Monitoring chemical changes in some foods using Fourier transform photoacoustic spectroscopy

J. Irudayaraj, S. Sivakesava, S. Kamath, H. Yang

Research output: Contribution to journalArticlepeer-review

Abstract

The potential of Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) to characterize some common foods was studied. Lard, peanut butter, mayonnaise, and whipped topping were heated to 60 and 90°C separately, and the spectra were obtained periodically for a period of up to 32 and 16 d, respectively. Key bands in the mid-infrared spectral region were examined to monitor changes presumably due to lipid oxidation. Spectral data were analyzed, using principal component analysis (PCA) correlation, and linear discriminate analysis (LDA) techniques with Mahalanobis distances to estimate the extent of deterioration attributable to oxidation. The PAS was found to be simple, rapid, and nondestructive. It required limited sample preparation, and proved highly desirable for analyzing low-moisture samples.

Original languageEnglish (US)
Pages (from-to)1416-1421
Number of pages6
JournalJournal of food science
Volume66
Issue number9
DOIs
StatePublished - 2001
Externally publishedYes

Keywords

  • Fourier transform infrared photoacoustic spectroscopy
  • Lard
  • Mayonnaise
  • Peanut butter
  • Whipped topping

ASJC Scopus subject areas

  • Food Science

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