Quantitative analysis of sugar solutions using infrared spectroscopy

Kemsley, E. K. ORCID: https://orcid.org/0000-0003-0669-3883, Zhuo, Li, Hammouri, M. K. and Wilson, R. H. (1992) Quantitative analysis of sugar solutions using infrared spectroscopy. Food Chemistry, 44 (4). pp. 299-304. ISSN 0308-8146

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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.

Item Type: Article
Uncontrolled Keywords: analytical chemistry,food science ,/dk/atira/pure/subjectarea/asjc/1600/1602
Related URLs:
Depositing User: LivePure Connector
Date Deposited: 06 Feb 2023 09:31
Last Modified: 06 Feb 2023 09:31
URI: https://ueaeprints.uea.ac.uk/id/eprint/90993
DOI: 10.1016/0308-8146(92)90054-6

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