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  • 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.
  • 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. (en)
Title
  • Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy
  • Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy (en)
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  • Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy
  • Investigation of thermal degradation of vegetable oils during frying using terahertz time-domain spectroscopy (en)
skos:notation
  • RIV/70883521:28140/14:43872220!RIV15-MSM-28140___
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  • P(ED2.1.00/03.0089), S
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  • 22777
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  • RIV/70883521:28140/14:43872220
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  • vegetable oil; THz time domain spectroscopy; thermal degradation; frying oils (en)
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  • [E597BD62FA7B]
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  • Santorini Island
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  • Proceedings Latest Trends on Systems
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  • Křesálek, Vojtěch
  • Tobolová, Marie
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issn
  • 1790-5117
number of pages
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  • Europment
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  • 978-1-61804-243-9
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  • 28140
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