Abstract
SummaryA novel rapid method and apparatus for the determination of frying oil quality based on capillary penetration is presented. The method measures the rate (or time vs. distance) of penetration of the oil in a substrate. Several porous media made of different materials (glass, cellulose, polyethylene) having different pore sizes were examined as potential substrates. A polyethylene substrate was selected as the most appropriate. This substrate was used for measurements with olive and sunflower oil at different levels of degradation (at 170 °C for up to 32 h). The fresh and degraded oil polymer and polar compounds were measured using HPSEC. The results of the method were linearly related to the oil degradation time (R2 = 0.95) and the concentration of polymer (R2 = 0.95) and polar (R2 = 0.91) compounds. The results of this work suggest that the capillary penetration method is a promising novel method that merits further investigation and development.
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