title: [Laser induced fluorescence spectrum characteristics of common edible oil and fried cooking oil].
abstract: In order to detect the trench oil the authors built a trench oil rapid detection system based on laser induced fluorescence detection technology. This system used 355 nm laser as excitation light source. The authors collected the fluorescence spectrum of a variety of edible oil and fried cooking oil (a kind of trench oil) and then set up a fluorescence spectrum database by taking advantage of the trench oil detection system It was found that the fluorescence characteristics of fried cooking oil and common edible oil were obviously different. Then it could easily realize the oil recognition and trench oil rapid detection by using principal component analysis and BP neural network, and the overall recognition rate could reach as high as 97.5%. Experiments showed that laser induced fluorescence spectrum technology was fast, non-contact, and highly sensitive. Combined with BP neural network, it would become a new technique to detect the trench oil.
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China. mufangjie@yahoo.com.cn
authors.forename: Tao-tao
authors.initials: TT
authors.lastname: Mu
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: Si-ying
authors.initials: SY
authors.lastname: Chen
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: Yin-chao
authors.initials: YC
authors.lastname: Zhang
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: He
authors.initials: H
authors.lastname: Chen
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: Pan
authors.initials: P
authors.lastname: Guo
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: Xian-ying
authors.initials: XY
authors.lastname: Ge
authors.affiliation: School of Optoelectronics, Beijing Institute of Technology, Beijing 100081, China.
authors.forename: Li-lei
authors.initials: LL
authors.lastname: Gao
mesh_terms: D003296:Cooking; D005453:Fluorescence; D005502:Food; D016571:Neural Networks, Computer; D010938:Plant Oils / Q000032:analysis*; D025341:Principal Component Analysis; D013050:Spectrometry, Fluorescence
chemical_list: D010938:Plant Oils