QUALITY DETECTION OF HEATING CORN OIL USING VISIBLE AND INVISIBLE LIGHT

Hassan, H. E.; Badawy, H.A.

doi:10.21608/mjae.2010.105932

QUALITY DETECTION OF HEATING CORN OIL USING VISIBLE AND INVISIBLE LIGHT

Document Type : Original Article

Authors

H. E. Hassan ¹
H.A. Badawy ²

¹ Assoc. Prof., Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt.

² Prof. Dr., Food Tech. Res. Inst., Agr. Res. Center, Giza, Egypt.

10.21608/mjae.2010.105932

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).

Main Subjects

Processing Engineering of Agricultural Products

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