Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying

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Dielectric and fluorescence spectroscopy techniques for determination of palm olein degradation during batch deep fat frying

Degradation of frying oil by series of complex chemical reaction during frying process will lead to the formation of undesirable compounds which affecting the quality of frying oil. Conventional chemical methods for frying oil quality assessment are well known to be time consuming, require skille...

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Bibliographic Details
Main Author:	Ibrahim, Nur Ul Atikah
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Fluorescence spectroscopy Dielectrics
Online Access:	http://psasir.upm.edu.my/id/eprint/70959/ http://psasir.upm.edu.my/id/eprint/70959/1/FK%202017%207%20-%20IR.pdf

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