TY  - JOUR
T1  - Use of Ultrasonics for the Quality Assessment of Frying Oil
AU - Taifi, Naima AU - Moudden, Ali AU - Faiz, Bouaazza AU - Izbaim, Driss AU - Hamine, Adil 
JO  - International Journal of System Signal Control and Engineering Application
VL  - 2
IS  - 2
SP  - 35
EP  - 39
PY  - 2009
DA  - 2001/08/19
SN  - 1997-5422
DO  - ijssceapp.2009.35.39
UR  - https://makhillpublications.co/view-article.php?doi=ijssceapp.2009.35.39
KW  - polar compounds
KW  -fatty acids
KW  -soybean oil
KW  -frying oil
KW  -Ultrasonics
KW  -free fatty acids
AB  - The main objective of this study is to evaluate quality changes of Soybean Oil (SBO) during frying. Traditional methods are expensive and time consuming techniques, requiring technical personnel and laboratory facilities. Fatty Acids (FA) value, total Polar Component (PC) and Free Fatty Acids (FFA) of oil samples were used as chemical indicators of different quality levels of oil and then compared with ultrasonic measurements. The study demonstrated that using ultrasonic properties, we obtain reliable results to monitor and control oil quality.
ER  -