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Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
Author(s) -
DUMOULIN ELISABETH D.,
AZAIS BERNARD P.,
GUERAIN JACQUELINE T.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06689.x
Subject(s) - chemistry , spectrophotometry , sugar , ethanol , distillation , fermentation , chromatography , alcohol , aqueous solution , food science , biochemistry , organic chemistry
Near Infrared transflectance spectrophotometry is used to predict the total sugar content in aqueous beet molasses and the ethyl alcohol content in fermented molasses. Regression mathematics are used to transform the absorption data into a quantitative result. Chemical analyses are polarimetry for sugars and distillation combined with areometry for alcohol. In the range 99–167 g/L for sugar and 5.9–9.5% v/v for ethanol, the error in predicting the composition was less than 3.5 g/L and 0.12% v/v, respectively. Established correlations were tested with variable nonsugar materials contents.