PREDICTION of ACID, PEROXIDE and TBA VALUES of HEAT-TREATED PALM OIL USING A PARTIAL LEAST SQUARES–ORDINARY LEAST SQUARES MODEL BASED on FOURIER TRANSFORM INFRARED SPECTROSCOPY
Palm oil is widely used for frying food and is often used for repeated frying up to 40 hr or even longer. Frying causes a gradual quality decrease during heating due to fat oxidation or hydrolysis. The quality of fats and oils is commonly monitored by acid, peroxide and thiobarbituric acid values (A...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Lembaga Minyak Sawit Malaysia
2021
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |