Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality

Development and evaluation of an impedance spectroscopy sensor to assess cooking oil quality

When the cooking oil is used repeatedly, several unwanted substances are generated, which may cause health problems. This study was conducted to determine the possibility of using the impedance spectroscopy to differentiate among varying cooking oil quality at various intervals of heating time at co...

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Bibliographic Details
Main Authors: Khaled, Alfadhl Yahya, Abd Aziz, Samsuzana, Rokhani, Fakhrul Zaman
Format: Article
Language:English
Published: 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37050/
http://psasir.upm.edu.my/id/eprint/37050/1/Development%20and%20evaluation%20of%20an%20impedance%20spectroscopy%20sensor%20to%20assess%20cooking%20oil%20quality.pdf

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