A microfluidic system for assessing frying oil quality

摘要

This paper reports a microfluidic system for assessing frying oil degradation. The hydrodynamic focusing microfluidic device developed for this purpose generates water-in-oil droplets. By correlating droplet size and the widely accepted oil quality metric, the total polar compound (TPM), it was proven that the device is capable of evaluating frying oil degradation. Compared to existing bulky instruments and methods, this device and measurement technique are fast, simple, and cost-effective.