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Terahertz time-domain spectroscopy of edible oils.

Dinovitser, Alex; Valchev, Dimitar G. and Abbott, Derek (2017). Terahertz time-domain spectroscopy of edible oils. Royal Society Open Science, 4(6), article no. 170275.

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DOI (Digital Object Identifier) Link: https://doi.org/10.1098/rsos.170275
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Abstract

Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.

Item Type: Journal Item
ISSN: 2054-5703
Keywords: Food science, Photonics, Terahertz, Edible Oils
Academic Unit/School: Faculty of Science, Technology, Engineering and Mathematics (STEM) > Engineering and Innovation
Faculty of Science, Technology, Engineering and Mathematics (STEM)
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Item ID: 51974
SWORD Depositor: Jisc Publications-Router
Depositing User: Jisc Publications-Router
Date Deposited: 22 Feb 2018 10:56
Last Modified: 03 May 2019 06:52
URI: http://oro.open.ac.uk/id/eprint/51974
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