Determination of the Degree of Degradation of Frying Rapeseed Oil Using Fourier-Transform Infrared Spectroscopy Combined with Partial Least-Squares Regression

Table 1

Characteristics of reference data for calibration and validation sets.

	Calibration set ()			Validation set ()
	Mean	Range	SD	Mean	Range	SD
AV (mg KOH g^−1)	2.82	0.09–8.37	2.06	2.80	0.09–7.47	2.02
TPC (%)	11.00	0.50–40.00	8.21	10.92	0.50–35.00	7.97

SD: standard deviation.