Abstract
The suitability of Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) for analysing potato chips was investigated. The functional groups, vibration modes and intensities corresponding to frequencies related to moisture, fat and protein in PA spectra were labelled. Oxidation experiments were carried out by heating home-made chips in a convection oven at 80 °C. Changes in chemical groups related to fat and oil were observed visually and statistically. Spectral data were analysed using PCA correlation and a linear discriminant analysis technique with squared Mahalanobis distance metric to estimate the extent of oxidation. Results showed that deterioration indeed could be monitored by photoacoustic spectroscopy. Depth profile analysis of the samples showed that a spectral difference in the fat, moisture and protein bands at different layers exists. Results demonstrated that FTIR-PAS with its depth-profiling capability could be used for qualitative analysis. (C) 2000 Society of Chemical Industry.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1805-1810 |
| Number of pages | 6 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 80 |
| Issue number | 12 |
| DOIs | |
| State | Published - Sep 15 2000 |
| Externally published | Yes |
Keywords
- Depth profiling
- Fourier transform infrared photoacoustic spectroscopy
- Oxidation
- Potato chips
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics