Edible oil analysis by FTIR spectroscopy

被引：0
|
作者：
vandeVoort, FR
Sedman, J
Ismail, AA
机构：
[1] Dept. of Food Sci. and Agric. Chem., Fac. of Agric. and Environ. Sciences, Macdonald Camp. of McGill Univ. 2, St. Anne de Bellevue, Que. H9X 3V9
来源：
LABORATORY ROBOTICS AND AUTOMATION | 1996年 / 8卷 / 04期
关键词：
D O I：
10.1002/(SICI)1098-2728(1996)8:4<205::AID-LRA2>3.0.CO;2-4
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
Fourier-transform infrared (FTIR) spectroscopy offers a new way of approaching edible oil analysis and is well on its way to being developed into a utilitarian quality control tool. This paper provides a brief overview of FTIR spectroscopy, the key elements associated with developing a suitable fats and oils analytical system (sample handling, calibration development, validation, calibration stability and transfer programming and automation), some methods that have been implemented and the basic elements of a typical fats and oils FTIR analytical package. it is foreseen that a number of standard AOCS methods will be replaced by this technology allowing a variety of chemical and physical analyses to be carried out on neat fats and oils in under 2 minutes per sample. (C) 1996 John Wiley & Sons, Inc.
引用
收藏
页码：205 / 212
页数：8
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