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

György Bázár, Andras Szabó, R. Romvári

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

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

Original languageEnglish
Pages (from-to)992-997
Number of pages6
JournalFood Control
Volume21
Issue number7
DOIs
Publication statusPublished - Jul 2010

Fingerprint

frying
Quality Control
quality control
heat sums
Heating
Fats
heat
animal fats and oils
Hot Temperature
lipids
Oils
oils
Plant Oils
vegetable oil
sampling
near-infrared spectroscopy
Temperature
Near-Infrared Spectroscopy
temperature
deterioration

Keywords

  • Fat
  • NIR
  • Oil
  • PQS

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

NIR based quality control of frying fat samples by means of Polar Qualification System. / Bázár, György; Szabó, Andras; Romvári, R.

In: Food Control, Vol. 21, No. 7, 07.2010, p. 992-997.

Research output: Contribution to journalArticle

Bázár, György ; Szabó, Andras ; Romvári, R. / NIR based quality control of frying fat samples by means of Polar Qualification System. In: Food Control. 2010 ; Vol. 21, No. 7. pp. 992-997.
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