Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/106906
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Type: | Journal article |
Title: | Terahertz time-domain spectroscopy of edible oils |
Author: | Dinovitser, A. Valchev, D.G. Abbott, D. |
Citation: | Royal Society Open Science, 2017; 4(6):170275-170275 |
Publisher: | The Royal Society |
Issue Date: | 2017 |
ISSN: | 2054-5703 2054-5703 |
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, <i>in situ</i> 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 the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min. |
Keywords: | edible oils food science photonics terahertz |
DOI: | 10.1098/rsos.170275 |
Grant ID: | http://purl.org/au-research/grants/arc/FT120100351 http://purl.org/au-research/grants/arc/FT120100351 |
Published version: | http://dx.doi.org/10.1098/rsos.170275 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 8 |
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hdl_106906.pdf | Published Version | 791.16 kB | Adobe PDF | View/Open |
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