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Optical properties of corn oil during frying
Author(s) -
Vijayan Jayadeep,
Slaughter David C.,
Singh R. Paul
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00346.x
Subject(s) - absorption (acoustics) , wavelength , visible spectrum , corn oil , viscosity , materials science , electromagnetic spectrum , infrared , near infrared spectroscopy , optics , optoelectronics , food science , chemistry , composite material , physics
Optical absorption characteristics of corn oil were investigated in the visible and near infrared regions between 400 and 2500 nm as the oil degraded during potato frying. The visible wavelength of maximum absorption between 400 and 600 nm shifted towards longer wavelengths as the frying operation progressed. The results showed that light absorption in the visible range of the electromagnetic spectrum between 400 and 600nm correlated well with viscosity.