Application of near infrared spectroscopy (NIRS) in the analysis of frying fats

Abstract

Near infrared spectroscopy (NIRS) in transflection mode using optic probe was applied to determine four analytical criteria values for used deep-frying fats. Several statistical criteria are used to judge the performance of these NIRS method developments. The results for acid values and for food oil sensor values may be acceptable but the corroborative poorer statistical criteria of calibration for total polar material and dimeric and polymeric triglycerides indicate that both NIRS methods may be considered as adequate only for screening. Further work is required and might be done by additional samples in the calibration sample set.