F.T.-I.R./ATR Spectrometer as At-Line Sugar Sensor in Enzymatic Hydrolysis

Abstract This paper discusses the use of Fourier Transform Infrared (FT-IR) spectroscopy coupled with an Attenuated Total Reflectance (ATR) accessory as applied to the quantification of individual sugar concentrations in mixtures extracted from starch hydrolysis (250-300 g/kg). Glucose and maltose are detected with the required precision, but not maltotriose or maltodextrines. The influence of external factors (proteins, salts, temperature) on the prediction is also evaluated. Proteins and salts, which occur in low concentrations in sugar solution have virtually no influence on the detection of sugar. Sample temperature does have an influence upon spectral measurements. In order not to affect the prediction ability, this influence is removed by the introduction of temperature variation in the model.