Capacitive sensor probe to assess frying oil degradation

Khaled, Alfadhl Yahya; Aziz, Samsuzana Abd; Rokhani, Fakhrul Zaman

doi:10.1016/j.inpa.2015.07.002

Cited by 41 publications

(37 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This was expected because water and water‐soluble substance was released by the food product and transferred to the oil through heat and mass transfer process (Mohammadalinejhad & Dehghannya, ; Oladejo et al., ) which leads to the formation of polar molecule in the oil sample (Innawong, Mallikarjunan, Irudayaraj, & Marcy, ). The accumulation of polar molecules increases the polarization effect of the oil sample and consequently increased the dielectric constant of the oil (Hamdan, Abd Aziz, Yahya, Rokhani, & Steward, ; Khaled, Abd Aziz, & Rokhani, ).…”

Section: Resultsmentioning

confidence: 99%

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Ibrahim

Aziz

Hashim

et al. 2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross‐validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. Practical Application The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.

show abstract

Section: Resultsmentioning

confidence: 99%

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Ibrahim

Aziz

Hashim

et al. 2019

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The basic principle was to analyze the dielectric constant of frying oil via a capacitive sensor. Several research groups have attempted to develop capacitive sensors for frying oil using various smaller devices [30][31][32], but challenges included either the inevitability of parasitic capacitance [30] or the signal processing device being too bulky and expensive (i.e., LCR meter [31][32][33]).…”

Section: Introductionmentioning

confidence: 99%

Frying Oil Evaluation by a Portable Sensor Based on Dielectric Constant Measurement

Liu

Qin

Chen

et al. 2019

Sensors

View full text Add to dashboard Cite

A portable capacitive sensor was designed to assess frying oil degradation by measuring the changes in electrical capacitance. An interdigital electrode (IDE) was designed to be implemented as the testing probe (as IDEs are resistive to parasitic capacitance), together with an adjacent capacitive chip Pcap01 and a further microprocessor STM32, which were used as the data-processing elements. Experimental results demonstrated that viscosity could be a useful frying oil quality indicator, and also proved a preliminary correlation between IDE capacitance and oils’ total polar materials. This implies that IDE capacitance could be a suitable metric for conveniently assessing frying oil degradation. The designed capacitance sensor is light in weight, cost effective, and has excellent potential for simple, inexpensive, on-the-spot testing of the current quality of frying oil.

show abstract

“…The liquid level measurement can be used from the characteristic of the liquid itself; such as permissiveness, permeability and conductivity [16,17]. Among several techniques for sensing liquid level, the capacitive sensor has been widely highlighted due to its high linearity low power consumption, low cost, and simple to use.…”

Section: Introductionmentioning

confidence: 99%

Design, development and application of a real-time capacitive sensor for automatically measuring liquid level

Bento

Silva²,

Dias³

et al. 2019

SN Appl. Sci.

View full text Add to dashboard Cite

In the present study a real-time capacitive sensor based on a capacitance step method is designed, developed and applied on measuring the liquid level by immersion. The capacitive sensor consists of two electrodes from copper plated phenolite plates separated by a gap distance and mounted inside a non-conductive storage tank. Water is used as the dielectric material. The analyzed sensor behavior with liquid level variation is semi-linear and obtained in function of the output voltage variation by using proper signal conditioning circuit. For converting the voltage variation into level variation, a parallel R-C circuit is used instead of conventional bridge circuit. Under suitable parameter settings it provided good reading accuracy. The experimental results demonstrate the high efficiency of the proposed model, which confirm the satisfactory performance of the capacitive sensor for liquid level measurement. The sensor presents an excellent ease of construction and installation, linked to the good measurements precision and high autonomy of system operation. The behavior experiments under different salt concentrations show that the water chemical composition does not interfere on the sensor operation. The proposed model exhibits a promising employment in several applications, such as control equipment for irrigation, biomedical area-in the interaction between antibody-antigen or protein-DNA, aerospace and pharmaceutical industry, gas sensors, and automation solutions.

show abstract

Capacitive sensor probe to assess frying oil degradation

Cited by 41 publications

References 28 publications

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters

Frying Oil Evaluation by a Portable Sensor Based on Dielectric Constant Measurement

Design, development and application of a real-time capacitive sensor for automatically measuring liquid level

Contact Info

Product

Resources

About