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Monitoring of frying oil quality using combined optical interrogation methods and devices

An optical interrogation and optical technology, applied in measuring devices, analysis using chemical indicators, material analysis through optical means, etc., can solve the problem that the free fatty acid test and the total polar compound test are not completely independent

Inactive Publication Date: 2011-04-06
3M INNOVATIVE PROPERTIES CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the free fatty acid test and the total polar compound test may not be completely independent

Method used

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  • Monitoring of frying oil quality using combined optical interrogation methods and devices
  • Monitoring of frying oil quality using combined optical interrogation methods and devices
  • Monitoring of frying oil quality using combined optical interrogation methods and devices

Examples

Experimental program
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example 1

[0096] Test strips were obtained, available from 3M Company under the trade designation 3M Shortening Monitor Test Strips, and believed to be manufactured in a manner similar to that described in US Pat. No. 4,654,309 (Example 4).

[0097] An edible oil was obtained with a composition of about 40% sunflower oil (minimum 70% oleic acid), about 30% palm oil and about 30% hydrogenated rapeseed oil (all percentages by weight). The cooking oil was used to cook the fried potatoes for about two months, during which time small samples were taken from the oil periodically.

[0098] Test samples according to the following procedure. Since most samples are solid at room temperature, each sample (150 cc in a plastic jar) was heated in a microwave for 60 seconds, or until the sample melted into a liquid. The test strip is then dipped into the oil sample and placed on a paper towel to remove excess oil. Each of the four test areas of the test strip (i.e., the area that appeared blue when ...

example 2

[0103] Test strips were obtained, available from 3M Company under the trade designation 3M Shortening Monitor Strips, and believed to be manufactured in a manner similar to that described in US Patent 4,654,309 (Example 4).

[0104] Four photodetector photodiodes (Si PIN type) were obtained from Hamamatsu Photonics (Hamamatsu City, Japan) under the trade designation S9345. The individual photodiodes are identified as PD-0, PD-1, PD-2, and PD-3.

[0105] Light emitting diodes (ultra white (GaN) type) were obtained from SuperBright LEDs, Inc (St. Louis, Missouri) under the trade designation RL5-W5020.

[0106] Test strips were obtained, available from 3M Company under the trade designation 3M Shortening Monitor Strips, and believed to be manufactured in a manner similar to that described in US Patent 4,654,309 (Example 4).

[0107] The test areas of each test strip were exposed to oil samples having a "low" content of free fatty acids; that is, levels that did not cause a visua...

example 3

[0112] Test strips were obtained, available from 3M Company under the trade designation 3M Shortening Monitor Strips, and believed to be manufactured in a manner similar to that described in US Pat. No. 4,654,309 (Example 4).

[0113] An edible oil was obtained with a composition of about 40% sunflower oil (minimum 70% oleic acid), about 30% palm oil and about 30% hydrogenated rapeseed oil (all percentages by weight). The cooking oil was used to cook the fried potatoes for about two months, during which time small samples were taken from the oil periodically.

[0114] Samples were tested as follows. Since most samples are solid at room temperature, each sample (150 cc in a plastic jar) was heated in a microwave for 60 seconds, or until the sample melted into a liquid. The test strip was then dipped into each oil sample and placed on a paper towel to remove excess oil. Fluorescence measurements were performed on each oil-containing "blank" area of ​​the test strip (i.e., the ...

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Abstract

Herein are disclosed methods and devices for optically monitoring multiple parameters of an oil sample. In one embodiment, the methods and devices can be used for determining the quality of cooking or frying oil in terms of the free fatty acid content and total polar compound content of the oil. The methods use an optical absorbtive / reflective property in evaluating the free fatty acid content, and use optical fluorescence in evaluating the total polar compound content, with both measurements using a single sampling substrate and a single measuring device.

Description

Background technique [0001] When oils (such as cooking oils, frying oils, fats, shortenings, etc.) are exposed to high temperatures, especially in the presence of oxygen and / or water, oxidation reactions can occur, resulting in deterioration of the oil. Therefore, oil quality is often monitored in restaurant kitchens to determine whether the oil is still suitable for use. Oil quality has been evaluated in the past using several different parameters. [0002] One parameter commonly used to evaluate oil quality is the total polar compound content of the oil. For example, Onwumere et al. in US Pat. No. 7,132,079 disclose a method for determining whether to discard an oil sample based on the presence of polar compounds in the oil. For example, Mittal et al. in US Patent No. 5,818,731 disclose a method and apparatus for measuring oil quality. The method includes, in part, comparing the measured capacitance to a reference capacitance and correlating changes in both to increased l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/03G01N33/26G01N21/80G01N21/64
CPCG01N33/03G01N21/78G01N31/22G01N21/643
Inventor 魏爱平米林德·B·萨巴代阿布卡西姆·B·马哈茂德
Owner 3M INNOVATIVE PROPERTIES CO
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