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
相关论文
共 50 条
  • [31] Effect of potato presence on the degradation of extra virgin olive oil during frying
    Kalogianni, Eleni P.
    Karastogiannidou, Calliope
    Karapantsios, Thodoris D.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (04): : 765 - 775
  • [32] Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying
    Padovan, Andrea
    Moret, Sabrina
    Bortolomeazzi, Renzo
    Moret, Erica
    Conchione, Chiara
    Conte, Lanfranco S.
    Bruehl, Ludger
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (05)
  • [33] Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use
    Erickson, Maxwell D.
    Yevtushenko, Dmytro P.
    Lu, Zhen-Xiang
    FOOD REVIEWS INTERNATIONAL, 2023, 39 (07) : 4665 - 4696
  • [34] Impact of Palm Olein Addition on the Thermooxidative Degradation of Canola Oil During Frying
    Ali, M. Abbas
    Nouruddeen, Zahrau Bamalli
    Muhamad, Ida Idayu
    Abd Latip, Razam
    Othman, Noor Hidayu
    Mahmood, Nik Azmi Nik
    CHIANG MAI JOURNAL OF SCIENCE, 2013, 40 (04): : 643 - 655
  • [35] Effect of oil degradation during frying on the color of fried, battered squid rings
    Baixauli, R
    Salvador, A
    Fiszman, SM
    Calvo, C
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2002, 79 (11) : 1127 - 1131
  • [36] Determining Frying Oil Degradation by Near Infrared Spectroscopy Using Chemometric Techniques
    Ogutcu, Mustafa
    Aydeniz, Buket
    Buyukcan, Mehmet Burak
    Yilmaz, Emin
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2012, 89 (10) : 1823 - 1830
  • [37] Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy
    Ma, Jinkui
    Zhang, Han
    Tuchiya, Tomohiro
    Miao, Yelian
    Chen, Jie Yu
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2014, 20 (02) : 217 - 223
  • [38] Frying oil research
    不详
    FOOD AUSTRALIA, 2001, 53 (03): : 85 - 85
  • [39] A new spectrophotometric method for the rapid assessment of deep frying oil quality
    Xu, XQ
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2000, 77 (10) : 1083 - 1086
  • [40] Comparative assessment of algal oil with other vegetable oils for deep frying
    Waghmare, Ashish
    Patil, Sonal
    LeBlanc, Jean Guy
    Sonawane, Sachin
    Arya, Shalini S.
    ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, 2018, 31 : 99 - 106
12345