Article details

Journal
Biotechnology and Food Science
Volume 78 Number 2
Year
2014
Title
Infractometric measurement of sucrose concentration
Authors

Stanisław Brzezinski,* Marek Ludwicki
Institute of General Food Chemistry, Lodz University of Technology
Stefanowskiego 4/10, 90-924 Lodz, Poland
* stanislaw.brzezinski@p.lodz.pl


Pages: 141-145
Abstract
Application of the infrared spectroscopy method in the measurement of sucrose concentration within the range from 6 to 20% dry matter has been studied. Results obtained showed a linear relationship between sugar concentration and absorbance with correlation coefficient value close to 0.996. The effect of colored substances replicas de relojes de lujo and invert sugar present in the measured solutions on results of the measurements has been also analyzed.
Keywords
sugar technology, dry matter concentration, infrared spectroscopy
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