The Study Of Detecting The Water Content In The Corn Flour And Ethanol Based On Infrared Spectroscopy

Water detection and control is a very important parameter in the areas of oil, food, tobacco, chemicals, grain procurement, it will directly affect the product quality and shelf life. Traditional detection methods have the following water, drying method and conductivity method such as restrictions on the use conditions, which can not be achieved online non-contact measurement and, therefore, has not been widely used and promoted. This paper used the method of infrared spectroscopy to study the corn flour and ethanol in water content detection methods, because this method has real-time, non-contact, non-polluting, fast detection, etc., So, are widely used in industrial production-line measurement of moisture .Lambert - Beer law is an important theoretical basis in Infrared moisture measurement. The fundamental principles of infrared spectroscopy were firstly introduced in this paper, and then IR spectral data processing method gave a brief introduction, followed by systematic studies of the use of infrared spectroscopy used to detect the moisture content of corn flour and ethanol. Through laboratory of existing infrared spectrometer spectra of samples were detected experiment, based on the spectral data processing to determine the moisture in the infrared absorption peak fixed.