21 May 2016
One main problem of standard methods for determination of frying oil quality is variousÂ parameter of indicators with their various wide of methods or equipments. In this research weÂ proposed a new method for determination of oil quality using single electrooptics parameter toÂ replace previous indicators. The samples used in the experiment were various conditions ofÂ palm oils from the same brand. The level of oil quality was proposed by the value of 2, whichÂ represents as the relative number of free radicals produced in the sample. The change ofÂ polarization was measured by the value of as the samples were induced by an externalÂ electric field using high voltage dc power supply. At room temperature of 28 C electroopticsÂ method seems capable to detect free radicals and to distinguish all kinds of palm oils. ThisÂ method has an opportunity to provide a single parameter of oil quality and an evaluator ofÂ halal or authentic food from fats.
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