Automated microcontroller-based oil quality detector
Frying has been an inevitable process in the cooking industry. Despite the awareness of its increasing health risk, people have been accustomed to this process which made it a staple in cooking. Cooking oils deteriorate faster when subject to constant or higher heat and larger proportions of food be...
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| Main Authors: | , , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2010
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/9409 |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | Frying has been an inevitable process in the cooking industry. Despite the awareness of its increasing health risk, people have been accustomed to this process which made it a staple in cooking. Cooking oils deteriorate faster when subject to constant or higher heat and larger proportions of food being cooked. This widely applies in cooking establishments like fast-food establishments, hence the need to regulate the disposal of oil by regularly checking its quality. The quality of cooking oils: palm and soya bean oil was evaluated using the parameters, smoking point, viscosity and polar compounds. The relationship of the viscosity with the polar compounds has been established through the use of the viscometer and polar compounds test kits. Increasing viscosity correspondingly shows an increase in polar compounds. A system is created to automatically check the oil quality and regulate the disposal of oil. The processes done and the tests conducted and the system are discussed. |
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