Fourier transform infrared spectroscopy on cooking oils

• المؤلف الرئيسي: Lin, Dennis Shirong.
• مؤلفون آخرون: Yeo Swee Hock
• التنسيق: Final Year Project
• اللغة: English
• منشور في: 2013
• الموضوعات: DRNTU::Engineering
• الوصول للمادة أونلاين: http://hdl.handle.net/10356/53742

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 a...