Technical Data: Monitoring of Frying Oil Using FT-NIR

A valuable tool for food quality assurance and health authorities to verify the degree of fat deterioration!

Using FT-NIR spectroscopy, various quality parameters associated with the degradation of frying oil can be evaluated quickly and at low cost. Bruker has collaborated with multiple food regulatory agencies to collect over 300 samples of fats used in fried potatoes, potato chips, fish, chicken, and donuts. Statistical evaluations have shown that the measured FT-NIR spectra have a high correlation with existing official methods. Since FT-NIR can simultaneously determine important indicators related to oxidation and polymerization, it has become a valuable tool for food quality assurance and health authorities to assess the degree of fat degradation. **Monitoring Indicators** - Acid Value (AV) - Anisidine Value (AnV) - Polar Compounds (TPC) - Polymerized Triacylglycerols (DPTG) *For more details, please refer to the PDF document or feel free to contact us.*

Spectroscopic Analysis Equipment