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Multivariate study of spectral data of oils

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dc.title Multivariate study of spectral data of oils en
dc.contributor.author Vašková, Hana
dc.contributor.author Bučková, Martina
dc.relation.ispartof MATEC Web of Conferences
dc.identifier.issn 2261-236X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 125
dc.event.title 21st International Conference on Circuits, Systems, Communications and Computers, CSCC 2017
dc.event.sdate 2017-07-14
dc.event.edate 2017-07-17
dc.type conferenceObject
dc.language.iso en
dc.publisher EDP Sciences
dc.identifier.doi 10.1051/matecconf/201712502022
dc.relation.uri https://www.matec-conferences.org/articles/matecconf/abs/2017/39/matecconf_cscc2017_02022/matecconf_cscc2017_02022.html
dc.description.abstract In this paper the study of structural differences and thermal degradation of edible oils during heating is presented. The study is performed on five types of vegetable oil: extra virgin olive oil, pomace olive oil, sunflower, canola and palm oil. The oils were measured by Raman spectroscopy. This method brings advantages as rapidity, independence on chemicals, provides specific information on chemical composition and structure of material and is able to detect structural changes. For the processing of large data sets multivariate analytical method as Principal component analysis and Cluster analysis are applied to find the patterns within the data. The evaluation of process of thermal degradation is also based on the major decomposition product of oxidized linoleate appearing in spectra via band 1640 cm-1. Mathematically processed data indicate the least effect of heating for olive oils, the greatest degradation and loss of unsaturation for sunflower oil. © The Authors, published by EDP Sciences, 2017. en
utb.faculty Faculty of Applied Informatics
dc.identifier.uri http://hdl.handle.net/10563/1007607
utb.identifier.obdid 43877290
utb.identifier.scopus 2-s2.0-85032870395
utb.source d-scopus
dc.date.accessioned 2018-01-15T16:31:32Z
dc.date.available 2018-01-15T16:31:32Z
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Vašková, Hana
utb.contributor.internalauthor Bučková, Martina
utb.fulltext.affiliation Hana Vaskova 1*, Martina Buckova 2 1 Tomas Bata University in Zlin, Faculty of Applied informatics, Department of Electronic and Measurements, Zlin, Czech Republic 2 Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, 760 01 Zlin, Czech Republic * Corresponding author: author@e-mail.org
utb.fulltext.dates -
utb.scopus.affiliation Tomas Bata University in Zlin, Faculty of Applied Informatics, Department of Electronic and Measurements, Zlin, Czech Republic; Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, Zlin, Czech Republic
utb.fulltext.faculty Faculty of Applied informatics
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Electronic and Measurements
utb.fulltext.ou Department of Food Technology
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International