UPM Institutional Repository

Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality


Citation

Khaled, Alfadhl Yahya and Abd Aziz, Samsuzana and Rokhani, Fakhrul Zaman (2014) Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality. International Journal of Environmental Science and Development, 5 (3). pp. 299-302. ISSN 2010-0264

Abstract

When the cooking oil is used repeatedly, several unwanted substances are generated, which may cause health problems. This study was conducted to determine the possibility of using the impedance spectroscopy to differentiate among varying cooking oil quality at various intervals of heating time at constant temperature. The frequency has started from 100 Hz to 100kHz. Fresh, 10-hour, 20-hour, 30-hour, and 40-hour heated cooking oil was prepared by using lab oven at temperature of 180oC. In this study, a sensing probe was designed to measure the electrical properties of the oil samples. The oil samples were analyzed using a viscometer to measure the viscosity of the oil, a sensor to measure total polar compound (TPC), and an impedance probe connected to a LCR meter to measure the electrical properties of the oil. The measurements were analyzed and correlated with oil quality parameters obtained from a viscometer and a sensor of TPC. The discrimination between different heated hours of oil samples was examined and the results were compared to their physico-chemical properties such as viscosity and total polar compounds. The effect of heating of frying oils were successfully evaluated and discriminated using the impedance spectroscopy. Significant correlations (r -0.98472) were found between changes in total polar compound properties of oil and the impedance values.


Download File

[img]
Preview
PDF (Abstract)
Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality.pdf

Download (84kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.7763/IJESD.2014.V5.496
Keywords: Impedance; Cooking oil; Interdigitated sensor; Total polar compound
Depositing User: Nabilah Mustapa
Date Deposited: 19 Jun 2015 12:38
Last Modified: 17 Sep 2015 07:26
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.7763/IJESD.2014.V5.496
URI: http://psasir.upm.edu.my/id/eprint/37050
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item