Safety analysis of edible oil products via Raman
From the initial development of RS, this report highlighted the latest research in oil product component analysis and doping detection with RS, providing useful information regarding the safety of edible oil products, and presenting its application prospects in oil product safety analysis. 2. Basic principles of Raman spectroscopy
Edible oils provide high nutritional value in the human diet and their safety and quality have become a major concern and issue. Thus, edible oils have been the subject of a number of applications of Raman spectroscopy. This present review briefly evaluates Raman spectroscopy applications in the quality and safety analysis of oil products in
Safety Analysis of Edible Oil Products via Raman
Request Safety Analysis of Edible Oil Products via Raman Spectroscopy Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a
Safety Analysis of Edible Oil Products via Raman Spectroscopy Talanta ( IF 4.916) Pub Date : 2024-08-29, DOI: 10.1016/j.talanta.2024.08.074 Rui Hu, Ting He, Zhaowei Zhang, Yunhuang Yang, Maili Liu Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a structural fingerprint by which molecules can be identified.
Use of Raman spectroscopy for analysing edible vegetable
This paper reviews the use of Raman spectroscopy for analysing edible vegetable oils including olive oil. Although the spectra for vegetable edible oils are similar, they exhibit some differences
Raman spectroscopy is an ideal method for the analysis of edible fats and oils, which are composed of esters of fatty acids and glycerol. Samples which come from natural sources have a very complex composition, but the key parameters that need to be determined are typically the average chain length of the fatty acids and the extent of
Rapid Quantitative Assessment of the Adulteration
Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy. Journal of Agricultural and Food Chemistry 2005, 53 (16),6201-6206. DOI: 10.1021/jf050595n. Rui Hu, Ting He, Zhaowei Zhang, Yunhuang Yang, Maili Liu. Safety analysis of edible oil products via Raman spectroscopy.
Edible oil producers and food processors are seeking fast and non-destructive way to analyze fats and oils for process and quality control purposes. Advantages of NIR for the Edible Oil Analysis FT-NIR spectroscopy,on the other hand, is fast (analysis time of the order of less than 1 minute) and can analyze multiple components with only one measurement.
The application of near-infrared (NIR) and Raman
The application of near-infrared (NIR) and Raman spectroscopy to detect adulteration of oil used in animal fee d production. Stewart Francis Graham Institute of Agri-Food and Land Use, School of Biological Sciences, Queen's University, David Keir Building, Stranmillis Road, Belfast, Northern Ireland BT9 5AG, United Kingdom.
Iodine value (IV) is a significant parameter to illustrate the quality of edible oil. In this study, three portable spectroscopy devices were employed to determine IV in mixed edible oil system, a