Capacitive sensor probe to assess frying oil degradation
The repeated usage of frying oil has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. Currently, the degree of frying oil degradation is indicated by the percentage of its total polar compounds (TPC). In this study, a capaciti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-09-01
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| Series: | Information Processing in Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214317315000335 |