Application of Thermo-Optical Method in the Estimation of Sugar Content in Carbonated Beverages at Different Temperatures

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Bindu R. G.


Sugar content in commercially available carbonated beverages has been detected and estimated at different temperaturesusing the optical parameters specific optic impedance and specific optical volume using the technique Thermo-Optical Analysis. The analysis has been done by comparing the thermal variation of these parameters of 50:50 wt:wt solutions of glucose and sucrose in distilled water over various concentration ranges(10-35%) with those of beverages. The reliability of this method is then examined.

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Bindu R. G. (2023). Application of Thermo-Optical Method in the Estimation of Sugar Content in Carbonated Beverages at Different Temperatures . Journal of Coastal Life Medicine, 11(1), 3067–3076. Retrieved from


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