Rapid Quality Testing Kit for Cooking OilsTechnology #10292
Questions about this technology? Ask a Technology Manager
Food Science and Technology Programme, Department of Chemistry
Cooking oil used for frying for an extended period of time can degrade into harmful substances. These harmful substances can lead to health issues. However, discarding frying oil too early may not make much economic sense. Therefore, knowing when to discard frying oil which is no longer safe for consumption is very important.
Our multi-parameter inputs model provides a certain degree of robustness to the testing kit. Majority of the testing kits on the market are based on colorimetric analysis so they fail to take into account the difference in colors of cooking oils. Instead of relying on colors, our testing kit uses physical parameters such as viscosity, dielectric constant or density to quickly determine the quality of frying oil with high accuracy.
This is relevant to restaurants, food vendors, and government agencies in charge of food safety that need a quick and low cost method to inspect oil quality on the spot. Furthermore, food contract test laboratories can also use this method as a preliminary test to speed up testing procedure.
Features & Specifications
multiple parameters to better predict oil quality. Provide both total
polar compounds (TPC) and polymeric triglycerides (PTG) readings.
instant result and great accuracy despite variation in cooking oils'
For more information, contact:
NUS Industry Liaison Office
Principal Investigator: Prof Zhao Weibiao
:+65 6516 7175
Ref : ID10292