Open AccessOptical Properties and Sugar Content Determination of Commercial Carbonated Drinks using Surface Plasmon Resonance
Author(s) -
W. Y.W. Yusmawati,
H. P. Chuah,
Mat Yunus Wan Mahmood
Publication year - 2007
Publication title -
american journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 1554-3641
pISSN - 1546-9239
DOI - 10.3844/ajassp.2007.1.4
Subject(s) - sugar , surface plasmon resonance , materials science , content (measure theory) , resonance (particle physics) , optics , food science , chemistry , nanotechnology , nanoparticle , mathematics , mathematical analysis , physics , particle physics
In this study, an optical sensor based on Kretschmann SPR technique was used to detect the sugar content in commercial carbonated drinks. Three samples of carbonated drinks labeled as Coke, 100 Plus and F&N Orange have been chosen for angle scan SPR measurements. All the measurements were carried out at room temperature using He-Ne laser beam (632.8nm, 5mW) as a light source. The commercially available carbonated samples were diluted by adding distilled water to produce solutions with different sugar content. The results show that the shift of resonance angle (ΔθSPP) increases linearly with the sugar content in which the detection limit and sensor sensitivity could be quantified. Therefore, this technique could be used as optical sensor for detecting sugar content in carbonated soft drinks