ATAGO MASTER-100H Analog High-Temperature Handheld Refractometer
| Brand | ATAGO |
|---|---|
| Origin | Japan |
| Model | MASTER-100H |
| Product Type | Analog Handheld Refractometer |
| Temperature Control | Yes (Built-in High-Temp Prism Compensation) |
| Digital Display | No |
| Measurement Range | Brix 60.0–100.0% (Automatic Temperature Compensation) |
| Accuracy | ±0.5% Brix |
| Repeatability | ±0.25% Brix |
| Scale Division | 0.5% Brix |
| IP Rating | IP65 |
| Dimensions | 3.2 × 3.4 × 16.8 cm |
| Weight | 130 g |
| Prism Material | Acid-Resistant Reinforced Glass |
Overview
The ATAGO MASTER-100H is an analog, high-temperature handheld refractometer engineered for precise Brix concentration measurement of viscous, heat-stable, and highly concentrated samples—such as fruit jams, red bean pastes, caramelized syrups, and confectionery fillings—where conventional low-range refractometers fail due to saturation or thermal instability. Unlike digital units, the MASTER-100H employs a robust optical Abbe-type prism system with temperature-compensated scale calibration, eliminating reliance on batteries or electronic components while maintaining metrological integrity across elevated sample temperatures. Its core principle leverages Snell’s Law: incident light undergoes refraction at the prism-sample interface, with the critical angle directly correlating to the sample’s refractive index—and thus its soluble solids content expressed in % Brix. The instrument’s scale is specifically calibrated for the 60.0–100.0% Brix range, enabling direct visual readout without interpolation or software conversion. Designed for industrial QC environments where reliability, portability, and resistance to harsh processing conditions are paramount, the MASTER-100H delivers consistent performance under repeated thermal cycling and exposure to acidic food matrices.
Key Features
- Acid-resistant reinforced glass prism optimized for long-term stability when measuring acidic, high-sugar food pastes (e.g., citrus marmalades, plum concentrates)
- Integrated automatic temperature compensation (ATC) mechanism, effective from ambient up to +50°C sample temperature, minimizing manual correction errors
- IP65-rated housing ensures protection against dust ingress and low-pressure water jets—suitable for humid production floors and washdown environments
- Compact ergonomic form factor (130 g, 16.8 cm length) enables one-handed operation and rapid field measurements without benchtop setup
- No power source required: fully mechanical optical system guarantees uninterrupted operation during extended shifts or in remote facilities
- Dedicated high-Brix scale with 0.5% graduation—engineered for unambiguous readability in low-light factory settings
Sample Compatibility & Compliance
The MASTER-100H is validated for use with semi-solid, thermally stable, non-volatile food systems exhibiting minimal volatility below 70°C. It is routinely deployed in ISO 21527-1:2008–compliant yeast and mold control workflows, where accurate sugar concentration underpins water activity (aw) estimation per ISO 21807. While not intended for volatile solvents or low-viscosity liquids (<100 cP), its prism design meets JIS K 0064:2019 requirements for refractometric instrumentation used in food quality assurance. Calibration traceability is maintained using ATAGO-certified sucrose reference solutions (e.g., RE-110060, 60.0% w/w Brix) or LB standard liquid (RE-2100-83N), both certified to NIST-traceable standards. The device supports GLP documentation protocols when paired with lab-controlled calibration logs and operator sign-off records.
Software & Data Management
As a purely analog instrument, the MASTER-100H does not incorporate embedded firmware, connectivity interfaces, or data logging capabilities. This architecture eliminates cybersecurity vulnerabilities, firmware obsolescence risks, and FDA 21 CFR Part 11 compliance overhead associated with electronic instruments. All measurements are recorded manually into paper-based or LIMS-integrated QC forms. Users may digitize readings via standardized SOPs requiring dual-operator verification and timestamped entry—fully compatible with ISO/IEC 17025:2017 clause 7.7 on result reporting and ASTM D1218–22 Annex A1 for manual refractometer validation procedures.
Applications
- Final concentration verification of jam, marmalade, and fruit paste batches prior to canning or aseptic filling
- In-process monitoring of sugar inversion during caramelization and Maillard reaction stages in confectionery manufacturing
- Quality gate check for imported high-Brix syrups (e.g., glucose-fructose blends, molasses derivatives) against contractual specifications
- Raw material acceptance testing of dried fruit purees and nut butters where moisture migration affects shelf-life stability
- Teaching laboratories demonstrating fundamental refractometry principles without digital abstraction layers
FAQ
Does the MASTER-100H require battery replacement or firmware updates?
No—it is a fully mechanical optical instrument with no electronic components.
Can it measure samples above 100°C?
No. The ATC system is rated for sample temperatures up to +50°C; higher temperatures risk prism coating degradation and scale misalignment.
Is calibration traceable to international standards?
Yes—when performed using ATAGO’s NIST-traceable sucrose standards (RE-110060 or RE-2100-83N), calibration satisfies ISO/IEC 17025 traceability requirements.
How often should it be recalibrated?
Per ISO 5725-2:2019, daily verification with standard solution is recommended before first use and after any thermal shock event.
What cleaning agents are safe for the prism surface?
Use only distilled water followed by lens-grade tissue; avoid acetone, ethanol, or abrasive cleaners that may etch the acid-resistant coating.
