Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil

Effect of Frying Temperature on Amount of Oil Uptake of Potato French Fries

“…For two size of potato, weight loss % were 64% and 58% for frying temperture of 180°C and 160°C respectively with significant deference (p<0.05). 9 Similar results were obtained at frying temperture 160°C and 170°C. On the other hand, loss of water is expected for two temperture but result of other researchers was for other variety of potato and less time of frying.…”

Experimental and numerical studies on liquid wicking into filter papers for paper-based diagnostics

“…(1). For example, the cross-sectional area A may have a tiny change before and after saturation on account of that the swelling was about 3% of the total paper thickness as indicated by Lioumbas et al [17]. Thus the change of the cross-sectional area could be ignored.…”

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

“…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.…”