Determination of Polar Components in Frying Oils by Fourier-Transform Near-Infrared Spectroscopy
نویسندگان
چکیده
منابع مشابه
Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy.
A rapid and convenient method was developed to determine the polar components (PC) of frying oil by Fourier-transform near-infrared (FTNIR) spectroscopy. One hundred twenty six oil samples were used to PC determination by column chromatography and FTNIR spectroscopy combined with partial least-square (PLS) calibration. The optimal PLS calibration was obtained after the Savitzky-Golay smoothing ...
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Introduction A near-infrared spectrum (12000 – 4000 cm-1) is composed of combination and overtone bands that are related to absorption frequencies in the mid-infrared region. These combination and overtone bands correspond to the frequencies of vibrations between the bonds of the atoms making up the material. Because each different material is a unique combination of atoms, no two compounds pro...
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Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunfl...
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Al2O3-SiO2 diphasic gel was synthesized by sol gel route from aluminium nitrate and silicic acid following aqueous phase colloidal interaction. The precursor gel powder was thoroughly characterized by chemical analysis, measurement of surface area and bulk density measurement. The gel powder was further characterized by thermogravimetry, XRD diffraction stud...
متن کاملAnalysis of carbonyl value of frying oil by fourier transform infrared spectroscopy.
A rapid method for determining the carbonyl value of frying oils has been developed using Fourier-transform infrared (FTIR) spectroscopy and chemometrics. One hundred and fifty-six frying oils with different carbonyl values were collected from an actual potato frying process. FTIR spectra in the range of 4000-650 cm(-1) were scanned with a FTIR spectroscopy apparatus using the attenuated total ...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2015
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.ess14227