Frying Oil Evaluation by a Portable Sensor Based on Dielectric Constant Measurement.

A portable capacitive sensor was designed to assess frying oil degradation by measuring the changes in electrical capacitance. An interdigital electrode (IDE) was designed to be implemented as the testing probe (as IDEs are resistive to parasitic capacitance), together with an adjacent capacitive chip Pcap01 and a further microprocessor STM32, which were used as the data-processing elements. Experimental results demonstrated that viscosity could be a useful frying oil quality indicator, and also proved a preliminary correlation between IDE capacitance and oils' total polar materials. This implies that IDE capacitance could be a suitable metric for conveniently assessing frying oil degradation. The designed capacitance sensor is light in weight, cost effective, and has excellent potential for simple, inexpensive, on-the-spot testing of the current quality of frying oil.