Quality Control of Palm Oil with NIR
BUCHI NIR-Online® sensors: Determination of Free Fatty Acids (FFA), Iodine Value (IV), and Color
Quality control of edible palm oil is essential to ensure the safety and purity of this product. The process involves rigorous checks at various stages of production, including harvesting, extraction, and refining. Key parameters like free fatty acid content, iodine value, moisture, or color are monitored to assess freshness and rancidity. Stringent quality control guarantees that the palm oil meets regulatory requirements and consumer expectations, providing a consistent and high-quality product.
This application note describes how NIR can analyze refined bleached deoderized palm oil to deliver safe and high-quality products while reducing costs and waste.
