Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry |
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| Authors: | ELISABETH D. DUMOULIN BERNARD P. AZAIS JACQUELINE T. GUERAIN |
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| Affiliation: | Authors Dumoulin and Azais are with the Département Génie lndustriel Alimentaire, Ecole Nationale Supérieure des lndustries Agricoles et Alimentaires, 1 avenue des Olympiades —91305 Massy, France. Author Guerain is with the Union Nationale des Groupements de Distillateurs d'Alcool, 10 rue Barbette –75003 Paris, France. |
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| Abstract: | 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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