✍ Scribed by El-Rafey, H. H. A. ;Perédi, J. ;Kaffka, Károly ;Náday, B. ;Balogh, Antónia
No coin nor oath required. For personal study only.
During deep fat frying process, several compounds arise in the oil. The determination of their quantity by the classical methods is a very long and laborious work. For this purpose, quick instrumental examinations are needed. Therefore, the authors have investigated the possibilities of applicability of the NIR technique for determining the polar, polymer and linoleic acid contents of the sunflower oil heated at 170-18O0 C and 200-210O C, resp., for different times. They examined the equation forms describing the relationship between the parameters and values measured at given wavelengths of the NIRspectra, the characteristic wavelengths, the Kvalues and the accuracy of the determination.They established that the NIR technique can give successful results by the quick determination of the examined parameters. It was found that the standard error of calibration (SEC) of polar content at a thermal load of 170-180O C was 0.991"/n and at that of 200-21O0C 0.9150/0, that for polymer content 1.21"/0 and 1.65"/0, resp., that for linoleic acid content 0.436'b and 0.446 "Yo,resp., and the multiple correlation coefficient was ranging between 0.994 and 0.999.
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