Simple Quantitative Analysis of Concentrated Suspension Drink by Spectroscopic Analysis

In the field of food beverages, many of the products sold, such as lactic acid beverages, consist of highturbidity liquids. When conducting concentration management of such beverages during the production process, the use of direct conventional spectral transmission measurement of high-suspension beverages has been problematic unless considerable dilution, etc. is conducted as a pretreatment process. Therefore, we developed an analytical technique that combines the reflection method with multivariate analysis to achieve "as is measurement" of highturbidity beverages. Here, we introduce an example of measurement of the concentration (dilution factor) of a lactic acid beverage.