NIR based quality control of frying fat samples by means of Polar Qualification System

摘要: Abstract NIR spectroscopy based monitoring of quality changes culinary fats and oils was aimed during prolonged heating (4 types, 36 h, 7 temperatures, n = 252). “Heat-sum” value defined as temperature × heating time. Samples were sub-ordered into four heat-sum classes, representing deterioration commercial use. Polar Qualification System utilized for the identification fat or oil types classes by recorded spectra. After classified precisely with a polar sensitivity over 4.5, optimization run on respectively. Sensitivity values between 0.75 3.42 animal when different identified. These 1.39 6.86 vegetable oils, indicating that classification more effective from early stage heating, compared to fats. Lower obtained show underwent expressed degradation heating.