Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis

Adulteration of lard in foods raises concerns among Muslims and Jews. To address this issue, laser induced breakdown spectroscopy (LIBS) system is used in this work to differentiate various extracted animal fats in liquid form. However, laser-liquid interaction produces splashing due to the shockwav...

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Main Author:	Hanasil @ Nasir, Nur Syaida
Format:	Thesis
Language:	English
Published:	2020
Subjects:	QC Physics
Online Access:	http://eprints.utm.my/id/eprint/101754/1/NurSyaidaHanasilPhDFS2020.pdf
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id	my-utm-ep.101754
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spelling	my-utm-ep.1017542023-07-10T09:21:46Z Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis 2020 Hanasil @ Nasir, Nur Syaida QC Physics Adulteration of lard in foods raises concerns among Muslims and Jews. To address this issue, laser induced breakdown spectroscopy (LIBS) system is used in this work to differentiate various extracted animal fats in liquid form. However, laser-liquid interaction produces splashing due to the shockwave effect thus generate poor plasma plume in LIBS emission signals. LIBS difficulties in liquid form were overcome by freezing the samples and turned into solid form using freezer and liquid nitrogen. Then, the frozen samples were ablated using Nd:YAG laser of 1064 nm wavelength, 170 mJ pulsed energy and 6 ns pulse duration to produce plasma on sample’s surfaces. The plasma was captured using a spectrometer via optical fiber. The spectrometer was connected to a computer for displaying LIBS signals. The LIBS signals of the samples were then further evaluated using principal component analysis (PCA). PCA is a statistical analysis method for reducing the dimensionality of large data sets without any information loss. Experimental findings indicate that LIBS emission intensity of extracted chicken and lamb fats using liquid nitrogen method was 4 - 37 % and 4 - 19 % higher than freezer method, respectively. However, LIBS emission intensity of extracted beef fat and lard using freezer method was 12 - 41 % and 6 - 59 % higher than liquid nitrogen method, respectively. PCA demonstrated that the data points of extracted animal fats using liquid nitrogen method were more clustered than those frozen in the freezer. PCA also revealed that good discrimination achieved between extracted animal fats using liquid nitrogen method compared to the freezer freezing method. Therefore, LIBS system coupled with the PCA approach has high potential for detection of animal fats in food products. 2020 Thesis http://eprints.utm.my/id/eprint/101754/ http://eprints.utm.my/id/eprint/101754/1/NurSyaidaHanasilPhDFS2020.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:146063 phd doctoral Universiti Teknologi Malaysia Faculty of Science
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	QC Physics
spellingShingle	QC Physics Hanasil @ Nasir, Nur Syaida Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
description	Adulteration of lard in foods raises concerns among Muslims and Jews. To address this issue, laser induced breakdown spectroscopy (LIBS) system is used in this work to differentiate various extracted animal fats in liquid form. However, laser-liquid interaction produces splashing due to the shockwave effect thus generate poor plasma plume in LIBS emission signals. LIBS difficulties in liquid form were overcome by freezing the samples and turned into solid form using freezer and liquid nitrogen. Then, the frozen samples were ablated using Nd:YAG laser of 1064 nm wavelength, 170 mJ pulsed energy and 6 ns pulse duration to produce plasma on sample’s surfaces. The plasma was captured using a spectrometer via optical fiber. The spectrometer was connected to a computer for displaying LIBS signals. The LIBS signals of the samples were then further evaluated using principal component analysis (PCA). PCA is a statistical analysis method for reducing the dimensionality of large data sets without any information loss. Experimental findings indicate that LIBS emission intensity of extracted chicken and lamb fats using liquid nitrogen method was 4 - 37 % and 4 - 19 % higher than freezer method, respectively. However, LIBS emission intensity of extracted beef fat and lard using freezer method was 12 - 41 % and 6 - 59 % higher than liquid nitrogen method, respectively. PCA demonstrated that the data points of extracted animal fats using liquid nitrogen method were more clustered than those frozen in the freezer. PCA also revealed that good discrimination achieved between extracted animal fats using liquid nitrogen method compared to the freezer freezing method. Therefore, LIBS system coupled with the PCA approach has high potential for detection of animal fats in food products.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Hanasil @ Nasir, Nur Syaida
author_facet	Hanasil @ Nasir, Nur Syaida
author_sort	Hanasil @ Nasir, Nur Syaida
title	Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
title_short	Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
title_full	Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
title_fullStr	Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
title_full_unstemmed	Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
title_sort	animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis
granting_institution	Universiti Teknologi Malaysia
granting_department	Faculty of Science
publishDate	2020
url	http://eprints.utm.my/id/eprint/101754/1/NurSyaidaHanasilPhDFS2020.pdf
_version_	1776100763579187200

Animal fats discrimination using laser induced breakdown spectroscopy and principal component analysis

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