Description
The J57HA was designed to meet the unique needs of food quality testing where the refractometer is viewed as a QC tool rather than a laboratory instrument. A single flat measurement surface, electronic temperature control and one button measurement capability make it perfect for heavy use applications.
Automatic Measuring System: The Rudolph J57HA features a fully automatic measuring system. The operator simply places the sample on the prism, presses a button and the result is displayed on 7.5cm x 10cm back lit LCD. There are no shadow lines to match and there is no eyepiece requiring operator determination or manual adjustment.
Electronic Temperature Control: Brix readings are very sensitive to temperature changes. However these changes in BRIX readings can be minimized by using the ICUMSA temperature correction for sucrose, but only minimized, not eliminated. The ICUMSA Temperature Correction Table was developed for a sucrose and water solution and the further from pure sucrose and water the sample is, the more inaccurate Temperature Correction becomes. Temperature Correction also requires that the sample temperature remain stable during the measurement. So a room temperature sugar solution measurement works reasonably well, but if a sauce sample comes from a kettle or a refrigerator, temperature correction will be almost useless. The solution to measuring hot samples has always been to control the sample temperature with a circulating water bath and then clean and maintain the water bath. The J57HA’s built in electronic temperature control provides the best solution for these real world problems: absolute accuracy regardless of sample type and excellent thermo stability no matter what the sample or environmental temperatures are.
High Accuracy: The J57HA was designed for the food industry with a BRIX range of 0 - 95% and a Refractive Index range of 1.33 - 1.53 RI. The J57HA has a ±0.03 BRIX and ±0.00004 Refractive Index accuracy, which matches the accuracy of Rudolph’s best refractometers.