Quantitative analysis of sugar solutions using infrared spectroscopy

E. K. Kemsley; Li Zhuo; M. K. Hammouri; R. H. Wilson

doi:10.1016/0308-8146(92)90054-6

Quantitative analysis of sugar solutions using infrared spectroscopy

E. K. Kemsley, Li Zhuo, M. K. Hammouri, R. H. Wilson

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38 Citations (Scopus)

Abstract

Rapid quantitative analysis of sugar mixtures is important in industries such as soft drink manufacture and brewing. This work investigates the suitability of Fourier Transform Infrared (FT-IR) spectroscopy in the mid-infrared (4000-400 cm^-1) as an analytical technique in this area. FT-IR allows much more rapid analysis than prior art procedures, and has potential for on-line monitoring. Matrix methods have been used to obtain calibrations for mixtures of sucrose, glucose and fructose, in concentration ranges typically encountered in the soft drinks industry. The calibrations have been applied to real and synthetic samples, and the results compared with those obtained from traditional methods of analysis.

Original language	English
Pages (from-to)	299-304
Number of pages	6
Journal	Food Chemistry
Volume	44
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(92)90054-6
Publication status	Published - 1992
Externally published	Yes

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AU - Kemsley, E. K.

AU - Zhuo, Li

AU - Hammouri, M. K.

AU - Wilson, R. H.

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AB - Rapid quantitative analysis of sugar mixtures is important in industries such as soft drink manufacture and brewing. This work investigates the suitability of Fourier Transform Infrared (FT-IR) spectroscopy in the mid-infrared (4000-400 cm-1) as an analytical technique in this area. FT-IR allows much more rapid analysis than prior art procedures, and has potential for on-line monitoring. Matrix methods have been used to obtain calibrations for mixtures of sucrose, glucose and fructose, in concentration ranges typically encountered in the soft drinks industry. The calibrations have been applied to real and synthetic samples, and the results compared with those obtained from traditional methods of analysis.

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JO - Food Chemistry

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Quantitative analysis of sugar solutions using infrared spectroscopy

Abstract

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