Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

This rapid method for determining the degree of degradation of frying rapeseed oils uses Fourier-transform infrared (FTIR) spectroscopy combined with partial least-squares (PLS) regression. One hundred and fifty-six frying oil samples that degraded to different degrees by frying potatoes were scanne...

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Bibliographic Details
Main Authors:	Jie Yu Chen, Han Zhang, Jinkui Ma, Tomohiro Tuchiya, Yelian Miao
Format:	Article
Language:	English
Published:	Hindawi Limited 2015-01-01
Series:	International Journal of Analytical Chemistry
Online Access:	http://dx.doi.org/10.1155/2015/185367

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