Potential development of an optical sensor to determine the quality of heated palm cooking oil

• Main Authors: Wan Shafiq, Salleh, Nurulain Atikah, Shaipuzaman, Suhaila, Mohd Najib, Mohd Rashidi, Salim, Hadi, Manap
• Format: Article
• Language: English
• Published: Institute of Advanced Engineering and Science 2022
• Subjects: T Technology (General); TA Engineering (General). Civil engineering (General); TK Electrical engineering. Electronics Nuclear engineering
• Online Access: http://umpir.ump.edu.my/id/eprint/40134/1/Potential%20development%20of%20an%20optical%20sensor%20to%20determine%20the%20quality%20of%20heated%20palm%20cooking%20oil.pdf; http://umpir.ump.edu.my/id/eprint/40134/; https://doi.org/10.11591/ijeecs.v27.i2.pp659-666; https://doi.org/10.11591/ijeecs.v27.i2.pp659-666

Palm oil is an edible vegetable oil yielded from the mesocarp of the palm oil’s fruit. It is commonly used as cooking oil as compared to other cooking oil such as olive or coconut oil because it is inexpensive and has high oxidative stability when used for frying. However, after frequent frying, the...