Light scattering properties of ghee (a form of clarified butter) and vanaspati (partially hydrogenated vegetable oil) have been investigated in order to explore the use of optical techniques for detection of adulteration of vanaspati in ghee. Significant differences in the diffuse reflectance spectra of ghee and vanaspati were observed. The estimates for the reduced scattering coefficient (μs′) and the absorption coefficient (μa) for ghee and vanaspati were also obtained from integrating sphere measurements. These suggest that the differences in the diffuse reflectance spectra of ghee and vanaspati are primarily due to the differences in their absorption characteristics in the spectral range of 400 to 550 nm. Further, the results obtained show that the ratio of diffuse reflectance at 460 nm to that at 410 nm could be used to detect adulteration of vanaspati in ghee.
N. Ghosh, A. Datta, and P. K. Gupta, "Diffuse Reflectance Studies of Edible Fats," Appl. Spectrosc. 56, 1094-1097 (2002)
References are not available for this paper.
OSA is able to provide readers links to articles that cite this paper by participating in CrossRef's Cited-By Linking service. CrossRef includes content from more than 3000 publishers and societies. In addition to listing OSA journal articles that cite this paper, citing articles from other participating publishers will also be listed.