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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

MARQUES, Tadeu Alcides et al. Automated sugar analysis. Food Sci. Technol (Campinas) [online]. 2016, vol.36, n.1, pp.70-75.  Epub Mar 15, 2016. ISSN 0101-2061.  https://doi.org/10.1590/1678-457X.0012.

Sugarcane monosaccharides are reducing sugars, and classical analytical methodologies (Lane-Eynon, Benedict, complexometric-EDTA, Luff-Schoorl, Musson-Walker, Somogyi-Nelson) are based on reducing copper ions in alkaline solutions. In Brazil, certain factories use Lane-Eynon, others use the equipment referred to as “REDUTEC”, and additional factories analyze reducing sugars based on a mathematic model. The objective of this paper is to understand the relationship between variations in millivolts, mass and tenors of reducing sugars during the analysis process. Another objective is to generate an automatic model for this process. The work herein uses the equipment referred to as “REDUTEC”, a digital balance, a peristaltic pump, a digital camcorder, math programs and graphics programs. We conclude that the millivolts, mass and tenors of reducing sugars exhibit a good mathematical correlation, and the mathematical model generated was benchmarked to low-concentration reducing sugars (<0.3%). Using the model created herein, reducing sugars analyses can be automated using the new equipment.

Keywords : mathematical modeling; monosaccharide; chemical determination.

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