Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning
Published in Food Chemistry, 2024
This paper demonstrates the combined utility of ATR-FTIR spectroscopy and machine learning techniques for authenticating and classifying pure oils and margarines, while quantifying adulteration levels using regression models.
Recommended citation: Tachie, C. Y. E., Obiri-Ananey, D., Alfaro-Cordoba, M., Tawiah, N. A., & Aryee, A. N. A. (2024). "Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning." Food Chemistry, 431, 137077.
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