Premium
Electronic nose for detecting the deterioration of frying fat — Comparative studies for a new quick test
Author(s) -
Muhl Mike,
Demisch HansUllrich,
Becker Frank,
Kohl ClausDieter
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200009)102:8/9<581::aid-ejlt581>3.0.co;2-n
Subject(s) - electronic nose , chemistry , environmental science , food science , process engineering , chromatography , computer science , artificial intelligence , engineering
The results of investigations to develop an equipment for testing frying fats based on an “electronic nose” are presented. A practical approach was found for a handheld test instrument by means of headspace‐ gas chromatography (GC)‐measurements of frying fats. Some sensors with the appropriate characteristics and selectivity were selected from a wide range of metal oxide sensors manufactured by different companies. First measurements with prototype probes resulted in a good correlation with the Food Oil Sensor as a reference. The influence of the water in the oil could be compensated. Different types of food did not influence the results.