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Author Ammari, Faten ♦ Bouveresse, Delphine Jouan Rimbaud ♦ Eveleigh, Luc ♦ Boughanmi, Néziha ♦ Rutledge, Douglas N.
Source SpringerLink
Content type Text
Publisher Springer-Verlag
File Format PDF
Copyright Year ©2013
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Independent components analysis ♦ Mid-infrared spectroscopy ♦ Oil oxidation ♦ Heat treatment ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract In this study, independent components analysis (ICA) is tested as a mathematical method to extract characteristic signals from a data set of mid-infrared spectra acquired during accelerated oxidation of vegetable oils (corn oil, sunflower oil and soya oil) at different temperatures. These characteristic signals highlight the modifications that occur in the oils and facilitate their interpretation. ICA clearly showed that although the nature of the chemical reactions (such as oxidation and cis–trans isomerisation) induced by the heating are the same for all the types of analysed samples (corn oil, sunflower oil and soya oil), their kinetics are different depending on the oil composition. ICA also showed that higher temperatures reduce the induction times of the oxidation reaction and accelerate the degradation of the oils.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2013-06-05
Publisher Place New York
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 7
Issue Number 2
Page Count 10
Starting Page 90
Ending Page 99

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Source: SpringerLink