Publication detail

Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy

TOBOLOVÁ, M. KŘESÁLEK, V.

Original Title

Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy

Type

conference paper

Language

English

Original Abstract

This paper deals with Terahertz Time Domain Spectroscopy (THz-TDS) of the vegetable oils commercially available for the preparation of hot meals. There were investigated the samples of fresh oils and the same oils thermally prepared. The optical parameters in the frequency range of 0.4 – 0.8 THz are calculated, statistically analyzed and evaluated. Based on the results, the samples of oils (before heating and after it) are compared to determine whether the THz-TDS method could be used for detecting the thermal changes that occur during the oil heating.

Keywords

frying oils; thermal degradation; THz time domain spectroscopy; vegetable oil

Authors

TOBOLOVÁ, M.; KŘESÁLEK, V.

RIV year

2014

Released

17. 7. 2014

Location

Santorini Island, Greece

ISBN

978-1-61804-243-9

Book

Latest Trends on Systems (Volume I), Proceedings of the 18th International Conference on Systems (part of CSCC'14)

Pages from

202

Pages to

205

Pages count

4

BibTex

@inproceedings{BUT112842,
  author="Marie {Nedvědová} and Vojtěch {Křesálek}",
  title="Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy",
  booktitle="Latest Trends on Systems (Volume I), Proceedings of the 18th International Conference on Systems (part of CSCC'14)",
  year="2014",
  pages="202--205",
  address="Santorini Island, Greece",
  isbn="978-1-61804-243-9"
}