Principal Component Analysis of SERS-Based Chicken, Beef and Pork Fats

Basit Öğe Kaydı
dc.authorscopusid57878317400
dc.authorscopusid16175247200
dc.authorscopusid55232461000
dc.authorscopusid44462369100
dc.authorscopusid55387342800
dc.authorscopusid55837252300
dc.contributor.authorHamdan M.N.
dc.contributor.authorMansor W.
dc.contributor.authorRadzol A.R.M.
dc.contributor.authorUmut I.
dc.contributor.authorMahmud A.R.
dc.contributor.authorKutty S.B.
dc.date.accessioned2024-06-12T10:26:23Z
dc.date.available2024-06-12T10:26:23Z
dc.date.issued2022
dc.description.abstract—The issues of non-halal ingredients in food products make it important to investigate the technique to cluster the animal fats. Combination of Surface Enhanced Raman Spectroscopy (SERS) and Principal Components Analysis (PCA) has not been investigated in differentiating chicken, beef and pork fats. This paper describes the analysis of SERS based chicken, beef and pork fats in the form of solid and liquid using PCA. The Raman spectra of raw fats, dried fats and oil data were acquired using SERS, filtered using a high-pass filter and then normalized. The features of the chicken, beef and pork fats were selected using three PCA selection criteria. It was found that the data dimension of these fat samples can be reduced up to 99.75% and the cluster of the chicken, beef and pork fats can be observed clearly in the oil compared to the raw and dried fats. © 2022 IJETAE Publication House. All rights reserved.en_US
dc.description.sponsorship046/2020, 600-RMC/MyRA 5/3/LESTARIen_US
dc.description.sponsorshipThis work was supported by UiTMMyRA LESTARI grant, Malaysia (600-RMC/MyRA 5/3/LESTARI (046/2020)). The authors would like to thank Research Management Centre, UniversitiTeknologi MARA, Shah Alam for financial support, Microwave Research Institute, and School of Electrical Engineering, College of Electrical Engineering, UniversitiTeknologi MARA, Shah Alam, Selangor, Malaysia for their support and providing facilities.en_US
dc.identifier.doi10.46338/ijetae0822_18
dc.identifier.endpage151en_US
dc.identifier.issn2250-2459
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85137382730en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage144en_US
dc.identifier.urihttps://doi.org/10.46338/ijetae0822_18
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16825
dc.identifier.volume12en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIJETAE Publication Houseen_US
dc.relation.ispartofInternational Journal of Emerging Technology and Advanced Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnimal Fats; Principal Component Analysis; Raman Spectrum; Surface Enhanced Raman Spectroscopyen_US
dc.titlePrincipal Component Analysis of SERS-Based Chicken, Beef and Pork Fatsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu