A spectroscopy study of heated palm cooking oil using an open path optical method for free fatty acids concentration measurement

• Main Authors: W. S., Salleh, W. F., Muhamat, S., Nurulain, M. R., Salim, H., Manap
• Format: Article
• Language: English; English
• Published: Elsevier Ltd 2023
• Subjects: TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://umpir.ump.edu.my/id/eprint/38262/2/A%20spectroscopy%20study%20of%20heated%20palm%20cooking%20oil%20using%20an%20open%20path_FULL.pdf; http://umpir.ump.edu.my/id/eprint/38262/3/A%20spectroscopy%20study%20of%20heated%20palm%20cooking%20oil%20using%20an%20open%20path%20.pdf; http://umpir.ump.edu.my/id/eprint/38262/; https://doi.org/10.1016/j.matpr.2023.03.743; https://doi.org/10.1016/j.matpr.2023.03.743

Palm oil is a vegetable oil that is extracted from the fruits and seeds of the oil palm tree. Palm oil contains Free Fatty Acids, which can have negative consequences if repeatedly heated. Frequently heated cooking oil can undergo some physical changes such as colour darkens, Free Fatty Acids concen...