## 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
Monitoring peroxide value in fatliquor manufacture by Fourier transform infrared spectroscopy
โ Scribed by Kangming Ma; F. R. van de Voort; A. A. Ismail; Hualong Zhuo; Binjing Cheng
- Publisher
- Springer-Verlag
- Year
- 2000
- Tongue
- English
- Weight
- 596 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0003-021X
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We used Fourier transform infrared spectroscopy (FT-IR) to quantitatively monitor peroxidative damage in model phospholipids and in human erythrocyte membranes. The \(3012-\mathrm{cm}^{-1}\) band arising from olefinic \(\mathrm{C}-\mathrm{H}\) stretching modes diminished in intensity during membrane
A simple and rapid quantitative method to determine peroxide value (PV) of palm olein has been developed using transmittance Fourier transform (FT) IR spectroscopy. Palm olein was oxidized and blended with unoxidized palm olein to generate samples with PVs in the range 3.52-9.86. These samples were