Abstarct: Invert sugar is a combination of glucose, sucrose, and fructose obtained from the hydrolysis of sucrose and is commonly referred to as "artificial honey invert syrup." Its properties vary depending on the ratio of the components present, and during the hydrolysis process, it transforms from a dextrorotatory form to a levorotatory form. The production of invert sugar is carried out through the hydrolysis of sucrose using acidic solutions. In this process, an increase in temperature and a decrease in pH lead to an increase in the rate of hydrolysis. The degree of sucrose inversion during this process is influenced by parameters such as time, temperature, and pH, and the ratio of glucose and fructose produced alongside the remaining sucrose reflects the physical properties of the syrup solution and the quality of the produced invert syrup. Given the importance of temperature, time, and pH in the inversion process, this study investigates the effects of these factors on the invert sugar produced at the Shahroud Sugar Factory. Data related to various reactions have been collected and analyzed. Experimental methods included conducting tests at different temperatures and measuring pH at each stage of the reaction. The results indicated that with an increase in temperature, the percentage of produced invert sugars increased, due to changes in reaction dynamics and the acceleration of chemical interactions between the raw materials. Moreover, despite the increase in the percentage of invert sugars, the pH usually decreased, indicating more acidic conditions in the reactions. This decrease in pH may be indicative of the production of side acids that could affect the quality of the final products and may signal the formation of unwanted by-products.