Microfluidic Assessment of Frying Oil Degradation

被引：10
|
作者：
Liu, Mei [1 ,2 ,3 ]
Xie, Shaorong [1 ,3 ]
Ge, Ji [1 ,3 ]
Xu, Zhensong [3 ]
Wu, Zhizheng [1 ]
Ru, Changhai [1 ,4 ]
Luo, Jun [1 ,3 ]
Sun, Yu [1 ,3 ]
机构：
[1] Shanghai Univ, Sch Mechatron Engn & Automat, Shanghai Key Lab Intelligent Mfg & Robot, Shanghai 200072, Peoples R China
[2] Chinese Acad Sci, Shanghai Inst Microsyst & Informat Technol, State Key Lab Transducer Technol, Shanghai 200050, Peoples R China
[3] Univ Toronto, Dept Mech & Ind Engn, Toronto, ON M5S 3G8, Canada
[4] Soochow Univ, Ctr Suzhou Nano Sci & Technol, Jiangsu Prov Key Lab Adv Robot & Collaborat Innov, Suzhou 215123, Peoples R China
来源：
SCIENTIFIC REPORTS | 2016年 / 6卷
基金：
中国国家自然科学基金;
关键词：
POLAR COMPOUNDS; RAPID TEST; QUALITY; FATS; VISCOMETER; TESTS; OLIVE; QUANTIFICATION; SPECTROSCOPY; PERFORMANCE;
D O I：
10.1038/srep27970
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation.
引用
收藏
页数：7
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