Bruker Optics has published a method for on-line monitoring of edible fats and oils. Iodine value is important to these substances because it affects the viscosity and susceptibility to oxidation. Performed by a Fourier transform near-infrared spectrometer coupled with specially designed fiber optic probes, the methodology described in a recent Bruker Optics white paper speeds up analysis, reduces production down time, and achieves product consistency.
