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Abstract
These studies make it clear that Raman spectroscopy can be employed as a powerful tool for investigating of materials. However, it is difficult to measure and analyse Biological, Chemical material because of fluorescence effects. The advantages of FT-Raman is reduction or elimination of fluorescence. This study was conducted on a series of Lipid such as oil, tallow and butter. The study determined that the Iodine number of the lipids in foodstuffs could be estimated by measuring the FT-Raman spectra.
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Article Details
Issue: Vol 5 No 7&8 (2002)
Page No.: 79-85
Published: Aug 31, 2002
Section: Article
DOI: https://doi.org/10.32508/stdj.v5i7&8.3433
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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
How to Cite
Ai Phuong, D., Quang Vinh, L., & Ngoc Quan, P. (2002). INVESTIGATING LIPID IN THE FOODSTUFF BY MEASURING THE FT - RAMAN SPECTRA. Science and Technology Development Journal, 5(7&8), 79-85. https://doi.org/https://doi.org/10.32508/stdj.v5i7&8.3433
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