length metallic tubes containing the power and signal cables. Two designs of the sensor were prepared; one for the basic laboratory testing and validation of the proposed system and the other for a fermentation experiment. For lab tests, a sugar solution with different Brix levels was used and readings from the proposed sensor were compared with a commercially available hydrometer called Tilt. During the fermentation experiments, fermentation was carried out in a 1000 L tank over 7 days and data was recorded and analysed. In the lab experiments, a good linear relationship between the sugar content and the corresponding Brix levels was observed. In the fermentation experiment, the sensor performed as expected but some problems such as residue build up were encountered. Overall, the proposed sensing solution carries a great potential for continuous monitoring of the Brix level in liquids. Due to the usage of low-cost pressure sensors and the interface electronics, the cost of the system is considered suitable for large scale deployment at wineries or juice processing industries.https://www.mdpi.com/1424-8220/22/23/9169Brix sensorpressure sensorhydrometerdifferential pressurespecific gravitywine fermentation |
| spellingShingle | Swapna A. Jaywant Harshpreet Singh Khalid Mahmood Arif Low-Cost Sensor for Continuous Measurement of Brix in Liquids Sensors Brix sensor pressure sensor hydrometer differential pressure specific gravity wine fermentation |
| title | Low-Cost Sensor for Continuous Measurement of Brix in Liquids |
| title_full | Low-Cost Sensor for Continuous Measurement of Brix in Liquids |
| title_fullStr | Low-Cost Sensor for Continuous Measurement of Brix in Liquids |
| title_full_unstemmed | Low-Cost Sensor for Continuous Measurement of Brix in Liquids |
| title_short | Low-Cost Sensor for Continuous Measurement of Brix in Liquids |
| title_sort | low cost sensor for continuous measurement of brix in liquids |
| topic | Brix sensor pressure sensor hydrometer differential pressure specific gravity wine fermentation |
| url | https://www.mdpi.com/1424-8220/22/23/9169 |
| work_keys_str_mv | AT swapnaajaywant lowcostsensorforcontinuousmeasurementofbrixinliquids AT harshpreetsingh lowcostsensorforcontinuousmeasurementofbrixinliquids AT khalidmahmoodarif lowcostsensorforcontinuousmeasurementofbrixinliquids |