Mathematical modeling and simulation of refractive index based Brix measurement system

Dongare, M. L.; Buchade, P.B.; Awatade, M. N.; Shaligram, A. D.

doi:10.1016/j.ijleo.2013.09.002

Cited by 20 publications

(9 citation statements)

References 6 publications

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“…This was measured using a refractometer and is referred to as the degrees Brix ( o Brix). The total soluble solids, refractive index and sucrose concentration of palm wine sample were determined using the refractive indices/ Sucrose/ total soluble solids table (Echeverria and Ismail, 1987;Dongare et al, 2014).…”

Section: Refractive Index Total Soluble Solids and Sucrose Quantificmentioning

confidence: 99%

Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage

Afolabi

Owoola

2019

The International Journal of Biotechnology

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This work aimed to isolate and identify yeasts obtained from palm wine subjected to spontaneous fermentation during storage. A total of forty (40) yeast isolates were from spontaneously fermented palm wine. The yeast counts obtained ranged from 5.46 x 104 cfu/ml at day one to 3.00 x 102 cfu/ml at day twenty-two. Saccharomyces cerevisiae was isolated at all stages of fermentation. The pH dropped from 3.70 at 24 hours to 3.37 at 360 hours. Total titratable acidity of the wine increased from 2.28% at 24 hours to 4.50% at 528 hours. Total sugar of the stored palm wine from decreased from 4.0211g/10 ml at 24 hours to 0.6417g/10 ml at 528 hours was observed. The reducing sugar content of the stored palm wine decreased from 13% at 24 hours to 0.960% at 456 hours was also observed. Ethanol content of the stored palm wine increased steadily from 21.06 mg/ml at 24 hours to 88.99mg/ml at 456 hours as the storage time increases. Palm wine whose storage time is not beyond 120 hours is not injurious to the health of consumers. Contribution/Originality: This study contributes to the existing literature by providing basic information for other researchers regarding the isolation of yeasts that are accountable for the spontaneous fermentation of palm wine during storage and also to determine its physicochemical characteristics.

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Section: Refractive Index Total Soluble Solids and Sucrose Quantificmentioning

confidence: 99%

Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage

Afolabi

Owoola

2019

The International Journal of Biotechnology

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“…From the study it is seen that mathematical model may help for getting the better performance to develop experimental model [6]. The face of LDR is made parallel with third plane of the prism.…”

Section: Introductionmentioning

confidence: 99%

Refractive index based optical Brix measurement technique with equilateral angle prism for sugar and Allied Industries

Dongare

Buchade

Shaligram

2015

Optik

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“…Goodquality refractometers have a temperature compensation capability. Refractometers are often used for the measurements of concentration of solutions in the food industry [51]. The use of near-infrared ray technology as a non-destructive method is another way of predicting sugar level [44].…”

Section: Soluble Solid Contentmentioning

confidence: 99%

Factors Influencing Sweet Taste in Apple

Charles¹,

Aprea²,

Gasperi³

2018

Reference Series in Phytochemistry

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Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better.This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an M. Charles (*) BIOFORTIS Sensory and Consumer,

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Mathematical modeling and simulation of refractive index based Brix measurement system

Cited by 20 publications

References 6 publications

Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage

Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage

Refractive index based optical Brix measurement technique with equilateral angle prism for sugar and Allied Industries

Factors Influencing Sweet Taste in Apple

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