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

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 co...

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Main Authors: Khaled, Alfadhl Yahya, Abd Aziz, Samsuzana, Rokhani, Fakhrul Zaman
Format: Article
Language:English
Published: 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37050/1/Development%20and%20evaluation%20of%20an%20impedance%20spectroscopy%20sensor%20to%20assess%20cooking%20oil%20quality.pdf
http://psasir.upm.edu.my/id/eprint/37050/
http://www.ijesd.org/index.php?m=content&c=index&a=show&catid=51&id=804
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spelling my.upm.eprints.370502015-09-17T07:26:47Z http://psasir.upm.edu.my/id/eprint/37050/ Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality Khaled, Alfadhl Yahya Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman 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. 2014-06 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37050/1/Development%20and%20evaluation%20of%20an%20impedance%20spectroscopy%20sensor%20to%20assess%20cooking%20oil%20quality.pdf 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 http://www.ijesd.org/index.php?m=content&c=index&a=show&catid=51&id=804 10.7763/IJESD.2014.V5.496
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Khaled, Alfadhl Yahya
Abd Aziz, Samsuzana
Rokhani, Fakhrul Zaman
spellingShingle Khaled, Alfadhl Yahya
Abd Aziz, Samsuzana
Rokhani, Fakhrul Zaman
Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
author_facet Khaled, Alfadhl Yahya
Abd Aziz, Samsuzana
Rokhani, Fakhrul Zaman
author_sort Khaled, Alfadhl Yahya
title Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
title_short Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
title_full Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
title_fullStr Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
title_full_unstemmed Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
title_sort development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37050/1/Development%20and%20evaluation%20of%20an%20impedance%20spectroscopy%20sensor%20to%20assess%20cooking%20oil%20quality.pdf
http://psasir.upm.edu.my/id/eprint/37050/
http://www.ijesd.org/index.php?m=content&c=index&a=show&catid=51&id=804
_version_ 1643831899568734208
score 13.211869

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