Development and evaluation of a novel sensor for the in situ assessment of frying oil quality

Alim, 1974, Oxidation in foodstuffs fried in edible oils, 1, 345 Bailey, 1985, Vol. 3 Battaglia, 1983, Zur Beurteilung von gebrauchten Frittierfetten, Mitt. Geb. Lebensmitt. Hyg., 74, 156 Berger, 1987, Palm oil, Chem. Ind., 846 Billek, 1976, Analytical and Nutritional Properties of Frying Fats and Oils Billek, 1978, Quality assessment of used frying fats: a comparison of four methods, J. Am. Oil Chem. Soc., 55, 728, 10.1007/BF02665370 Bracco, 1981, Frying performance of palm oil liquid fractions, J. Am. Oil Chem. Soc., 58, 6, 10.1007/BF02666044 British Standard 684, 1988, British Standard methods of Analysis of Fats and Fatty Oils. Part 2 Deutsche Gesellschaft für Fettwissenschaft, 1973, 75, 449 Dobarganes, 1985, Aceites calentados. Estudios de toxicidad cronica. 1. Evaluacion quimica de las muestras, Grasas Aceit., 36, 30 Firestone, 1961, J. Am. Oil Chem Soc., 44, 465 Fritsch, 1981, Measurements of frying fat deterioration, J. Am. Oil Chem. Soc., 58, 272, 10.1007/BF02582355 Gurr, 1984 Hussain, 1974, Absorption by food frying oil, 1, 322 Khalil, 1979, Chemical and physical changes in heated cottonseed oil during simulated frying conditions and their correlation with foaming properties, Leatherhead Food Res. Assoc. Res. Rep. Kress-Rogers, 1990, Development of a novel sensor for the in-situ assessment of frying oil quality, Leatherhead Food Res. Assoc. Res. Rep. Langdon, 1985, Resonator sensors — a review, J. Phys. E:Sci Instrum., 18, 103, 10.1088/0022-3735/18/2/002 Leth, 1987, Changes in the fatty acid content of used frying fat compared with fresh fat, Fett Wissenschaft Technol., 89, 258 Lorusso, 1984, Caratterizzazione degli oli sottoposti al rescaldamento: strutto, Riv. Ital. Sost. Grasse, 61, 667 Lorusso, 1982, Caratteristiche chimico-fisiche di interesse bromatologico di oli sottoposti a riscaldamento: oli di arachide, Riv. Ital. Sost. Grasse, 59, 141 Lowry, 1976, Rapid colourimetric determination of FFA, J. Am. Oil. Chem. Soc., 53, 470, 10.1007/BF02636814 Luque, 1982, Variaciones de la viscosidad y de la densidad con la temperatura en aceites de oliva, girasol y soya espagnoles, Grasas Aceit., 33, 334 Meara, 1978, Physical properties of oils and fats, Leatherhead Food Res. Assoc. Sci. Tech. Surv. Muller, 1973 Morrison, 1978, Hydrogenated sunflower-seed oil: oxidative stability and polymer information on heating, J. Am. Oil Chem. Soc., 55, 451, 10.1007/BF02668480 Olieman, 1983, Inspection of frying oils and fats, 757 Paulose, 1973, Chemical reactions involved in deep fat frying of foods. VI: Characterisation of nonvolatile decomposition products of trilinolein, J. Am. Oil Chem. Soc., 50, 147, 10.1007/BF02640468 Pazola, 1985, Choice of simple methods for quality of frying fat during deep frying of potato products, Fette Seifen Anstr. Mittel., 87, 190, 10.1002/lipi.19850870505 Rock, 1966, Properties of frying fat 1. The relationship of viscosity to the concentration of non-urea adducting fatty acids, J. Am. Oil Chem. Soc., 43, 116, 10.1007/BF02641031 Rossell, 1986, Factors affecting the quality of frying oil, Leatherhead Food Res. Assoc. Tech. Notes Rutkowski, 1977, Studien zur Analytik von Frittierfetten, Lebensmittel-Ind., 24, 370 Sulthana, 1979, Studies on deep fat frying - changes during heating of oil, J. Food Sci. Technol., 16, 208 Timms, 1985, Physical properties of oils and mixtures of oils, J. Am. Oil Chem. Soc., 62, 241, 10.1007/BF02541385 Waltking, 1975, Evaluation of methods for the determination of polymers and oxidation products of heated vegetable oils: collaborative study of the gas-liquid chromatographic method for non-elution materials, J. Am. Oil Chem. Soc., 58, 898 1976 Weiss, 1983, Food Oils and Their Uses, 12 Zielinski, 1963, Evaluation of the internal standard method for the quantitative estimation of oil polymer content by gas chromatography, J. Am. Oil Chem. Soc., 41, 249, 10.1007/BF02667010