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Niklas
Posted on Wednesday, October 10, 2001 - 11:09 am:   

Hello all,

We are currently investigating other possibilities of measuring the deterioration of frying oil during potato chips production. Currently FFA is used, but this does not give the whole picture. Other factors such as peroxide value, anisidine value, hexanal, rancimat, total polar material etc, probably affect the quality as well. Running all these analyses would be time-consuming and problems may occur when evaluating the data since there will probably be co-variation between the constituents. We were thinking of whether FTIR or NIR together with PCA as a qualitative analysis could give us a decent estimation of the quality of the oil. Does anyone have any experience in this field?

Best regards
Niklas

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