RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

Abstract

Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurement. The main objective of this study was to evaluate quality changes of heated oils based on visible/ near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within the range 400-1,750 nm. Acid value, total polar component, and viscosity of oil samples were used as indicators of different quality levels of oil. Partial least squares calibration models were developed for quantitative evaluations of these parameters. The R 2 and root mean square error for each prediction were calculated to assess the prediction capability of calibration models. The study demonstrated that using the established calibration models, quality parameters could be predicted with R 2 values over 0.92.

RETRACTED: VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets

“…Anderson and Walker (2003) also studied the application of on-line VIS/NIR spectroscopy to determine the fat content in ground beef stream and reported a high accuracy with standard error of prediction (SEP) of 1.00-1.68% for calibration and 2.15-2.28% for validation. Yavari, Hamedi, and Haghbin (2009) using VIS/NIR hyper-spectral analysis studied the quality of used frying oils. Near-infrared spectroscopy instruments are also recognised as effective tools for quality control in the food industry due to their fast and non-destructive measurements, there are no requirement for using hazardous reagents and solvents, and there can be more flexible sample handling.…”

Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques

“…The FFA contents of the frying oil samples ranged from 0.090 to 1.889 % and increased with heating time. Previous studies on the FFA contents of various frying oils have reported very diverse values of measurements [1,3,5,8]. These differences were explained as being due to different frying times, temperatures and oil types.…”

“…Compared to the cross validation method, higher r and lower RMSEP values were obtained by the test set validation method (Table 3). Previous studies used NIR log 1/T (first derivative and second derivative spectrum) [3,5] and reflectance spectra [8] combined with PLS techniques to predict FFA values of frying oils, and the r values were found to be more than 0.93. These differences between previous studies and this one were mainly due to variation levels and wavenumber regions used.…”

“…Kuligowski et al [7] determined polymerized triacylglycerides in deep-frying vegetable oils by NIR spectroscopy using PLS regression. Yavari et al [8] also used visible/near infrared spectroscopy combined with PLS techniques to predict viscosity, FFA and TPM values of frying oils. High correlations were found between measured and predicted values, but the number of the samples were limited in this study, as well [8].…”

Determination of the Carbonyl Values for Frying Rapeseed Oil Using Near-Infrared Spectroscopy

“…It does not require additional reagents or solvents ). Previous studies have reported the determination of free fatty acid (FFA), total polar material (TPM) (Ng et al 2007;Gerde et al 2007), acid value (AV), and total polar compound (TPC) values (Yavari et al 2009;Ng et al 2011;Ogutcu et al 2012;Ma et al 2014) for heated oils with added water or other frying oil. These studies showed that the FFA and TPM values for heated edible and frying oils could be monitored using NIR spectroscopy.…”