E-book: Analysis of Edible Oils Elemental analysis | atomic spectroscopy | UV/Vis spectroscopy
Contents of the e-book
This e-book takes a closer look at a series of quality and food safety parameters as well as process efficiency indicators for edible oils on the example of palm oil. The e-book outlines the value chain of palm oil and indicates, where the analysis of element contents as well as probing oil degradation at molecular level are meaningful and routinely performed. This e-book covers three techniques, namely combustion elemental analysis, atomic spectroscopy – specifically ICP-OES techniques –, and UV/Vis spectrophotometry (molecular spectroscopy).