Measurement of caustic and caustic brine solutions by spectroscopic detection of the hydroxide ion in the near-infrared region, 700-1150 nm

Phelan, M. Kathleen.; Barlow, Clyde H.; Kelly, Jeffrey J.; Jinguji, Thomas M.; Callis, James B.

doi:10.1021/ac00188a023

Cited by 76 publications

(28 citation statements)

References 17 publications

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“…1A. The prominent water band at about 970 nm arises from the 2m 1 + m 3 combination transition where m 1 is the symmetric O-H stretch, m 3 the antisymmetric O-H stretch, and m 2 the O-H bending mode [17]. Weak absorption bands arising from 2m 1 + m 2 + m 3 and 3m 1 + m 3 are observed near 840 and 750 nm, respectively [18].…”

Section: Resultsmentioning

confidence: 98%

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

Huang

Lin

Cavinato

et al. 2007

Sens. & Instrumen. Food Qual.

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Short-wavelength near infrared (SW-NIR) spectroscopy can provide a rapid and nondestructive determination of salt content in food products, and potentially monitor salt concentration of brines during processing. This is of significant importance for ensuring the safety and quality of cured and smoked foods. One of the constraints is having reliable models to predict salt concentration as temperature varies. The effect of temperature (4.0-42.9°C) on SW-NIR spectra (594-1,105 nm) of aqueous salt solution (0-10.03% w/v) was tested in this study. A partial least squares (PLS) model based upon spectra from the entire tested temperature range, had similar predictability for salt content as PLS models developed using spectra over shorter temperature ranges (root mean square error of prediction was 0.35% versus 0.37-0.38%). The result indicated that temperature compensation with mathematical approaches for NIR spectral measurements is feasible. This could limit the cost and time necessary to collect samples over a wide range of temperature for developing and validating calibration models for salt measurement in food processing and similar applications.

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Section: Resultsmentioning

confidence: 98%

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

Huang

Lin

Cavinato

et al. 2007

Sens. & Instrumen. Food Qual.

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“…In spite of this, when the same data set was measured at other temperatures (15,25,30 and 35°C) and predicted through the calibration model built at a temperature of 20°C, poor results were found. In this paper we will call this procedure direct transfer calibration.…”

Section: Figmentioning

confidence: 93%

“…The SW-NIR is becoming increasingly popular, as noted by recent publications [8,9,10,11,12,13,14,15]. In relation to near-infrared and mid-infrared spectroscopy, this region has the advantage that the spectra can be obtained using inexpensive fibre optics, it can utilize long path lengths through hydrocarbon mixtures (1-5 cm), and it can be measured with very inexpensive light sources (tungsten lamps) and detectors (silicon diode array) [16] in the common visible region.…”

Section: Introductionmentioning

confidence: 99%

Determination of alcohol content in beverages using short-wave near-infrared spectroscopy and temperature correction by transfer calibration procedures

Barboza

Poppi

2003

Analytical and Bioanalytical Chemistry

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This paper reports the utilization of short-wave near-infrared (SW-NIR) transmission spectroscopy for rapid and conclusive analysis of alcoholic content (% v/v) in beverages. This spectral region is interesting because common visible diode array spectrometers can be utilized, reducing time and costs in comparison with traditional near-infrared or mid-infrared instruments. A correction of external temperature influence is necessary, and for this purposes two calibration transfer procedures were compared: piecewise direct standardization (PDS) and orthogonal signal correction (OSC). The RMSEP found for the alcoholic content model at 20 degrees C was 0.13% v/v and, after application of transfer calibration procedures at other temperatures (15, 25, 30 and 35 degrees C) using the model built at 20 degrees C, errors of the same order of magnitude were obtained.

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“…It has also been demonstrated that the information contained in the conventional near infrared spectral region (about 1000-2500 nm) is mimicked in the short-wave near infrared (SW-NIR) region, from 700 to 1100 nm. 1,2 Some examples of quantitative determinations that have been demonstrated using the SW-NIR spectral region are moisture, protein and oil content in foods, 3 hydroxide ion in caustic brine solutions 4 and octane number for gasoline samples. 5 The SW-NIR spectral region has certain advantages over the conventional NIR and mid-IR.…”

Section: Introductionmentioning

confidence: 99%

Short-Wave near Infrared Spectra of Organic Liquids

Bonanno

Griffiths

1993

Journal of Near Infrared Spectroscopy

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Multi-quanta vibrational transitions are discussed in terms of the local mode model in order to develop a better understanding of the features observed in the short-wave near infrared (700-1100 nm) spectra of organic liquids.It is demonstrated that the spectra of simple alkanes and alcohols exhibit local mode features, and that these features are characteristic of molecular structure and will, therefore, be useful for quantitative and qualitative analysis.

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Measurement of caustic and caustic brine solutions by spectroscopic detection of the hydroxide ion in the near-infrared region, 700-1150 nm

Cited by 76 publications

References 17 publications

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR)

Determination of alcohol content in beverages using short-wave near-infrared spectroscopy and temperature correction by transfer calibration procedures

Short-Wave near Infrared Spectra of Organic Liquids

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