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VNUHCM Journal of

Science and Technology Development

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 1997

ISSN: 1859-0128
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STUDYING COOKING OIL AND SALAD OIL USING FT – RAMAN SPECTROSCOPY

Tran Thi Kim Phuong 1
Nguyen Van Den 1

Volume & Issue: Vol. 6 No. 3&4 (2003) | Page No.: 25-34 | DOI: 10.32508/stdj.v6i3&4.3314
Published: 2003-04-30

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Copyright © 2003 by the author(s).

Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

The physical and chemical characters of oil and lodine value are determined. We recorded Raman spectra and made the experimental curve in order to determine Iodine value for some kinds of oil. Then these oils are boiled, we check lodine value again. After then, we found that Raman spectra are moved due to the temperature.

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