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Optical properties and sugar content determination of commercial carbonated drinks using surface plasmon resonance


Citation

Wan Yusoff, Wan Yusmawati and Chuah, H. P. and Mat Yunus, Wan Mahmood (2007) Optical properties and sugar content determination of commercial carbonated drinks using surface plasmon resonance. American Journal of Applied Sciences, 4 (1). pp. 1-4. ISSN 1546-9239; ESSN: 1554-3641

Abstract

In this study, an optical sensor based on Kretschmann SPR technique was used to detect the sugar content in commercial carbonated drinks. Three samples of carbonated drinks labeled as "Coke", "100 Plus" and "F&N Orange" have been chosen for angle scan SPR measurements. All the measurements were carried out at room temperature using He-Ne laser beam (632.8nm, 5mW) as a light source. The commercially available carbonated samples were diluted by adding distilled water to produce solutions with different sugar content. The results show that the shift of resonance angle (δ;θSPP) increases linearly with the sugar content in which the detection limit and sensor sensitivity could be quantified. Therefore, this technique could be used as optical sensor for detecting sugar content in carbonated soft drinks.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
DOI Number: https://doi.org/10.3844/ajassp.2007.1.4
Publisher: Science Publications
Keywords: SPR technique; Dielectric constants; Detection limit; Kinetic behavior
Depositing User: Najwani Amir Sariffudin
Date Deposited: 29 Jun 2010 07:36
Last Modified: 29 Nov 2017 08:11
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3844/ajassp.2007.1.4
URI: http://psasir.upm.edu.my/id/eprint/7443
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