Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/106906
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Type: Journal article
Title: Terahertz time-domain spectroscopy of edible oils
Author: Dinovitser, A.
Valchev, D.
Abbott, D.
Citation: Royal Society Open Science, 2017; 4(6):170275-1-170275-9
Publisher: Royal Society Publishing
Issue Date: 2017
ISSN: 2054-5703
2054-5703
Statement of
Responsibility: 
Alex Dinovitser, Dimitar G. Valchev, Derek Abbott
Abstract: Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, in situ measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.
Keywords: edible oils; food science; photonics; terahertz
Rights: 2017 The Authors. Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, provided the original author and source are credited.
RMID: 0030072841
DOI: 10.1098/rsos.170275
Grant ID: http://purl.org/au-research/grants/arc/FT120100351
Appears in Collections:Agriculture, Food and Wine publications

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