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Proceedings Paper

Individual sugar content control by the use of FTIR spectroscopy coupled with an attenuated total reflectance accessory
Author(s): Veronique Bellon; Celine Vallat
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Paper Abstract

This paper describes the use of Fourier Transform Infrared (FT-IR) spectroscopy coupled with an Attenuated Total Reflectance (ATR) accessory to quantify the individual sugars (glucose, maltose, maltodextrins...) in a mixture extracted from a process of wheat transformation into sugar. ATR accessory allows us to analyze very viscous media such as molasses by pouring the medium on a flat crystal. In the first step, model mixtures are prepared in the concentrations common to sugar industries and are analyzed by an FT-IR spectrometer. Binary (glucose/maltose) and ternary (glucose/maltose/maltotriose) solutions are used. Spectra are recorded from 1300 to 850 cm-1. Multivariate mathematical processing methods are applied to these spectra (Partial Least Squares and Principal Component Regression). The results show a very good discrimination between the different sugars.

Paper Details

Date Published: 31 December 1993
PDF: 9 pages
Proc. SPIE 2069, Optical Methods for Chemical Process Control, (31 December 1993); doi: 10.1117/12.166294
Show Author Affiliations
Veronique Bellon, CEMAGREF (France)
Celine Vallat, CEMAGREF (France)

Published in SPIE Proceedings Vol. 2069:
Optical Methods for Chemical Process Control
Stuart Farquharson; Jeremy M. Lerner, Editor(s)

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