Calibrated Optical Markers to Study Thermal Degradation in Edible Oils Using Raman and Optical Transmission Spectroscopy.
Raman spectroscopy
edible oils
iodine value
optical transmission
saturated fat
thermal degradation
unsaturated fat
Journal
Applied spectroscopy
ISSN: 1943-3530
Titre abrégé: Appl Spectrosc
Pays: United States
ID NLM: 0372406
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
pubmed:
21
6
2019
medline:
21
6
2019
entrez:
21
6
2019
Statut:
ppublish
Résumé
An "all optical" methodology, including Raman and optical transmission spectroscopy, is presented to study the thermal degradation in edible oils. Oils rich in monounsaturated (MU), polyunsaturated (PU), and saturated (S) fatty acids (FA) were heated above and below their smoke point (∼230 ℃). While the intensity (I) of the identified saturated (C-C, 1440 cm
Identifiants
pubmed: 31219332
doi: 10.1177/0003702819856369
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM