Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis-Reference-Cited by-同舟云学术

Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

Published:2016 Issue:4 Volume:8 Page:731-741
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Aykas Didem P.¹²³⁴⁵,Rodriguez-Saona Luis E.¹²³⁴

Affiliation:

1. Department of Food Science and Technology

2. The Ohio State University

3. Columbus

4. USA

5. Department of Food Engineering

Abstract

The objective of this study was to evaluate the performance of a portable FT-IR spectrometer equipped with a 5-bounce heated ZnSe crystal to develop classification methods for the authentication of potato chip frying oils and to generate prediction models for monitoring oil quality parameters for real-time and field-based applications.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/AY/C5AY02387D

Reference65 articles.

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