Naima  Taifi, Ali  Moudden, Bouaazza  Faiz, Driss  Izbaim, Adil  Hamine, 
    Use of Ultrasonics for the Quality Assessment of Frying Oil,
    International Journal of System Signal Control and Engineering Application,
    Volume 2,Issue 2,
    2009,
    Pages 35-39,
    ISSN 1997-5422,
    ijssceapp.2009.35.39,
    (https://makhillpublications.co/view-article.php?doi=ijssceapp.2009.35.39)
    Abstract: 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.
    Keywords: polar compounds;fatty acids;soybean oil;frying oil;Ultrasonics;free fatty acids