Abstract
This paper aimed to develop a portable, low-cost, and easy-to-use measurement system for oil quality degradation assessment. The main two chemical parameters affected by frying are the total polar compounds (TPC) and free fatty acids. The system should characterize the change of chemical parameters by measuring the changes in its dielectric parameters. The dielectric parameters, relative permittivity, and conductivity are measured by measuring the capacitance and resistance of a capacitive sensor dipped in oil. The main challenges are that the corresponding changes of the capacitance and resistance are very small and the presence of stray effects. For this reason, the measurement system should be able to detect changes in capacitance and resistance with high resolution and with good immunity to stray effects. The proposed measurement system is based on the conversion of impedance to voltage and time and combining, therefore, having two measurement methods in one circuit. In this way, it is possible to measure the dielectric and resistive parameters and not only the relative permittivity as was done in previous works. The results showed a strong correlation between the chemical and electrical parameters with a coefficient of determination in the range of 0.9.
Highlights
Edible oils are used on a daily basis in culinary, mainly in frying
The values of the measured capacitance and resistance were correlated with the relative permittivity and conductivity measured in the reference measurement
Using the impedance analyzer, it was possible to measure the conductivity only at frequencies higher than 10 kHz while the resistance was measured at 1 kHz and 100 Hz since the measurement accuracy of the measurement system decreased for frequencies higher than 1 kHz
Summary
Edible oils are used on a daily basis in culinary, mainly in frying. Unacknowledged, the oil used in frying could be reused for economic reasons. This practice has proven to be hazardous due to quality degradation caused by the chemical reactions induced in the heating process. These chemical reactions result in the formation and population of the total polar compounds and free fatty acids. These components cause serious illnesses, e.g., heart diseases [1,2]. The refrying process could issue human-perceivable changes such as the change in flavor, quality, and texture change [1]
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