Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating

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Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating

The repeated usage of frying oil had been proven hazardous to human health due to degradation process by thermal reactions that contribute to the formation of polar compounds in the oil, which in turn changes the quality of the oil. The oxidized products and lipid polymers formed in repeatedly-used...

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Bibliographic Details
Main Author:	Al-Khaled, Alfadhl Yahya Khaled
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Electrodes Sensory evaluation Cooking (Oils and fats)
Online Access:	http://psasir.upm.edu.my/id/eprint/56204/ http://psasir.upm.edu.my/id/eprint/56204/1/FK%202015%202RR.pdf

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