B-SUGAR

● Calibrations for the Analysis of

Factory Products in Sugar Industry

Bruker Optik GmbH

Ettlingen · Germany
Phone +49(7243)504-2000
Fax +49(7243)504-2050
info.bopt.de@bruker.com
 B-SUGAR: Introduction

Introduction
The B-SUGAR calibration package contains methods for the analysis of products and
intermediates that are handled in sugar industry. As the samples can be solid or liquid products
the package consists of methods for measurement in reflection as well as in transflection mode.
All methods are intended for the usage of the integrating sphere measuring channel.
Generally the reflection mode is used for solid samples whereas the transflection mode is used
for pasty samples and all liquid samples of high viscosity. For some samples (i.e. molasses) we
offer methods for reflection as well as transflection measurements. The selection of the
measurement mode depends on the viscosity of the sample. If the transflection stamp can be
pushed easily to the bottom of the vial the transflection technique should be applied. Otherwise,
i.e. when the sample has a higher viscosity the reflection technique is the appropriate way for
analysis.
Bruker offers the service package S-SUGAR in combination with this calibration package. Within
the service package you can provide samples with reference values in order to receive specific
methods that are optimized for the customer’s samples if required. Please contact your local
Bruker representative to organize the method optimization.

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 B-SUGAR: Product Overview

Product Overview
Product Measurement Mode Sample Measurement
containment Conditions
Filter Cake Reflection Quartz Cup
Juices Transflection 22mm vial With Reflection
Stamp a)
Molasses Reflection 22mm vial
Sugar Reflection Quartz Cup
Bagasse Reflection Quartz Cup
Factory Products (Refl.) Reflection 22mm vial
Factory Products (Transfl.) Transflection 22mm vial With Reflection
Stamp a)
Syrups Transflection 22mm vial With Reflection
Stamp a)

Quartz Cup: Sample containment with quartz window. For ground samples you can use 51 mm
diameter cups (IN311-S/IN311-P) or 97 mm diameter cups (IN312-S/IN312-
SH/IN312-P).
The IN312 cups provide a bigger sample area and the better averaging is more
suitable for inhomogeneous samples.

22mm vial Glass vial with flat bottom, plain top with 22mm outer diameter (IN441).
a)
For transflection measurements a diffuse reflecting device made from stainless steel
(“reflection stamp”) is inserted into the sample vial (IN441). Precise spacers ensure an optical
path length of 2mm. Product number of the reflection stamp: IN481S-2.

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B-SUGAR: Sample Containments and how they should be filled

Sample Containments and how they should be filled

22mm vial for reflection measurement

Fill the vial with enough substance so that

no light passes the sample. Take care to
avoid the occurrence of air bubbles or
empty spaces, especially for highly viscous
samples.

22mm vial with reflection stamp for

transflection measurement

A small amount of sample is sufficient to

cover the bottom of the vial. In order to
avoid the occurrence of air bubbles it is
recommended to hold the vial at an
oblique angle while inserting the stamp.

Quartz cup for reflection measurement

Fill the quartz cup with enough substance

so that no light passes the sample. The
filling should have a height of approx. 20
mm for powders. For coarse samples the
height of the filling should be approx.
40mm.

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 B-SUGAR: Filter Cake

● Filter Cake

Calibrations for the analysis of filter cake.

Products: Filter cake.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Enabled Apply straylight correction
Reflection measurement: Use quartz cup, see comment p. 3.

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_FilterCake.opx
Multi-Evaluation: SUGAR_FilterCake_nnnn.mev
Quant-2: Sugar_FilterCake_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_solid_refl_rotating.XPM
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Moisture Moisture % 136 65.2 79.3
Pol POL % 136 0.2 5.8

 ● Product Overview

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 B-SUGAR: Juices

● Juices

Calibrations for the analysis of juices in a sugar factory.

Products: First juice, last juice, clarified juice, lime juice, filtrate.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Disabled Apply straylight correction
Transflection measurement: Use 22mm vial (IN441) and insert reflection stamp
(IN481S-2)!

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_Juices_Transfl.opx
Multi-Evaluation: SUGAR_Juices_Transfl_nnnn.mev
Quant-2: Sugar_Juices_Transfl_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_FactoryProducts_Transfl.xpm
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 2416 0.5 19.3
Brix Brix % 2467 0.6 21.7

 ● Product Overview

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 B-SUGAR: Molasses

● Molasses

Calibrations for the analysis of highly viscous molasses in a sugar factory.

Products: All types of molasses (of appropriate viscosity).

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Disabled Apply straylight correction
Reflection measurement: Use 22mm vial (IN440 or IN441).

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_Molasses_refl.opx
Multi-Evaluation: SUGAR_Molasses_Refl_nnnn.mev
Quant-2: Molasse_refl_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_FactoryProd_refl_nonrotating.xpm
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 104 31.0 62.3
Brix Brix % 104 68.0 88.4

 ● Product Overview

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 B-SUGAR: Sugar

● Sugar

Calibrations for the analysis of all type of sugars.

Products: Raw sugar, white sugar.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Enabled Apply straylight correction
Reflection measurement: Use quartz cup, see comment p. 3.

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_Sugar.opx
Multi-Evaluation: SUGAR_Sugar_nnnn.mev
Quant-2: AllSugar_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_solid_refl_rotating.XPM
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Ash Ash % 739 0.00 0.26
Ash Ash % 456 0.00 0.04 Low range mev)
Moisture Moisture % 2892 0.0 0.9
Pol POL % 703 97.0 100.0
Color Color 813 1 4204
Reducing Sugars RS % 625 0.0 0.8

mev)
The low range calibration is implemented as sub-method of the method for the complete
concentration range within the Multi-Evaluation-file (.mev).

 ● Product Overview

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 B-SUGAR: Bagasse

● Bagasse

Calibrations for the analysis of bagasse.

Products: Bagasse.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Enabled Apply straylight correction
Reflection measurement: Use quartz cup, see comment p. 3.

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_Bagasse.opx
Multi-Evaluation: SUGAR_Bagasse_nnnn.mev
Quant-2: SUGAR_Bagasse_066a_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_solid_refl_rotating.XPM
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 220 1.1 9.9

 ● Product Overview

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 B-SUGAR: Factory Products - Reflection

● Factory Products - Reflection

Calibrations for the analysis of highly viscous factory products and intermediates in reflection
mode.

Products: Remelt, seed, magma, massequite.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Disabled Apply straylight correction
Reflection measurement: Use 22mm vial (IN440 or IN441).

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_FactoryProd_Refl.opx
Multi-Evaluation: SUGAR_FactoryProd_Refl_nnnn.mev
Quant-2: SugarFactoryProd_refl_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_FactoryProd_refl_nonrotating.xpm
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 362 47.4 92.9
Brix Brix % 364 70.8 98.4

 ● Product Overview

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 B-SUGAR: Factory Products - Transflection

● Factory Products - Transflection

Calibrations for the analysis of low and mid viscous factory products in transflection mode.

Products: Juices (first juice, last juice, clarified juice, lime juice, molasses, pan feed, syrups
(raw syrup, fine syrup, golden syrup, invert syrup), remelt, liquors (carbonate
liquor).

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Disabled Apply straylight correction
Transflection measurement: Use 22mm vial (IN441) and insert reflection stamp
(IN481S-2)!

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_FactoryProd_Transfl.opx
Multi-Evaluation: SUGAR_FactoryProd_Transfl_nnnn.mev
Quant-2: SugarFactoryProd_Transfl_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_FactoryProducts_Transfl.xpm
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 4100 0.5 70.5
Brix Brix % 4639 0.6 88.4

 ● Product Overview

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 B-SUGAR: Syrups - Transflection

● Syrups - Transflection

Calibrations for the analysis of syrups in transflection mode.

Products: Syrups, raw syrup, liquors.

Measurement Parameters:
Resolution /cm-1 Scans Sample Rotation Comment
16 64 Disabled Apply straylight correction
Transflection measurement: Use 22mm vial (IN441) and insert reflection stamp
(IN481S-2)!

Sample Preparation:
- No sample preparation.

Filenames:
Product file: SUGAR_Syrups_Transfl.opx
Multi-Evaluation: SUGAR_Syrups_Transfl_nnnn.mev
Quant-2: Syrups_Transfl_Q2-Parameter_nnnnnn.q2
Experimental setup: SUGAR_FactoryProducts_Transfl.xpm
Protection mode: Change Parameter Mode
Parameter Q2- Unit n min max Comment
Parameter
Pol POL % 1206 14.2 65.2
Brix Brix % 1173 16.7 75.2

 ● Product Overview

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