LD2668 .T4 1954 R87 / Master of Science

No description available.

The application of Fourier transform infrared (FTIR) spectroscopy in the assessment of oil quality and stability and the determination of the degree and type (cis or trans) of unsaturation of fats and oils was investigated. FTIR spectroscopy was shown to provide a rapid means of monitoring changes in oils undergoing oxidation or subjected to thermal stress. Absorption bands associated with common primary and secondary oxidation products were identified by relating them to those of spectroscopically representative reference compounds, and a quantitative approach based on the use of oils spiked with these reference compounds as calibration standards was proposed. A sample-handling accessory based on a heated 25-mum transmission flow cell and heated input and output lines was developed to facilitate the rapid analysis of oils and premelted fats in their neat form. Using this system, an FTIR edible oil analysis package was developed to simultaneously analyze for trans content, cis content, iodine value (IV), and saponification number (SN) of neat fats and oils, using partial-least-squares (PLS) calibrations based on pure triglycerides. An automated transmission-based peak height method for isolated trans isomer determination using the characteristic trans absorption band at 967 cm -1 in the spectrum of a neat fat or oil, ratioed against the spectrum of a trans-free oil, was also developed. A subsequent validation study involving the analysis of more than 100 oil samples demonstrated concurrence between the trans data obtained by the PLS and peak height FTIR methods as well as between IV results obtained by FTIR analysis and gas chromatography. In addition, the internal consistency of the IV, cis, and trans FTIR predictions provided strong experimental evidence that the FTIR edible oil analysis package measures all three parameters accurately. A PLS-based IV/trans method was developed for a heated single-bounce horizontal attenuated total reflectance (SB-HATR) sample-

Thesis (M.S.)--University of Wisconsin--Madison, 1970. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.App.Sc.) - University of Queensland, 2004. / Includes bibliography.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

No description available.

The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty one novel antioxidants were synthesized and evaluated under frying and storage conditions. Antioxidant formulations consisting of a combination of endogenous and synthesized antioxidants were developed and tested in an institutional frying operation. A rapid and effective frying test was developed to assess the frying performance of oils and applied antioxidants. Furthermore, a novel procedure for direct hydroxynonenal analysis in frying oil was developed. / xx, 249 leaves; 29 cm

Call number: LD2668 .T4 1978 A44 / Master of Science