Quality Analysis of Reheated Oils by Fourier Transform Infrared Spectroscopy

DOI

10.2991/icectt-15.2015.47How to use a DOI?

Keywords

Fourier transforms infrared, soybean oil, quality analysis

Abstract

Based on the study of Fourier transform infrared (FT-IR) spectroscopy of the unheated and repeated heating soybean oil, the identification method is rapidness for quality analysis of reheated oil measure quickly quality analysis of the cooking oils. The article records the Fourier transform infrared spectrum of the reheated conspecific soybean oil at the different time and thermostat 200° C. The results showed that the unheated and repeated heating soybean oil had basic same infrared spectra in 4000 ~ 500 cm-1 and the same absorption peaks at 3008, 2925, 2854, 1745, 1460, 1373, 1163, 723 cm-1, which showed that the cooking oils had the main compositions, The strength of absorption peaks were different showed that the quantities of main compositions were different in different heating time of soybean oils. This method was a simple and fast way for the quality analysis of the cooking oils.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Keying Zhao
AU  - Lei Shi
AU  - Zhilong Liu
AU  - Jinhong Li
PY  - 2015/11
DA  - 2015/11
TI  - Quality Analysis of Reheated Oils by Fourier Transform Infrared Spectroscopy
BT  - Proceedings of the 2015 International Conference on Electromechanical Control Technology and Transportation
PB  - Atlantis Press
SP  - 245
EP  - 249
SN  - 2352-5401
UR  - https://doi.org/10.2991/icectt-15.2015.47
DO  - 10.2991/icectt-15.2015.47
ID  - Zhao2015/11
ER  -