Colourimetry Titration for Quantifying Free Fatty Acids in Cooking Oil-Reference-Cited by-同舟云学术

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Colourimetry Titration for Quantifying Free Fatty Acids in Cooking Oil

Published:2023-12-13 Issue: Volume:27 Page:552-555
ISSN:
Container-title:2023 IEEE 21st Student Conference on Research and Development (SCOReD)
language:
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Author:

Zain Mohd Norzaliman Mohd¹,Shokkri Ardini Najihah Mohd²,Tuhaime Nur Azera³,Basri Katrul Nadia³,Alias Fatin Syahira³,Yusof Zalhan Md³,Bakar Ahmad Ashrif A¹

Affiliation:

1. Universiti Kebangsaan Malaysia 43600 UKM Bangi,Faculty of Engineering & Built Environment,Dept. of Electrical, Electronic & Systems Engineering,Selangor Darul Ehsan,Malaysia

2. Universiti Teknologi PETRONAS 32610 Seri Iskandar,Faculty of Science and Information Technology,Fundamental and Applied Sciences Department,Perak Darul Ridzuan,Malaysia

3. MIMOS Berhad Technology Park Malaysia,Photonics Technology Lab,Kuala Lumpur,Malaysia,57000

Publisher

IEEE

Link

http://xplorestaging.ieee.org/ielx8/10562378/10563214/10563302.pdf?arnumber=10563302

Reference9 articles.

1. A Feasibility Study on Non-Destructive Determination of Oil Content in Palm Fruits by Visible–Near Infrared Spectroscopy

2. Determination of Free Fatty Acids (FFA), Peroxide Value (PV), and p-Anisidine Value (pAV) of Marine Oil using the Fourier Transform Near Infrared (FT-NIR) Spectroscopy;Selinger

3. Oil palm economic performance in Malaysia and r&d progress in 2018;Kushairi;J. Oil Palm Res.,2019

4. Factors influencing quality of palm oil produced at the cottage industry level in Ghana;Tagoe;Int. Food Res. J.,2012

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