Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy : development of analytical methodology using a mid-infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems
A mid-infrared chalcogenide fiber optic probe was employed to develop a Fourier transform infrared spectroscopy-based partial-least-squares (PLS) calibration model for the quantitative analysis of sucrose, glucose, fructose, maltose, total sugar and water content in chocolate syrup. Based on the com...
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| Format: | Others |
| Language: | en |
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McGill University
2000
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36577 |