African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Short Communication

Measurement of the moisture content of the granulated sugar by infrared transphotometry

  Bitjoka Laurent1, Tchatchueng Jean–Bosco2 and Libouga David Gabriel1  
  1Laboratory of Biophysics and Food Biochemistry, Department of Food Sciences and Nutrition, National school of agro-industrial sciences (ENSAI), The University of Ngaoundéré, B.P. 454 Ngaoundéré - Cameroon. 2Laboratory of Industrial Chemistry; Department of Apply Chemistry, National school of agro-industrial sciences (ENSAI), The University of Ngaoundéré, B.P. 454 Ngaoundéré - Cameroon.
Email: [email protected]

  •  Accepted: 10 November 2006
  •  Published: 18 January 2007

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.

 

Key words: Sugar, moisture content, transphotometry, infrared.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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