Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy

Soybean oil (SBO) was blended with 10-40% palm kernel olein (PKO) to obtain SBO:PKO blends with different degrees of unsaturation. Oil-in-water (O/W) emulsions were then prepared with 70 wt-% of SBO or SBO:PKO blends and monitored for their chemical destabilization after an accelerated oxidation pro...

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Bibliographic Details
Main Authors: Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Format: Article
Language:English
English
Published: 2005
Subjects:
Emulsions
Fourier transform infrared spectroscopy
Peroxides
Online Access:http://psasir.upm.edu.my/id/eprint/18342/
http://psasir.upm.edu.my/id/eprint/18342/1/Monitoring%20peroxide%20value%20in%20oxidized%20emulsions%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf

Internet

http://psasir.upm.edu.my/id/eprint/18342/
http://psasir.upm.edu.my/id/eprint/18342/1/Monitoring%20peroxide%20value%20in%20oxidized%20emulsions%20by%20Fourier%20transform%20infrared%20spectroscopy.pdf

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