Oil quality monitoring during deep fat frying using Raman spectroscopy
Deterioration of frying oil by a series of complex chemical reactions during the frying process will lead to the formation of undesirable compounds which affect the quality of the oil. In this study, Raman spectroscopy was used to monitor the deterioration of frying oil. In total, 150 batches of French fries were intermittently fried at 185±5°C for 8 h a day over five consecutive days (equivalent to 40 h). Raman intensity of the frying oil samples was increased from 8464.41 to 30815.80 arbitrary (a.u.) over five days of frying. This study demonstrates the potential of Raman spectroscopy in monitoring the deterioration of frying oil quality.
Ibrahim, N.U.A., Abd Aziz, S. and Hashim, N. 2017. Oil quality monitoring during deep fat frying using Raman spectroscopy. Acta Hort. (ISHS) 1152:307-312
deep-fat frying, frying oil quality, Raman spectroscopy