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Measurement of the moisture content of the granulated sugar by infrared transphotometry
Abstract
The moisture content of granulated sugar is a critical parameter for its transformation into cubes. To the best of our knowledge there is no easy-to-use method for the determination of this parameter. To
resolve this, a new method using infrared transphotometry technique based on the attenuation of an infrared radiation through a sample of sugar, was developed and tested in our laboratory. Using linear regression analysis it was observed that the transphotometer response varies linearly (r2 > 0.996) with the moisture content of sugar. The results obtained by this new method compares very well (ANOVA, p=5%) with other known classical, but laborious and expensive methods of moisture determination.
resolve this, a new method using infrared transphotometry technique based on the attenuation of an infrared radiation through a sample of sugar, was developed and tested in our laboratory. Using linear regression analysis it was observed that the transphotometer response varies linearly (r2 > 0.996) with the moisture content of sugar. The results obtained by this new method compares very well (ANOVA, p=5%) with other known classical, but laborious and expensive methods of moisture determination.
