Polar components of frying fats derived from data of dielectric measurements.

The results of this work demonstrate that the quality of frying fats can be quantitatively tested with sufficient accuracy by dielectric measurements. Independently of the type of the frying fat and the fried food all converted food-oil-sensor data agreed within 2-sigma-error intervals with the polar amounts obtained by an improved version of the commonly used liquid chromatography. Furthermore, the easy handling of food-oil sensors allow thorough control of frying fats even by kitchen personnel.