Microfluidic Assessment of Frying Oil Degradation

Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhenghua; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

doi:10.1038/srep27970

Cited by 11 publications

(12 citation statements)

References 41 publications

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“…After twelve hours of total frying, five frying oil samples were obtained, as shown in Figure 3a, including one original oil sample and four used oil samples. The TPMs of the frying oil samples were measured with a commercially available Testo 270 (Testo Inc., Baden-Württemberg, Germany) [8,17,34], and results are shown in Figure 3b. As viscosity was also a possible TPM indicator, oil viscosities were also measured with a rotary viscometer at room temperature (21.8 • C, NDJ-79; Shanghai Changji Geological Instrument Co., Shanghai, China), as shown in Figure 3c,d, providing different ways of evaluating our device's accuracy.…”

Section: Frying Oil Samplesmentioning

confidence: 99%

“…This relationship leads to increased viscosity and decreased interfacial tension, which are two factors that are considered useful indicators of frying oil quality in conjunction with TPM [10][11][12][13][14]. Other researchers have developed pore-based wicking sensors [15,16] and microfluidic methods [17,18], which function based on changing viscosity and interfacial tension and proved feasible for frying oil evaluation as their correlation with TPM is also quite satisfactory.…”

Section: Introductionmentioning

confidence: 99%

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

Liu

Qin

Chen

et al. 2019

Sensors

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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.

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Section: Frying Oil Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Liu

Qin

Chen

et al. 2019

Sensors

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“…At specific flow rates, deionised water is squeezed and cut into dispersed water‐in‐oil droplets at the flow intersection (Anna, ; Chong et al ., ; Costa et al ., ; Negou et al ., ). The droplets’ dimension depends on the channel structure, size, flow rates, viscosity and interfacial tension, which can be estimated as follows (the cross‐section is square) (Cubaud & Mason, ; Liu et al ., ):

\frac{d}{w} = m {({normalα}_{2} {Ca}_{2})}^{n}

where d is the steady‐state longitudinal dimension of droplet; w and h are the width and depth of main channel; m , n (negative) are the constants associated with flow channel; α 2 (α 2 = Q 2 /( Q 1 + Q 2 ) is the volume fraction of sample oil ( Q 1 and Q 2 are the flow rates, as shown in Fig. ); Ca 2 is the capillary number of continuous phase oil ( Ca 2 = η 2 J 2 /γ 12 : η 2 is viscosity of the continuous phase, J 2 (= Q 2 / wh ) is the average flow velocity of continuous phase, and γ 12 is the interfacial tension between the two phases).…”

Section: Principlesmentioning

confidence: 99%

Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions

Deng

Cao

et al. 2017

Int J of Food Sci Tech

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Microfluidic devices were applied to investigate the adulteration of high-quality olive oil and degradation of edible oil over frying. When the inner water flows through the sheath oil flow inside the microfluidic device at specific rates, the inner water flow will be cut into dispersed droplets by the sheath flow. Lengths of the droplets will be dependent on the viscosity and interfacial tension of the sheath oil. As olive oil is adulterated with other oil, its interfacial tension will generally keep constant while its viscosity decreases. As edible oil is used for frying, its interfacial tension will decrease while viscosity increases. As a result, the droplets' length generated in adulterated olive oil and frying oil will be dependent on their adulteration ratio and frying grade. Experiments proved that the tiny, low-cost microfluidic device could be preliminarily implemented to quantitatively evaluate specific oil quality.

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“…Microfluidic viscometers can address the challenges of conventional viscometers by taking advantages of microfluidics such as small device footprint, ease of use, and low sample consumption. They can be categorized by their geometry: a simple capillary channel [ 12 , 13 ], a microfluidic comparator [ 14 , 15 , 16 , 17 , 18 ], a droplet generator [ 19 , 20 ], a flow focuser [ 21 ], and a pressure sensor-integrated microchannel [ 22 ]. Viscometers that are based on a simple capillary channel utilize the dependence of the resulting fluid velocity of a test liquid on its viscosity under a known capillary pressure [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Since the fluid streams in the comparators depend on their viscosity ratio, the unknown viscosity can be determined by comparing their relative flow rate or the equilibrium position of the fluid interface. Droplet-based viscometers have been developed by exploiting the fact that the size of water-in-oil droplets generated through a micro-nozzle is highly affected by aqueous-phase and oil-phase viscosities [ 19 , 20 ]. A microfluidic flow focuser has been used to measure viscosity by monitoring the diffusion of tracer particles under a laminar flow condition [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

A 3D-Printed Multichannel Viscometer for High-Throughput Analysis of Frying Oil Quality

Kim

Choi

2018

Sensors

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Viscosity as a sensitive measure of material changes is a potential quality-control parameter for simple and rapid assessment of frying oil quality. However, conventional viscometers require improvements in throughput, portability, cost-effectiveness and usability to be widely adopted for quality-control applications. Here we present a 3D-printed multichannel viscometer for simple, inexpensive and multiplexed viscosity measurement. The multichannel viscometer enables both parallel actuation of multiple fluid flows by pressing the plunger of the viscometer by hand and direct measurement of their relative volumes dispensed with naked eye. Thus, the unknown viscosities of test fluids can be simultaneously determined by the volume ratios between a reference fluid of known viscosity and the test fluids of unknown viscosity. With a 4-plex version of the multichannel viscometer, we demonstrated that the viscometer is effective for rapid examination of the degradation of a vegetable oil during deep frying of potato strips and the recovery of used frying oil after treatment with an adsorbent agent to remove frying by-products. The measurement results obtained by the multichannel viscometer were highly correlated with those obtained using a commercial oil tester. We also demonstrated the multiplexing capability of the viscometer, fabricating a 10-plex version of the viscometer and measuring the viscosities of ten test liquids at the same time. Collectively, these results indicate that the 3D-printed multichannel viscometer represents a valuable tool for high-throughput examination of frying oil quality in resource-limited settings.

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Microfluidic Assessment of Frying Oil Degradation

Cited by 11 publications

References 41 publications

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

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

Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions

A 3D-Printed Multichannel Viscometer for High-Throughput Analysis of Frying Oil Quality

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