Method for Determining Frying Oil Degradation by Near-Infrared Spectroscopy

2007 ◽  
Vol 55 (3) ◽  
pp. 593-597 ◽  
Author(s):  
Choo Lum Ng ◽  
Randy L. Wehling ◽  
Susan L. Cuppett
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Frying Oil ◽  
Oil Degradation

Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques

2012 ◽  
Vol 89 (10) ◽  
pp. 1823-1830 ◽  
Author(s):  
Mustafa Öğütcü ◽  
Buket Aydeniz ◽  
Mehmet Burak Büyükcan ◽  
Emin Yılmaz
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Frying Oil ◽  
Oil Degradation ◽  
Chemometric Techniques

scholarly journals Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

2014 ◽  
Vol 20 (2) ◽  
pp. 217-223 ◽  
Author(s):  
Jinkui Ma ◽  
Han Zhang ◽  
Tomohiro Tuchiya ◽  
Yelian Miao ◽  
Jie Yu Chen
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Rapid Determination ◽  
Frying Oil

scholarly journals Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy

2020 ◽  
Vol 10 (21) ◽  
pp. 7789
Author(s):  
Yi Liu ◽  
Laijun Sun ◽  
Hongyi Bai ◽  
Zhiyong Ran
Keyword(s):  
Infrared Spectroscopy ◽  
Prediction Model ◽  
Correlation Coefficient ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Edible Oils ◽  
Frying Oil ◽  
Differential Prediction ◽  
Allowable Range

Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of frying experiments are carried out for each of the three oils. The spectra of the first eight rounds are used to build the model, and the last two are used for model testing. First, all the original spectra are preprocessed using the first derivative (1D). Then, the correlation coefficient between the sequence of frying times and absorbance is calculated, and the characteristic wavelengths with a high correlation coefficient are extracted. Finally, a differential prediction model is established based on the characteristic wavelengths. The results show that the differential prediction model accurately predicts the frying times of various edible oils and provides a new method for quality inspection of frying oil, and the predicted accuracy of the frying times of three frying oils is 100% within the allowable range of error.

Near-infrared spectroscopy (NIRS) – a promising brain imaging method in Psychiatry?

2008 ◽  
Vol 39 (01) ◽  
Author(s):  
AJ Fallgatter ◽  
AC Ehlis ◽  
MM Richter ◽  
M Schecklmann ◽  
MM Plichta
Keyword(s):  
Infrared Spectroscopy ◽  
Brain Imaging ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Imaging Method
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