QUALITY DETECTION OF HEATING CORN OIL USING VISIBLE AND INVISIBLE LIGHT | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 12, Volume 27, Issue 2, April 2010, Page 613-627 PDF (565.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2010.105932 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. E. Hassan1; H.A. Badawy2 | ||||
| 1Assoc. Prof., Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| 2Prof. Dr., Food Tech. Res. Inst., Agr. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| The corn oil was heated at 180 oC. for six durations (3, 6, 9, 12, 15, and 18 hrs) to measure some optical, physical and chemical properties of oil with exposure by visible and invisible lights. Three light regions, ultraviolet (200-400nm), visible light (400-700nm), and near infrared (700-900nm) were used in the present work. The obtained results are summarized as follows: (1) The highest transmission light percentages were 94.89, 88.57 and 33.17 % for using wavelengths of 900 nm (IR), 700 nm (VIS) and 400 nm (UV), respectively.; (2) The highest absorption light percentages from heated corn oil were 0.09, 0.12, and 1.26 % at using 900 nm (IR) , 700 nm (VIS), and 400 nm (UV) wavelengths.; (3) The wavelength (400 nm) of UV is the highest measure of absorption light of corn oil. Meanwhile, 900 nm of IR and 700 nm of VIS are the highest measure of transmission light can be used to measure corn oil quality.; (4) The heating times were increased from 3 to 18 hrs lead to increase oxidized fatty acid, Polemer, acid value, peroxide value, and reflective index, while, the iodine value and viscosity were decreased compare with control sample.; and (5) The corn oil will start deterioration after 15 hrs of heating time whereas oxidization fatty acid more than 1% at transmission light percentages 13.69 % and 12.20% of wavelength 900 nm (IR) and 700 (VIS) and at absorption percentage 1.06% of wavelength 400 nm (UV). | ||||
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