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.