Direct determination of ethanol in all types of alcoholic beverages by near-infrared derivative spectrometry

Gallignani, Máximo; Garrigues, Salvador; Guárdia, Miguel de la

doi:10.1039/an9931801167

Cited by 70 publications

(45 citation statements)

References 9 publications

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“…The sensor signals may for example be based on some other major components (implicitly present in the data) which themselves correlate with the concentrations of the Y-reference chemicals. It is well documented, however, that NIR spectra contain information on for instance the ethanol content [24,25], giving some credence to a direct interpretation. More work on these aspects will also be presented elsewhere.…”

Section: Calibrations For Chemical Componentsmetabolites and Substratesmentioning

confidence: 98%

On‐line batch fermentation process monitoring (NIR)—introducing ‘biological process time’

Jørgensen¹,

Pedersen²,

Jensen³

et al. 2004

Journal of Chemometrics

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On‐line near infrared (NIR) spectroscopy enables detailed monitoring of many important types of industrial fermentation processes to document progress and to ensure comparable end‐product quality. In this work a newly developed modification of multivariate statistical process control (MSPC) charts based on on‐line NIR allows easy and efficient identification of abnormal fermentation runs, even at an early stage of the fermentation, which is critical for industrial production monitoring. This study especially focuses on alignment of cultivations through usage of three different time concepts: absolute time, relative time and ‘biological process time’. For the investigated batch fermentation the absolute time concept for alignment is not acceptable. Using the relative time concept or the ‘biological process time’ concept gave similar possibilities for early warning of abnormal batch runs for completed runs. For on‐line use, however, the relative time concept cannot be used, which is the reason for our development and introduction of a new ‘biological process time’ concept. Copyright © 2004 John Wiley & Sons, Ltd.

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Section: Calibrations For Chemical Componentsmetabolites and Substratesmentioning

confidence: 98%

On‐line batch fermentation process monitoring (NIR)—introducing ‘biological process time’

Jørgensen¹,

Pedersen²,

Jensen³

et al. 2004

Journal of Chemometrics

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“…Therefore, was suggested in this system design to process and differentiate that voltage reading which was assigned to different ethanol concentration. The proposed alcohol detector system used the method of direct determination of ethanol by near-infrared (NIR) derivative spectrometry to determine the concentration of ethanol in any liquid samples up to 25 % v/v with a regression coefficient of 0.999992 [7]. The regression coefficient value was approximated to be one as the graph is almost linear.…”

Section: System Designmentioning

confidence: 99%

“…The main characteristic in developing this alcohol photonics detector is the determination of optimum optical wavelength. However, referring [7], it was found that the light source must be operated at a wavelength of 1680 nm where the ethanol absorbance is dominant at that particular wavelength. From the research, it was found that the Indium gallium arsenide (InGaAs) infrared LED L10823-01 series manufactured by Hamamatsu operates at wavelength range from 1600 nm to 1700 nm.…”

Section: Introductionmentioning

confidence: 98%

Photonics alcohol detector system for Syari;ah compliance food and beverages

Maharom

Hussin

Idrus

et al. 2011

2011 Fourth International Conference on Modeling, Simulation and Applied Optimization

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In food production, sugars (a type of carbohydrate) are widely used to make the food or beverages taste sweet and delicious. Both natural and manufactured beverages may contain a small amount of alcohol (specifically ethanol) as sugar based food is fermentable into alcohol. Therefore, Muslim consumers must be aware that the allowable percentage of alcohol to exist in the food as mentioned by the Shari'ah is only 0.01%. The main inspiration of this work is to develop a low cost yet reliable alcohol percentage detector for nonalcoholics beverages. The optical properties of beverages that respond to the infrared radiation in the optical wavelengths and frequencies range are thoroughly studied. In the proposed model, percentage of ethanol in the beverages is directly determined by using the first derivative of nearinfrared (NIR) absorbance spectrum where the range of wavelength used is from 1680 nm to 1700 nm. By making suitable assumptions of the NIR technique, the alcohol detector system was designed, modeled and simulated by using Microsoft Excel and Microsoft Visual Basic. The model of the alcohol detector system was found to be practical for prototype development and hence the product would help the Muslim consumers to indentify whether the beverages they consumed Halal or not.

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“…We can find also selective enzymatic methods (Beutler, 1988) and many instrumental determinations performed by gas chromatography (Wang, Choong, Su, & Lee, 2003), high-performance liquid chromatography (Yarita et al, 2002), amperometry (Paixão, Corbo, & Bertotti, 2002;Pisoschi, Pop, Serban, & Negulescu, 2012), infrared spectrometry (Gallignani, Garrigues, & de la Guardia, 1993;Lachenmeier, 2007), FIA-spectrophotometry (Pinyou, Youngvises, & Jakmunee, 2011) and even Raman spectroscopy (Boyaci, Genis, Guven, Tamer, & Alper, 2012), among others. Some of these methods have been published recently, which indicates that determination of ethanol in alcoholic beverages continues being a target for research.…”

Section: Introductionmentioning

confidence: 99%