Dinovitser Alex, Valchev Dimitar G, Abbott Derek
School of Electrical and Electronic Engineering, University of Adelaide, Adelaide, South Australia, 5005, Australia.
School of Engineering and Innovation, The Open University, Milton Keynes MK7 6AA, UK.
R Soc Open Sci. 2017 Jun 28;4(6):170275. doi: 10.1098/rsos.170275. eCollection 2017 Jun.
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz frequencies is beginning to receive some attention. Furthermore, the rapidly decreasing cost of this technology and its capability for convenient, measurement of material properties, raises the possibility of monitoring oil during cooking and processing at production facilities, and more generally within the food industry. In this paper, we test the hypothesis that oil undergoes chemical and physical changes when heated above the smoke point, which can be detected in the 0.05-2 THz spectral range, measured using the conventional terahertz time-domain spectroscopy technique. The measurements demonstrate a null result in that there is no significant change in the spectra of terahertz optical parameters after heating above the smoke point for 5 min.
人们已使用从紫外到中红外光谱范围的传统光谱方法对食用油的化学降解进行了研究。然而，在太赫兹频率下可检测到的油分子形态变化的可能性开始受到一些关注。此外，这项技术成本的迅速降低及其方便测量材料特性的能力，增加了在生产设施的烹饪和加工过程中，更广泛地说在食品工业中监测油的可能性。在本文中，我们检验了这样一个假设：当油加热到冒烟点以上时会发生化学和物理变化，这些变化可以在0.05 - 2太赫兹光谱范围内检测到，使用传统的太赫兹时域光谱技术进行测量。测量结果显示为零结果，即在加热到冒烟点以上5分钟后，太赫兹光学参数的光谱没有显著变化。
