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

页数：7

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