Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
1987
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.
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书目信息
Journal of food science
卷
52
期
3
页码
626
- 630
ISSN
0022-1147
出版者
The Royal Society of Chemistry
其它主题
Beets
语言
英语
类型
Journal Article; Text
2024-02-28
MODS