Device for analysis of edible vegetable oils for determination of quality and destination

摘要

The device for qualification of vegetable oils implemented electronically that controls the temperature of the sample and using a capacitive sensor and through the dielectric constant of the vegetable oilsFood, correlating their physico-chemical characteristics changed (in particular the acidity index) in terms of its continuous use under conditions of heating and frying.The recommendations of the National Health Surveillance Agency (Anvisa) are the basis for the correlation and indication of the allocation.