Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
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DOI: 10.3390/app10217789
Abstract: Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality… read more here.
Keywords: frying times; edible oils; near infrared; spectroscopy ... See more keywords