scholarly journals Fourier Transform Infrared Spectroscopy as A Technique for Multivariate Analysis of Lard Adulteration in Food Products: A Review

2019 ◽  
Vol 17 (july 2019) ◽  
pp. 1-13
Author(s):  
Farah Wahida Harun
Keyword(s):  
Multivariate Analysis ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Chemical Analysis ◽  
Ftir Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Food Products ◽  
Complex Composition ◽  
Quality Of Food

The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e. Judaism and Hinduism. Due to the advantages of lard such as easily available, cheap and able to produce better quality of food products, the adulteration of food products with lard has become a serious issue. The complex composition of food products and similar properties of lard as an adulterant make identification of food adulterations a big challenge. Chemical analysis is one way to authenticate the halal status of the food products which is based on the specific markers present or absent in the products they contain. This article highlights on the use ofFourier transform infrared (FTIR) spectroscopy to determine the presence of lard combined with multivariate analysis. This technique also able to quantify the amount of lard in the food products that are claimed to be halal.

scholarly journals Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Syazwani Ramli ◽  
Rosnita A. Talib ◽  
Russly A. Rahman ◽  
Norhazlin Zainuddin ◽  
Siti Hajar Othman ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Multivariate Analysis ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Ftir Spectroscopy ◽  
Food Packaging ◽  
Principal Component ◽  
Fourier Transform Infrared ◽  
Calibration Standards ◽  
Number Of Factors

Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discriminate the presence of lard in extracted ink of printed food packaging. Two spectral regions (full spectra, 3999–649 cm−1, and combination of two regions, 3110–2630 cm−1and 1940–649 cm−1) of lard, commercial gravure ink, and the blends of both were selected and used to develop a Soft Independent Modelling of Class Analogy (SIMCA) model. The score plots obtained from the Principal Component Analysis (PCA) revealed that the maximum number of factors (7 factors) was needed to explain 84% of the total variance. SIMCA was employed as the method to classify the samples into their specific groups.SiversusHiplots showed that the calibration standards can be classified as lard-containing standards. Sample 2 was deduced to have the highest possibility of containing lard, while only samples 5 and 7 cannot be classified as lard-containing samples. These results demonstrated that FTIR spectroscopy, when combined with multivariate analysis, can provide a rapid method with no excessive sample preparation to detect the presence of lard in ink of foodstuff packaging.

scholarly journals Chemical Analysis of Coronal and Radicular Dentin using Fourier Transform Infrared Spectroscopy

2009 ◽  
Vol 29 (2) ◽  
pp. 134-138 ◽  
Author(s):  
Toshiko INOUE ◽  
Masato YAMAMOTO ◽  
Kazuhiro DEBARI ◽  
Keitatsu KOU ◽  
Makoto SAITO ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Chemical Analysis ◽  
Fourier Transform Infrared Spectroscopy ◽  
Fourier Transform Infrared

Grease Degradation in Critical Helicopter Drivetrain Bearings

2010 ◽  
Author(s):  
Brian Dykas ◽  
Timothy Krantz ◽  
Gordon Berger ◽  
Kenneth W. Street ◽  
Wilfredo Morales
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
High Temperature ◽  
Chemical Analysis ◽  
Fourier Transform Infrared Spectroscopy ◽  
Size Exclusion ◽  
Laboratory Environment ◽  
Exclusion Chromatography ◽  
Over Time ◽  
Grease Degradation

An investigation of critical aviation bearings lubricated with MIL-PRF-81322 grease was conducted to derive an understanding of the mechanisms of grease degradation and the loss of lubrication over time. Chemical analysis was performed on grease samples from fielded bearings and compared to fresh grease and samples taken from bearings run for extended times in a laboratory environment. Size exclusion chromatography and Fourier transform infrared spectroscopy were used to investigate the condition of the grease, and evidence of additive depletion, oil evaporation, and thickener degradation were seen, consistent with results reported by other authors. Given the relatively light loading conditions experienced by the test bearings, they were able to continue operating at high temperature despite having most of the original oil depleted from the grease.

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