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The Role of FT-NIR Spectroscopy in Edible Oils and Fats news-medical.net - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from news-medical.net Daily Mail and Mail on Sunday newspapers.
Need for Speed: Testing Edible Oils & Fats with FT‑NIR Spectroscopy Supported by: 24 February 2021 Oils and fats are considered essential nutrients for our daily diet and contribute significantly to the regulation of various body functions. Various parameters are used to evaluate the quality of edible fats and oils, including the fatty acid composition, iodine value, free fatty acids (FFA), trans fatty acids (TFA), anisidine value (AnV) and many other parameters. Traditional analyses are usually performed using standardized chemical and physical methods, which are often time-consuming and involve high operating costs, such as chromatographic techniques. These often require hazardous solvents and reagents that can pose health risks and increase disposal costs. ....