The Measurement of Dielectric Constant as a Method for Quality Assessment of Frying Oils. Phase I

摘要

The purpose of this study is to determine the utility of the Foodoil Sensor which measures dielectric constant changes due to oxidation and hydrolysis products generated as frying oils degrade during food frying, thereby determining the quality of the oil. Readings of the oil were taken before testing, during cooking, and eight hours after initial heating and included samples from a commercial chicken frying operation and a fast food restaurant. Foodoil Sensor readings correlated well with slower, established methods of determining frying oil quality and correctly ranked samples by length of cooking time. Moisture and particulates in the oil were identified as two important artifacts that could adversely affect reliability of the readings, but the sensitivity, accuracy, and reproducibility of the Foodoil Sensor were shown to be more than adequate thus proving the instrument's utility. Commercial applications are broad for all types of food frying operations especially since the test can be performed easily by unskilled personnel.