Master of Science, The Ohio State University, 2013, Food Science and Technology
The application of infrared spectroscopy techniques to problems in the food and beverage industry has yielded many novel methods. With the increase in computational power, multivariate analysis has brought the unique properties of mid-infrared (MIR) systems to the forefront. The distinct, high intensity MIR absorption bands are well-suited to authentication, classification and quantification of components in complex matrices. This technique has been applied to a variety of food systems, with particular success in the analysis of edible oils. Methods for trans-fat determination, monitoring of oxidative indices, and discrimination of adulterated oils represent only a few of the developments in field of oils. The objective of this study was to utilize MIR spectroscopy in the analysis and characterization of products and processes related to edible oils. A temperature-controlled, ZnSe ATR sampling accessory was used with a benchtop FT-IR system to monitor oxidative changes in frying oils under the influence of a patented anti-oxidation device. In addition, reference methods for free fatty acids (FFA), anisidine value (AV), and color were used to monitor oil stability. FT-IR combined with chemometrics showed differences between control and treatment, with discrimination provided by regions associated with fatty acid hydrolysis and oxidation products. As compared to the control treatment, the anti-oxidation technology decreased the rate of FFA and aldehyde formation, as well as showing a marked effect on total color difference (¿E). Overall, our results showed that a patented induction device slows the rate of lipid degradation, resulting 7-20% reduction in formation rate of key quality parameters and significantly longer utilization of frying oil. Omega-3 dietary supplements have been linked with health benefits due to their contents of EPA and DHA. The concentration of these active components in fish is highly variable; species, catch location, environment, season and p (open full item for complete abstract)
Committee: Luis Rodriguez-Saona Dr (Advisor); John Litchfield Dr (Committee Member); Michael Mangino Dr (Committee Member)
Subjects: Food Science