Terahertz time-domain spectroscopy of edible oils
Alex Dinovitser; Dimitar G. Valchev; Derek Abbott · 2017 · Royal Society Open Science
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Abstract
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test
Abstract by Alex Dinovitser; Dimitar G. Valchev; Derek Abbott, Royal Society Open Science (2017) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.1098/rsos.170275