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Microfluidic Assessment of Frying Oil Degradation

Year: 2016

Type: article

Abstract: 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.

Source: Scientific Reports

DOI: 10.1038/srep27970

Authors: Mei Liu, Shaorong Xie, Ji Ge, Zhensong Xu, Zhizheng Wu, Changhai Ru, Jun Luo, Yu Sun

Institutions: Shanghai University, University of Toronto, Chinese Academy of Sciences, State Key Laboratory of Transducer Technology, Shanghai Institute of Microsystem and Information Technology, Soochow University, Collaborative Innovation Center of Suzhou Nano Science and Technology

Language: English

Topic: Innovative Microfluidic and Catalytic Techniques Innovation

Subfield: Fluid Flow and Transfer Processes

Field: Chemical Engineering

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $2,690

Funders: Canada Research Chairs, National Natural Science Foundation of China, Science and Technology Commission of Shanghai Municipality, University of Toronto, Specialized Research Fund for the Doctoral Program of Higher Education of China

Awards: G1605116993, G5570839709, G7660451583

OpenAlex ID: W2425125548

FWCI: 1.128

Cites: 42

Cited by: 12

Related to: 10