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Title: Real-time near-infrared spectroscopic inspection system for adulterated sesame oil

Author
item KANG, SUKWON - National Institute For Agricultural Engineering - Korea
item LEE, KANGJIN - National Institute For Agricultural Engineering - Korea
item SON, JAERYONG - National Institute For Agricultural Engineering - Korea
item Kim, Moon
item Chao, Kuanglin - Kevin Chao

Submitted to: Proceedings of SPIE
Publication Type: Proceedings
Publication Acceptance Date: 4/20/2010
Publication Date: 6/1/2010
Citation: Kang, S., Lee, K., Son, J., Kim, M.S., Chao, K. 2010. Real-time near-infrared spectroscopic inspection system for adulterated sesame oil. Proceedings of SPIE. 7676, 76760V.

Interpretive Summary:

Technical Abstract: Sesame seed oil is popular and expensive in Korea and has been often mixed with other less expensive vegetable oils. The objective of this research is to develop an economical and rapid adulteration determination system for sesame seed oil mixed with other vegetable oils. A recent inspection system developed consists of a light source, a measuring unit, a spectrophotometer, fiber optics and a data acquisition module. The near-infrared transmittance spectroscopic method was used to develop the prediction model using Partial Least Square (PLS). Sesame seed oil mixed with a range of concentrations of either corn, or perilla, or soybean oil was measured in 8 mm diameter glass tubes. For the model development, a correlation coefficient value of 0.98 was observed for corn, perilla, and soybean oil mixtures with the standard errors of correlation of 6.32%, 6.16%, and 5.67%, respectively. From the prediction model, the correlation coefficients of corn oil, perilla oil, and soybean oil were 0.98, 0.97 and 0.98, respectively. The Standard Error of Prediction (SEP) for corn oil, perilla oil, and soybean oil were 6.52%, 6.89% and 5.88%, respectively. The results indicated that the developed system can potentially be used as a rapid non-destructive adulteration analysis tool for sesame seed oil mixed with other vegetable oils.