Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying

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Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying

Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature. In this study, a fluorescence spectroscopy technique was applied to monitor the deterioration of refined, bleached, and deodorized pal...

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Bibliographic Details
Main Authors:	Ibrahim, N. U. A., Abd Aziz, Samsuzana, Zude, M., Hashim, N.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/50498/ http://psasir.upm.edu.my/id/eprint/50498/1/%287%29%20IFRJ-16344%20Abd%20Aziz-Rev1.pdf

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