FTIR-SPECTROSCOPY STUDY OF MICROWAVE AND CONVENTIONAL HEATING ON THE DEGRADATION OF MARGARINE AND BUTTER

• Published in: European Journal of Materials Science and Engineering (Online) 2019-03, Vol.4 (1), p.3-10
• Main Authors: REXHEPI, Fatos, KURTI, Gresa, FERATI, Flora, SHALA, Shkumbin
• Format: Article
• Language: English
• Subjects: butter; convective heating; ftir spectroscopy; margarin; microwave oven
• ISSN: 2537-4346; 2537-4338; 2537-4346
• DOI: 10.36868/ejmse.2019.04.01.003

Our investigation consists to evaluate the effects that microwave heating (5 min at 1100 W) and conventional heating (18 min at 180 °C and 20 min at 250 °C) have on margarine and butter samples. The finally experimental results showed oxidations of margarine and butter samples during conventional heating which is in contrast with microwave heating for both treated samples used ratio of characteristic FTIR absorbances used as indicator of oxidation level. Significant increases in intensity of FTIR vibrations which corresponding with imine group in region from 1690-1640 cm–1 were compared after conventional oven heating, showing that there do not have any increase intensity in this region of spectra. Otherwise, microwave heating different impact has on evaporation of polar ingredients such as water in margarine samples compare with several butter which contain low level of water but evaporation is happened easy which is coming from different type of interaction of between microwave and water and this type of energy can’t be transfer all in water molecule and to initiate evaporation. Therefore, the degradation of margarine and butter samples can be accurately measured using FTIR spectroscopy as a green, sensitive and not expensive method of analysis