Determination of quality parameters of crude palm oil using near-infrared spectroscopy and multivariate analysis
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Posted: 27 September 2018 | PerkinElmer Inc. | No comments yet
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices…
The edible oils global market is expected to exceed 200 million metric tons by 2020, with palm oil projected to take a one third share. Simple analysis of oil quality is essential to maintain process efficiency, and minimise costs associated with high chemical usage and waste treatment.
Crude palm oil (CPO) is obtained from the fibrous mesocarp (reddish pulp) of palm fruit. The oil itself is semi-solid and reddish-orange in colour owing to the presence of carotene (pro-vitamin A). Various parameters are used to assess its quality, including iodine value (IV), moisture and free fatty acid (FFA) content.
The rest of this content is restricted - login or subscribe free to access
Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!
Click here to Subscribe today Login here
Related content from this organisation
- Plant-Based Food Revolution: leveraging ICP-MS for quality assurance and nutritional insights
- Application Brief: Solus One Salmonella for Raw Poultry and Meat
- Guide: Solus One Salmonella methodology – Seven easy steps
- Featured Partnership: Challenges in meat pathogen detection – improving your food safety plan
- Poster and Podcast: Rapid recovery and detection of pathogenic Gram-negative organisms
Related topics
Fats & oils, Food Waste, Quality analysis & quality control (QA/QC), Spectroscopy, Technology & Innovation
