1
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Electrochemical Characterization of Biodiesel from Sunflower Oil Produced by Homogeneous Catalysis and Ultrasound. Processes (Basel) 2022. [DOI: 10.3390/pr11010094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Biofuel production has increased significantly in several countries in recent decades. Different evaluation techniques are required for their characterization. The study measures the properties of the obtained biodiesel and a commercial diesel sample, using the techniques of open circuit potential, linear scanning voltammetry and electrochemical impedance spectroscopy. The transesterification reaction between sunflower oil and methanol was carried out with ultrasound as the energy source. The determination of triglyceride conversion to biodiesel is performed by high performance liquid chromatography (HPLC), obtaining up to 99.79% with a yield of 93.40% at a transesterification temperature of 50 ∘C for 60 min with a methanol/oil molar ratio of 6:1. The potassium hydroxide catalyst concentration was 1.0 g catalyst/100 g oil. The biodiesel samples generally showed open circuit potential (OCP) values less than 790 mV and stabilization time less than 120 s, Linear sweep voltammograms (LSV) show no reaction peaks with current densities on the order of NanoAmpere, Electrochemical impedance spectroscopy (EIS) showed a capacitive system with impedances on the order of MΩ cm2 at low frequency; This information could help characterize biofuels and other similar materials.
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2
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Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2781450. [PMID: 36046220 PMCID: PMC9420615 DOI: 10.1155/2022/2781450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/28/2022] [Accepted: 07/29/2022] [Indexed: 12/03/2022]
Abstract
The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximately 2.75, 2.5, 2.0, 1.75, 1.5, and 0.9. An FT-IR analysis showed that the spectral differences were very small, because most vegetable oils contain the same type of fatty acids. The model built using COMSOL Multiphysics for the potential and electric field distributions for different oils and used to calculate the dielectric constant was simulated under various conditions in the AC/DC module. The model results were compared with the experimental results, which showed satisfactory convergence between them. The experimental and model results obtained in this study could be useful for evaluating the edible oil quality.
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3
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Han X, Zhou Y, Li X, Ma Z, Qiao L, Fu C, Peng P. Microfluidic Microwave Sensor Loaded with Star-Slotted Patch for Edible Oil Quality Inspection. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22176410. [PMID: 36080869 PMCID: PMC9460238 DOI: 10.3390/s22176410] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/15/2022] [Accepted: 08/24/2022] [Indexed: 06/01/2023]
Abstract
In this paper, we present a new microfluidic microwave sensor loaded with a star-slotted patch for detecting the quality of edible oil. The relative dielectric permittivity and the quality of edible oil will change after being heated at a high temperature. Therefore, the quality of edible oil can be detected by measuring the relative dielectric permittivity of edible oil. The sensor is used to determine the edible oil with different dielectric permittivity by measuring the resonance frequency offset of the input reflection coefficient, which operates at 2.68 GHz. This sensor is designed based on a resonant approach to provide the best sensing accuracy and is implemented using a substrate integrated waveguide structure combined with a pentagonal slot antenna operating at 2.3~2.9 GHz. It can detect greasy liquids with the real part of the complex permittivity ranging from two to three.
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Affiliation(s)
- Xueyun Han
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Yingping Zhou
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Xiaosong Li
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Zhongjun Ma
- School of Environment, Henan Normal University, Xinxiang 453000, China
| | - Lei Qiao
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Chenghao Fu
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Peidong Peng
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
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4
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Alviso D, Zárate C, Artana G, Duriez T. Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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5
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Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell. SENSORS 2021; 21:s21217093. [PMID: 34770399 PMCID: PMC8587570 DOI: 10.3390/s21217093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022]
Abstract
Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10-2 cm-1) was constructed for precisely acquiring the impedimetric responses of a high-resistance palm oil sample (RSD < 7%, n = 3). Good correlations between the measured impedance data (charge transfer resistance and logarithmic output impedance (Log Z) obtained in the frequency region <0.1 Hz) and the regulatory quality indicators (total polar compounds and acid value) were achieved (R2 > 0.97), suggesting that the proposed impedimetric sensing method is useful for accurately assessing the deteriorated condition of repeated frying oil. Applications for rapid screening can also be realized because the measurement times of Log Z at any given perturbation frequency from 0.01-1 Hz were all less than 3 min.
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6
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Rubalya Valantina S. Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Dielectric Properties and Dipole Moment of Edible Oils Subjected to 'Frying' Thermal Treatment. Foods 2020; 9:foods9070900. [PMID: 32650617 PMCID: PMC7404983 DOI: 10.3390/foods9070900] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/24/2020] [Accepted: 07/05/2020] [Indexed: 11/17/2022] Open
Abstract
The dielectric properties of six refined edible oils with different fatty-acid compositions were determined for oils incubated at 180 °C up to 40 h. The oil degradation was evaluated by the dielectric dispersion and dielectric loss in the frequency range from 40 Hz to 2 MHz at 25 °C, refractive index, density, saponification number, and specific absorption coefficient at 232 and 268 nm. The dependence of the dielectric properties on frequency has been evaluated with Corach, Cole-Cole, and the universal power law models, giving the novel strategies for the interpretation of the dielectric spectra of thermally treated oils. The derived parameters-the dielectric constant, the electrical conductivity, the relaxation time τ and the exponents α, p, and n-are discussed with respect to the increased oxidation evidenced by specific absorption coefficients and polar products, as measured by the dielectric constant of the thermally treated oils. The specific refraction, specific polarization, orientation polarization, and dipole moment were determined using Lorenz-Lorentz, Debye and Onsager relationship. All above parameters obtained increased during the thermal treatment, except specific refraction, the electrical conductivity and the relaxation time. The dielectric constant-macroscopic parameter was compared with microscopic parameter polarization and dipole moment; the linear dependence was found to be .
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8
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Li X, Wu G, Wu Y, Karrar E, Huang J, Jin Q, Zhang H, Wang X. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chem 2020; 312:126041. [PMID: 31901829 DOI: 10.1016/j.foodchem.2019.126041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/12/2022]
Abstract
Effect of fried food, oil type, moisture, fatty acid and molecular distribution on the effectiveness of rapid test of Total Polar Compounds (TPC) in frying oil based on dielectric constant was explored. Effects of all factors were compared and found to be significant (P < 0.05). Throughout the life cycle of frying oil, its rapid results were correlated well with those of conventional chromatography (Y = 0.7625X + 3.681, R2 = 0.8734). But the discrepancy was found within selected TPC ranges of 0%-10% and 20%-30%. According to the definition of TPC, three potential reasons for the high TPC values of fresh oils were discussed. For the deteriorated oils, the triglyceride dimers, mono-unsaturated and di-unsaturated fatty acids were found to be the main compositional factors by stepwise multivariate regression analysis. Pieces of advice about the operation guideline, internal control indices, calibration, reference oil, sensor, and detection range were proposed for instrument users and producers.
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Affiliation(s)
- Xu Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yuqi Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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9
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Agaev SG, Baida AA, Georgiev OV, Maiorova OO, Mozyrev AG. Dielectric Spectroscopy of Vegetable Oils. RUSS J APPL CHEM+ 2020. [DOI: 10.1134/s107042722005016x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Hinderink EBA, Sagis L, Schroën K, Berton-Carabin CC. Behavior of plant-dairy protein blends at air-water and oil-water interfaces. Colloids Surf B Biointerfaces 2020; 192:111015. [PMID: 32416469 DOI: 10.1016/j.colsurfb.2020.111015] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/29/2022]
Abstract
Recent work suggests that using blends of dairy and plant proteins could be a promising way to mitigate sustainability and functionality concerns. Many proteins form viscoelastic layers at fluid interfaces and provide physical stabilization to emulsion droplets; yet, the interfacial behavior of animal-plant protein blends is greatly underexplored. In the present work, we considered pea protein isolate (PPI) as a model legume protein, which was blended with well-studied dairy proteins (whey protein isolate (WPI) or sodium caseinate (SC)). We performed dilatational rheology at the air-water and oil-water interface using an automated drop tensiometer to chart the behavior and structure of the interfacial films, and to highlight differences between films made with either blends, or their constituting components only. The rheological response of the blend-stabilized interfaces deviated from what could be expected from averaging those of the individual proteins and depended on the proteins used; e.g. at the air-water interface, the response of the caseinate-pea protein blend was similar to that of PPI only. At the oil-water interface, the PPI and WPI-PPI interfaces gave comparable responses upon deformation and formed less elastic layers compared to the WPI-stabilized interface. Blending SC with PPI gave stronger interfacial layers compared to SC alone, but the layers were less stiff compared to the layers formed with WPI, PPI and WPI-PPI. In general, higher elastic moduli and more rigid interfacial layers were formed at the air-water interface, compared to the oil-water interface, except for PPI.
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Affiliation(s)
- Emma B A Hinderink
- TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
| | - Leonard Sagis
- Laboratory of Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Claire C Berton-Carabin
- Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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11
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Measurement System for Lossy Capacitive Sensors: Application to Edible Oils Quality Assessment. SENSORS 2019; 19:s19194299. [PMID: 31590210 PMCID: PMC6806179 DOI: 10.3390/s19194299] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 09/28/2019] [Accepted: 09/29/2019] [Indexed: 11/16/2022]
Abstract
This paper aimed to develop a portable, low-cost, and easy-to-use measurement system for oil quality degradation assessment. The main two chemical parameters affected by frying are the total polar compounds (TPC) and free fatty acids. The system should characterize the change of chemical parameters by measuring the changes in its dielectric parameters. The dielectric parameters, relative permittivity, and conductivity are measured by measuring the capacitance and resistance of a capacitive sensor dipped in oil. The main challenges are that the corresponding changes of the capacitance and resistance are very small and the presence of stray effects. For this reason, the measurement system should be able to detect changes in capacitance and resistance with high resolution and with good immunity to stray effects. The proposed measurement system is based on the conversion of impedance to voltage and time and combining, therefore, having two measurement methods in one circuit. In this way, it is possible to measure the dielectric and resistive parameters and not only the relative permittivity as was done in previous works. The results showed a strong correlation between the chemical and electrical parameters with a coefficient of determination in the range of 0.9.
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12
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Scharfe M, Ahmane Y, Seilert J, Keim J, Flöter E. On the Effect of Minor Oil Components on β‐Sitosterol/γ‐oryzanol Oleogels. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800487] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Yassin Ahmane
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Julia Seilert
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Jonathan Keim
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
| | - Eckhard Flöter
- Department of Food ProcessingTechnical University Berlin2 Maria Scharfe, Seestrasse 1313353 BerlinGermany
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13
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Zhou H, Yang N. Electroanalysis of soluble solid content in orange juice at intermediate frequency. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00070-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Rubalya Valantina S, Uma S, Jeya Prakash BG, Phebee Angeline DR, Alfred Maxwell A, Aravindhan R. Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties. Journal of Food Science and Technology 2019; 56:571-579. [PMID: 30906014 DOI: 10.1007/s13197-018-3511-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2018] [Accepted: 11/08/2018] [Indexed: 10/27/2022]
Abstract
The effect of temperature (30-90 °C) on the electrical parameter: dielectric constant (εr) of Sunflower, Olive and Corn oil exposed to three cycles of heating to frying temperature (175 ± 5 °C) was studied to exhibit the quality analysis of oil. Dielectric constant of heated oil was measured using designed inter-digitated electrode capacitor at different frequency (10 kHz-5 MHz) and temperature (30-90 °C). Dielectric constant (εr) of oil samples increases with cycles of heating. Variation of dielectric constant with frequency was premeditated using quadratic equation and the dependency factor was observed to be R2 > 0.914. Chemical kinetic dielectric constant with temperature was studied using Arrhenius law and observed that activation energy increases with cycles of heating. Andrade's equation was also fitted with the variation of εr with temperature and the dependency factor (R2 between 0.978 to 0.999) was observed to be highly correlated. Experiential physical properties like density, refractive index and εr were significantly correlated with the pragmatic peroxide value. The observed relation between εr with chemical property divulges the suitability of measured dielectric constant in real time and continuous evaluation of edible oil quality analysis in food industry.
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Affiliation(s)
- S Rubalya Valantina
- 1Department of Physics, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - S Uma
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - B G Jeya Prakash
- 3Department of ECE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - D R Phebee Angeline
- 4Department of Bio-Medical Engineering, Indian Institute of Technology, Hyderabad, Kandi, Sangareddy, Telangana 502 285 India
| | - A Alfred Maxwell
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - R Aravindhan
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
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15
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Oh S, Kim B, Choi S. A 3D-Printed Multichannel Viscometer for High-Throughput Analysis of Frying Oil Quality. SENSORS 2018; 18:s18051625. [PMID: 29783728 PMCID: PMC5982248 DOI: 10.3390/s18051625] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 05/12/2018] [Accepted: 05/16/2018] [Indexed: 12/15/2022]
Abstract
Viscosity as a sensitive measure of material changes is a potential quality-control parameter for simple and rapid assessment of frying oil quality. However, conventional viscometers require improvements in throughput, portability, cost-effectiveness and usability to be widely adopted for quality-control applications. Here we present a 3D-printed multichannel viscometer for simple, inexpensive and multiplexed viscosity measurement. The multichannel viscometer enables both parallel actuation of multiple fluid flows by pressing the plunger of the viscometer by hand and direct measurement of their relative volumes dispensed with naked eye. Thus, the unknown viscosities of test fluids can be simultaneously determined by the volume ratios between a reference fluid of known viscosity and the test fluids of unknown viscosity. With a 4-plex version of the multichannel viscometer, we demonstrated that the viscometer is effective for rapid examination of the degradation of a vegetable oil during deep frying of potato strips and the recovery of used frying oil after treatment with an adsorbent agent to remove frying by-products. The measurement results obtained by the multichannel viscometer were highly correlated with those obtained using a commercial oil tester. We also demonstrated the multiplexing capability of the viscometer, fabricating a 10-plex version of the viscometer and measuring the viscosities of ten test liquids at the same time. Collectively, these results indicate that the 3D-printed multichannel viscometer represents a valuable tool for high-throughput examination of frying oil quality in resource-limited settings.
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Affiliation(s)
- Sein Oh
- Department of Biomedical Engineering, Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, Korea.
| | - Byeongyeon Kim
- Department of Biomedical Engineering, Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, Korea.
| | - Sungyoung Choi
- Department of Biomedical Engineering, Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104, Korea.
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16
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Angeline DRP, Valantina SR, Mukesh Kumar V. Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1252921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- D. R. Phebee Angeline
- Department of Biotechnology, SASTRA University, Thirumalaisamudiram, Thanjavur, Tamil Nadu, India
| | - S. Rubalya Valantina
- Department of Physics, SASTRA University, Thirumalaisamudiram, Thanjavur, Tamil Nadu, India
| | - V. Mukesh Kumar
- Department of Biotechnology, SASTRA University, Thirumalaisamudiram, Thanjavur, Tamil Nadu, India
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17
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Rubalya Valantina S, Phebee Angeline D, Uma S, Jeya Prakash B. Estimation of dielectric constant of oil solution in the quality analysis of heated vegetable oil. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.04.107] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Zafeiri I, Smith P, Norton IT, Spyropoulos F. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality. Food Funct 2017; 8:2583-2591. [DOI: 10.1039/c7fo00559h] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsifier-mediated wettability of solid lipid particles promotes the Pickering functionality in oil-in-water emulsions.
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Affiliation(s)
- I. Zafeiri
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - P. Smith
- Cargill
- R&D Centre Europe
- B-1800 Vilvoorde
- Belgium
| | - I. T. Norton
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
| | - F. Spyropoulos
- School of Chemical Engineering
- University of Birmingham
- Birmingham
- UK
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19
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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20
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Valoppi F, Calligaris S, Barba L, Šegatin N, Poklar Ulrih N, Nicoli MC. Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500549] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Fabio Valoppi
- Istituto di Cristallografia; Consiglio Nazionale delle Ricerche; Trieste Italy
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari; Ambientali e Animali; Università di Udine; Udine Italy
| | - Luisa Barba
- Istituto di Cristallografia; Consiglio Nazionale delle Ricerche; Trieste Italy
| | - Nataša Šegatin
- Biotechnical Faculty; Department of Food Science and Technology; University of Ljubljana; Ljubljana Slovenia
| | - Nataša Poklar Ulrih
- Biotechnical Faculty; Department of Food Science and Technology; University of Ljubljana; Ljubljana Slovenia
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari; Ambientali e Animali; Università di Udine; Udine Italy
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21
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Valantina SR, Susan D, Bavasri S, Priyadarshini V, Saraswathi RR, Suriya M. Experimental investigation of electro-rheological properties of modeled vegetable oils. Journal of Food Science and Technology 2016; 53:1328-37. [PMID: 27162414 DOI: 10.1007/s13197-015-2050-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/07/2015] [Accepted: 09/25/2015] [Indexed: 11/24/2022]
Abstract
Vegetable oil becomes polarized on oxidation and polymerization resulting in the formation of peroxide, triglycerides, etc. The quality and reusable state were investigated for sunflower, sesame, rice bran oil and model oil with the addition of oleic acid (2, 4 and 6 %) and antioxidants (citric and tert-Butyl hydroquinone-TBHQ). Excessive reclaims of cooking oil produce toxic by-products due to chemical breakdown that induce the production of polar compounds in oil. To determine the consumable fitness, variations of dielectric constant are observed at different temperatures (29 to 70 °C) and frequencies (1 to 10(7)Hz) for the cooking oil. Physical parameters, such as viscosity and density associated with the saturated and unsaturated fatty acid, are also measured at different temperatures to determine the quality of oil. Dielectric constant and viscosity are correlated and analyzed using a newly developed equation with high correlation constant (R (2) = 0.998) for oil added with citric acid. Oil added with 2-4 % of oleic acid is observed to have high determination coefficient (R (2) > 0.92). A lowest correlation (R (2) = 0.6-0.7) was observed for the oil added with TBHQ. The present study also states that addition of TBHQ to oil does not impede oxidation reaction. Besides, even the shelf life of the oil could not be enhanced and may produce adverse effects in human health.
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Affiliation(s)
- S Rubalya Valantina
- Department of Physics, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
| | - D Susan
- Department of Electronics and Communication, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
| | - S Bavasri
- Department of Electronics and Communication, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
| | - V Priyadarshini
- Department of Electronics and Communication, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
| | - R Ramya Saraswathi
- Department of Electronics and Communication, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
| | - M Suriya
- Department of Electronics and Communication, School of Electrical and Electronics Engineering, SASTRA University, Thanjavur, 613401 Tamilnadu India
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Valantina SR, Kumar VM, Devasena T. Selected Rheological Characteristics and Physicochemical Properties of Vegetable Oil Affected by Heating. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1024849] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - V. Mukesh Kumar
- Department of Biotechnology, SASTRA University, Thirumalaisamudram, Thanjavur, India
| | - T. Devasena
- Department of Biotechnology, SASTRA University, Thirumalaisamudram, Thanjavur, India
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Arslan FN, Kara H. Fully Automated Three-Dimensional Column-Switching SPE–FIA–HPLC System for the Characterization of Lipids by a Single Injection: Part I. Instrumental Design and Chemometric Approach to Assess the Effect of Experimental Settings on the Response of ELSD. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2750-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Influence of metal ions and phospholipids on electrical properties: A case study on pumpkin seed oil. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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