Microfluidic Assessment of Frying Oil Degradation

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 chang...

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Detalles Bibliográficos
Autores principales: Liu, Mei, Xie, Shaorong, Ge, Ji, Xu, Zhensong, Wu, Zhizheng, Ru, Changhai, Luo, Jun, Sun, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911549/
https://www.ncbi.nlm.nih.gov/pubmed/27312884
http://dx.doi.org/10.1038/srep27970
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author Liu, Mei
Xie, Shaorong
Ge, Ji
Xu, Zhensong
Wu, Zhizheng
Ru, Changhai
Luo, Jun
Sun, Yu
author_facet Liu, Mei
Xie, Shaorong
Ge, Ji
Xu, Zhensong
Wu, Zhizheng
Ru, Changhai
Luo, Jun
Sun, Yu
author_sort Liu, Mei
collection PubMed
description 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.
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spelling pubmed-49115492016-06-17 Microfluidic Assessment of Frying Oil Degradation Liu, Mei Xie, Shaorong Ge, Ji Xu, Zhensong Wu, Zhizheng Ru, Changhai Luo, Jun Sun, Yu Sci Rep Article 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. Nature Publishing Group 2016-06-17 /pmc/articles/PMC4911549/ /pubmed/27312884 http://dx.doi.org/10.1038/srep27970 Text en Copyright © 2016, Macmillan Publishers Limited http://creativecommons.org/licenses/by/4.0/ This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
spellingShingle Article
Liu, Mei
Xie, Shaorong
Ge, Ji
Xu, Zhensong
Wu, Zhizheng
Ru, Changhai
Luo, Jun
Sun, Yu
Microfluidic Assessment of Frying Oil Degradation
title Microfluidic Assessment of Frying Oil Degradation
title_full Microfluidic Assessment of Frying Oil Degradation
title_fullStr Microfluidic Assessment of Frying Oil Degradation
title_full_unstemmed Microfluidic Assessment of Frying Oil Degradation
title_short Microfluidic Assessment of Frying Oil Degradation
title_sort microfluidic assessment of frying oil degradation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911549/
https://www.ncbi.nlm.nih.gov/pubmed/27312884
http://dx.doi.org/10.1038/srep27970
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