Detail publikace

Studium tepelné degradace olejů při smažení pomocí terahertzové spektroskopie

TOBOLOVÁ, M. KŘESÁLEK, V.

Originální název

Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy

Český název

Studium tepelné degradace olejů při smažení pomocí terahertzové spektroskopie

Anglický název

Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy

Typ

článek ve sborníku

Jazyk

en

Originální abstrakt

This paper deals with Terahertz Time Domain Spectroscopy (THz-TDS) of the vegetable oils commercially available for the preparation of hot meals. There were investigated the samples of fresh oils and the same oils thermally prepared. The optical parameters in the frequency range of 0.4 – 0.8 THz are calculated, statistically analyzed and evaluated. Based on the results, the samples of oils (before heating and after it) are compared to determine whether the THz-TDS method could be used for detecting the thermal changes that occur during the oil heating.

Český abstrakt

Článek se zabývá studiem jedlých olejů běžně používaných pro přípravu teplé kuchyně pomocí terahertzové spektroskopie v časové oblasti (THz-TDS). Byly studovány vzorky stejných typů olejů jednak čerstvých i tepelně upravených. V rozsahu frekvencí 0.4 - 0.8 THz byly naměřeny hodnoty optických parametrů, které byly statisticky analyzovány a vyhodnoceny. Schopnost THz-TDS systému odhalit tepelnou degradaci olejů je konfrontováno na základě dosažených výsledků.

Anglický abstrakt

This paper deals with Terahertz Time Domain Spectroscopy (THz-TDS) of the vegetable oils commercially available for the preparation of hot meals. There were investigated the samples of fresh oils and the same oils thermally prepared. The optical parameters in the frequency range of 0.4 – 0.8 THz are calculated, statistically analyzed and evaluated. Based on the results, the samples of oils (before heating and after it) are compared to determine whether the THz-TDS method could be used for detecting the thermal changes that occur during the oil heating.

Klíčová slova

smažení olejů; tepelná degradace; THz spektroskopie v časové doméně; rostlinný olej

Rok RIV

2014

Vydáno

17.07.2014

Místo

Santorini Island, Greece

ISBN

978-1-61804-243-9

Kniha

Latest Trends on Systems (Volume I), Proceedings of the 18th International Conference on Systems (part of CSCC'14)

Strany od

202

Strany do

205

Strany počet

4

BibTex


@inproceedings{BUT112842,
  author="Marie {Nedvědová} and Vojtěch {Křesálek}",
  title="Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy",
  annote="This paper deals with Terahertz Time Domain Spectroscopy (THz-TDS) of the vegetable oils commercially available for the preparation of hot meals. There were investigated the samples of fresh oils and the same oils thermally prepared. The optical parameters in the frequency range of 0.4 – 0.8 THz are calculated, statistically analyzed and evaluated. Based on the results, the samples of oils (before heating and after it) are compared to determine whether the THz-TDS method could be used for detecting the thermal changes that occur during the oil heating.",
  booktitle="Latest Trends on Systems (Volume I), Proceedings of the 18th International Conference on Systems (part of CSCC'14)",
  chapter="112842",
  howpublished="print",
  year="2014",
  month="july",
  pages="202--205",
  type="conference paper"
}