Application of NIR spectroscopy for monitoring different particle sizes of sucrose

Abstract

Near infrared spectroscopy has become increasingly important non-destructive analytical technique in food science and technology. The aim of this research was to investigate the possibility of using NIR spectroscopy for potential monitoring of the milling process and sorting of different particle sizes of sucrose. Commercial sucrose was milled using pestle and mortar to obtain different particle sizes. Fractions of different particle sizes ranging from 10 μm to 1000 μm were collected by sieving and monitored in the near infra red range from 899 - 1699 nm. Analysis of the spectrums by principal component analysis (PCA) for sample clustering revealed that it is possible to monitor different particle sizes of sucrose thus enabling use of NIR for on-line monitoring of the sucrose milling process.

Keywords

• nir
• pca
• sucrose
• milling