Rapid Test to Determine if Cooking Oil Should be Discarded
Rapid Test to Determine if Cooking Oil Should be Discarded
Low-Cost, Multi-Parameter Rapid Testing Of Oil Quality
Tags: National University of Singapore, Singapore, Agriculture & Food, Wellness, Safety & Fitness
This innovative method enables rapid, low-cost testing of edible oil quality by assessing multiple parameters, including dielectric constant and viscosity, to predict the levels of total polar compounds (TPC) and triglyceride polymeric content (PTG). By comparing these values against predetermined thresholds, the quality of the oil is determined, facilitating safer food preparation practices. This technology stands out by offering a more accessible, on-site testing solution that rivals lab-based analyses, ideal for commercial kitchens aiming to maintain high health standards. It addresses a critical need in the food industry for efficient and accurate oil quality assessment.
IP Type or Form Factor: Process & Method; Device; Software & Algorithm
TRL: 4 - minimum viable product built in lab
Industry or Tech Area: Food & Beverage; Health & Safety
