Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying
Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
American Society of Agricultural and Biological Engineers
2018
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/74714/1/Interdigitated%20electrode.pdf |
| _version_ | 1796979755369627648 |
|---|---|
| author | Khaled, Alfadhl Yahya Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman Ibrahim, Nur Ul Atikah |
| author_facet | Khaled, Alfadhl Yahya Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman Ibrahim, Nur Ul Atikah |
| author_sort | Khaled, Alfadhl Yahya |
| collection | UPM |
| description | Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes in the oil‘s electrical properties. The frying experiment was carried out in batches. In total, 150 batches (150 g batch-1) of French fries were fried over five days. Oil samples were collected (150 mL) after every five frying cycles. The impedance values were measured at 35°C and 45°C using the IDE sensor connected to aninductance (L), capacitance (C), and resistance (R) LCR meter with five frequency levels (100 Hz, 1 kHz, 10 kHz, 20 kHz, and 100 kHz). The total polar compounds (TPC) of each oil sample were measured with a Testo 270 frying oil tester, while the viscosity was measured with a viscometer. The impedance values were found to be significantly different at 35°C and 45°C as well as at different frequency levels (p < 0.0001). For individual frequency analysis, the regression equation obtained the best results at 35°C (with RMSE of 1.21%) and 1.33 mPa.s for TPC and viscosity, respectively. The results indicated that the designed IDE sensor has good potential as a simple and inexpensive method for monitoring palm olein degradation during deep fat frying. |
| first_indexed | 2024-03-06T10:13:34Z |
| format | Article |
| id | upm.eprints-74714 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:13:34Z |
| publishDate | 2018 |
| publisher | American Society of Agricultural and Biological Engineers |
| record_format | dspace |
| spelling | upm.eprints-747142020-03-17T08:13:15Z http://psasir.upm.edu.my/id/eprint/74714/ Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying Khaled, Alfadhl Yahya Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman Ibrahim, Nur Ul Atikah Repeated use of frying oil has been proven hazardous due to the degradation process that changes the quality of the oil. In this study, an interdigitated electrode (IDE) sensor was designed to evaluate palm olein degradation during deep fat frying at several frying intervals by measuring the changes in the oil‘s electrical properties. The frying experiment was carried out in batches. In total, 150 batches (150 g batch-1) of French fries were fried over five days. Oil samples were collected (150 mL) after every five frying cycles. The impedance values were measured at 35°C and 45°C using the IDE sensor connected to aninductance (L), capacitance (C), and resistance (R) LCR meter with five frequency levels (100 Hz, 1 kHz, 10 kHz, 20 kHz, and 100 kHz). The total polar compounds (TPC) of each oil sample were measured with a Testo 270 frying oil tester, while the viscosity was measured with a viscometer. The impedance values were found to be significantly different at 35°C and 45°C as well as at different frequency levels (p < 0.0001). For individual frequency analysis, the regression equation obtained the best results at 35°C (with RMSE of 1.21%) and 1.33 mPa.s for TPC and viscosity, respectively. The results indicated that the designed IDE sensor has good potential as a simple and inexpensive method for monitoring palm olein degradation during deep fat frying. American Society of Agricultural and Biological Engineers 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74714/1/Interdigitated%20electrode.pdf Khaled, Alfadhl Yahya and Abd Aziz, Samsuzana and Rokhani, Fakhrul Zaman and Ibrahim, Nur Ul Atikah (2018) Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying. Transactions of the ASABE, 61 (1). 15 - 24. ISSN 2151-0032 10.13031/trans.11840 |
| spellingShingle | Khaled, Alfadhl Yahya Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman Ibrahim, Nur Ul Atikah Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title | Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title_full | Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title_fullStr | Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title_full_unstemmed | Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title_short | Interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| title_sort | interdigitated electrode for degradation assessment of palm olein during batch deep fat frying |
| url | http://psasir.upm.edu.my/id/eprint/74714/1/Interdigitated%20electrode.pdf |
| work_keys_str_mv | AT khaledalfadhlyahya interdigitatedelectrodefordegradationassessmentofpalmoleinduringbatchdeepfatfrying AT abdazizsamsuzana interdigitatedelectrodefordegradationassessmentofpalmoleinduringbatchdeepfatfrying AT rokhanifakhrulzaman interdigitatedelectrodefordegradationassessmentofpalmoleinduringbatchdeepfatfrying AT ibrahimnurulatikah interdigitatedelectrodefordegradationassessmentofpalmoleinduringbatchdeepfatfrying |