Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/ near infrared spectral analysis using a hyperspectroradiometer. The reflectance s...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2009-10, Vol.86 (10), p.941-947
Main Authors: ALIREZA ASHKMEHR YAVARI, HAMEDI, M, HAGHBIN, S
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calibration
Chemical reactions
Fat industries
Food industries
Food products
Food service
Fourier transforms
Fundamental and applied biological sciences. Psychology
Manufacturing
Moisture content
Oils & fats
Quality control
Spectral analysis
Studies
Trans fats
Viscosity
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Summary:Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/ near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within the range 400-1,750 nm. Acid value, total polar component, and viscosity of oil samples were used as indicators of different quality levels of oil. Partial least squares calibration models were developed for quantitative evaluations of these parameters. The R^sup 2^ and root mean square error for each prediction were calculated to assess the prediction capability of calibration models. The study demonstrated that using the established calibration models, quality parameters could be predicted with R^sup 2^ values over 0.92. [PUBLICATION ABSTRACT]
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-009-1393-4