Copyright © 2025 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{188985,
        author = {Dr. Anilkumar V. Shelke},
        title = {Characterization of Deterioration of Edible oils using photo spectrometer over wide range of wavelengths},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {7},
        pages = {4091-4093},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=188985},
        abstract = {This paper deals with characterization of Deterioration of Edible oils using photo spectrometer over wide range of wavelengths. The oxidative Deterioration sensing characteristics have been evaluated for three different samples of edible oil, namely Sunflower, Palm and Ground nut oil at room temperature. The sensing mechanism of such a sensor material is based on measuring the absorption coefficient of vegetable oils using Spectrophotometer. The variation of the absorption coefficient of vegetable oils with the wavelength is studied.
Furthermore, attempts have been made to correlate variation of absorption coefficient due to oxidative Deterioration for old and new samples of oil (Sunflower oil it is minimum and for palm oil it is maximum). Thus; the most important application of the present method is to verify the quality of edible oil under oxidative Deterioration conditions.},
        keywords = {},
        month = {December},
        }