African Journal of Biotechnology Vol. 6 (2), pp. 120-122, 18 January 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Short Communication

Measurement of the moisture content of the granulated sugar by infrared transphotometry

Bitjoka Laurent¹, Tchatchueng Jean–Bosco² and Libouga David Gabriel¹

¹Laboratory of Biophysics and Food Biochemistry, Department of Food Sciences and Nutrition, National school of agro-industrial sciences (ENSAI), The University of Ngaoundéré, B.P. 454 Ngaoundéré - Cameroon.

²Laboratory of Industrial Chemistry; Department of Apply Chemistry, National school of agro-industrial sciences (ENSAI), The University of Ngaoundéré, B.P. 454 Ngaoundéré - Cameroon.

*Corresponding author email: lbitjoka@yahoo.com.  Phone: +237 959 96 82. Fax: + 237 225 27 51.

Accepted 10 November, 2006

The moisture content of granulated sugar is a critical parameter for its transformation into cubes. To the best of our knowledge there is no easy-to-use method for the determination of this parameter. To resolve this, a new method using infrared transphotometry technique based on the attenuation of an infrared radiation through a sample of sugar, was developed and tested in our laboratory. Using linear regression analysis it was observed that the transphotometer response varies linearly (r² > 0.996) with the moisture content of sugar. The results obtained by this new method compares very well (ANOVA, p=5%) with other known classical, but laborious and expensive methods of moisture determination.

Key words: Sugar, moisture content, transphotometry, infrared.