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|Title:||Fourier transform infrared spectroscopy on cooking oils||Authors:||Lin, Dennis Shirong.||Keywords:||DRNTU::Engineering||Issue Date:||2013||Abstract:||The purpose of this study is to optimize and characterize the cooking oils using Fourier Transform Infrared Spectroscopy (FTIR) in combination with the help of multivariate tool, Principal Component Analysis (PCA). Six cooking oils were purchased for this project. Extra Virgin Olive oil is used as a reference to five other cooking oils. The peaks were identified in the ‘fingerprint’ region as no two chemical structures can have the same IR spectra. Knife Cooking Oil and King Rooster cooking oil were found to be similar based on the IR spectra. Extra Virgin Olive Oil was found to be different from other oils based on its IR spectra. Canola oil and Grapeseed oil were found to be similar. Sunflower oil was also found to be different from other oils. The peaks were identified and were used to compare among the cooking oils. PCA were then used to further support the IR analysis. It was found that the result stated by PCA plot was the same as observed in the IR spectra of the oils. We were able to characterize the oils into healthier oil and less healthy oil because of PCA as the scores of the oils were quite spread out and we were able to identify the similarities and differences among the oils. The objectives of this project were met and potential applications have been suggested for future research.||URI:||http://hdl.handle.net/10356/53742||Rights:||Nanyang Technological University||Fulltext Permission:||restricted||Fulltext Availability:||With Fulltext|
|Appears in Collections:||MAE Student Reports (FYP/IA/PA/PI)|
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