DETECTION OF LARD AND INTERESTERIFIED LARD AS ...
DETECTION OF LARD AND INTERESTERIFIED LARD AS ...
DETECTION OF LARD AND INTERESTERIFIED LARD AS ...
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VI<br />
TAG Analysis of Adulterated Samples of CLO by HPLC<br />
Multivariate Analysis of HPLC Data from CLO Adulterated<br />
127<br />
with Different Animal Fats<br />
134<br />
Summary 134<br />
<strong>DETECTION</strong> <strong>OF</strong> <strong>LARD</strong> IN REFINED VEGETABLE OILS BY<br />
DIFFERENTIAL SCANNING CALORIMETRY<br />
Introduction 136<br />
Materials and Methods 138<br />
Materials 138<br />
Blend Preparations 138<br />
Thermal Analysis by DSC 139<br />
Statistical Analysis 139<br />
Results and Discussion<br />
Monitoring of Lard Adulteration in PO by DSC Cooling<br />
140<br />
Thermogram<br />
140<br />
Quantification of GLD Adulteration in PO<br />
Monitoring of Lard Adulteration in PO by DSC Heating<br />
148<br />
Thermogram<br />
Monitoring of Lard Adulteration in CLO by DSC Cooling<br />
149<br />
Thermogram<br />
Monitoring of Lard Adulteration in CLO by DSC Heating<br />
153<br />
Thermogram<br />
157<br />
Predictive Model for Quantification of GLD in CLO<br />
Monitoring of Lard Adulteration in PKO by DSC Cooling<br />
164<br />
Thermogram<br />
Monitoring of Lard Adulteration in PKO by DSC Heating<br />
164<br />
Thermogram<br />
166<br />
Summary<br />
171<br />
VII <strong>DETECTION</strong> <strong>OF</strong> <strong>LARD</strong> IN REFINED VEGETABLE OILS BY<br />
FOURIER TRANSFORM INFRARED SPECTROSCOPY<br />
WITH ATTENUATED TOTAL REFLECTANCE TECHNIQUE<br />
Introduction<br />
172<br />
172<br />
Materials and Methods 174<br />
Materials 174<br />
Blend Preparation 174<br />
Instrumentation/Spectral Acquisition 175<br />
Results and Discussion 175<br />
Monitoring of Animal Fats in Vegetable Oils by FTIR 175<br />
Changes in the Region of 3025 cm -1 - 2850 cm -1 177<br />
Changes in Bands at 2922 cm -1 and 2853 cm -1 182<br />
Changes in the Region of 1750 cm -1 - 1600 cm -1 182<br />
Changes in the Region of 1500 cm -1 - 1400 cm -1 183<br />
Changes in the Region of 1400 cm -1 - 1300 cm -1 187<br />
Changes in the Region of 1300 cm -1 - 1200 cm -1 187<br />
Changes in the Region of 1000 cm -1 - 800 cm -1 194<br />
Changes in Bands at 914 cm -1 and 888 cm -1 197<br />
xvii<br />
136
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