The free fatty acid (FFA) is an essential indicator to determine the discard point of frying oils,
however, the current detection method of FFA in oil is laborious. This research established …

Two key parameters (acidity and peroxide content) for evaluation of the oxidation level in
crude peanut oil have been studied. The titrimetric analysis was carried out for reference …

Potato chips production is a traditional food process. To achieve uniform product quality, raw
materials are usually rigorously sorted. Traditionally, the process is conducted in a single …

Deep fried foods are popular among consumers due to their unique taste and texture.
During the process of deep-frying, oil is subjected to a high temperature that results into the …

Soybean oil with fried repeatedly at high temperature produces harmfully substances to
threaten human health. In this paper, Adaboost-SVM (RBF) classification model combined …

The acid value (AV) is an essential parameter for the quality and safety evaluation of peanut
oil. In this study, for efficiently and real-time monitor of acid value (AV) in peanut oil, a …

This work has two aims. Firstly, to validate the ability of experimental models derived through
near infrared spectroscopy for acrylonitrile butadiene styrene (ABS), low-density …

Total polar materials (TPM) are used as an indicator of the quality in the frying oil because of
high values may be harmful for human health. Spanish legislation establishes the maximum …

NIR spectroscopy (NIRS) was used to develop a fast and cost‐effective method to assess
the quality of deep‐frying oil. A large number of fresh, used and discarded oils, used in fast …

Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based
FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy …