OPTICAL-PROPERTIES OF CORN-OIL DURING FRYING

Authors
VIJAYAN J SLAUGHTER DC SINGH RP
Citation
J. Vijayan et al., OPTICAL-PROPERTIES OF CORN-OIL DURING FRYING, International journal of food science & technology, 31(4), 1996, pp. 353-358
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
31
Issue
4
Year of publication
1996
Pages
353 - 358
Database
ISI
SICI code
0950-5423(1996)31:4<353:OOCDF>2.0.ZU;2-T
Abstract
Optical absorption characteristics of corn oil were investigated in th e visible and near infrared regions between 400 and 2500 nm as the oil degraded during potato frying. The visible wavelength of maximum abso rption between 400 and 600 nm shifted towards longer wavelengths as th e frying operation progressed. The results showed that light absorptio n in the visible range of the electromagnetic spectrum between 400 and 600 nm correlated well with viscosity.