skip to main content

Design of Integrated Polarizer to Evaluate Quality of Cooking Oil Based on the Fluorescence Polarization Method

*Heri Sugito,  -  Department of Physics, Faculty of Science and Mathematics, Diponegoro University, Indonesia
Ketut Sofjan Firdausi  -  Department of Physics, Faculty of Science and Mathematics, Diponegoro University, Indonesia
Received: 14 Dec 2018; Published: 14 Dec 2018.

Citation Format:
Abstract
An integrated polarizer was designed as an alternative test tool to evaluate quality of cooking oils. Integrated Polarizer was composed of light source with wavelength of 532 ± 10 nm, polarizer, analyser, cuvette, electrodes, and high voltage source. In this research, the tool works based on the fluorescence polarization method. Measurements were made by observing the fluorescence polarization angle changes that occur and by applying an external electric field at the samples using high voltage of 0-9 kV in the parallel plate. The results show that the expired cooking oil has a greater polarization angle than the edible cooking oil. The results also show that the change in the polarization angle will increase in proportion to the increase of the heating time. The condition of saturated fatty acids in each sample has an effect on the change of polarization angle.
Fulltext View|Download
Keywords: Integrated polarizer;Fluorescence polarizer;Electro-optic;Quality cooking oil
Funding: Faculty of Sciences and Mathematic, Diponegoro University

Article Metrics:

  1. SNI, MinyakGoreng, 01-3741-2002, BadanStandardisasiNasional (2002)
  2. M. Hein, H. Henning, and H. D. Isengard, Determination of total polar parts with new methods for the quality survey of frying fats and oils, Talanta, 47, 2, 447-454 (1998)
  3. S. K. Sangdehi,Quality Evaluation of Frying Oil and Chicken Nuggets using Visible/Near Infrared Hyper-Spectral Analysis, MSc-Thesis, Department of BioresourceEnginering, McGill University, Montreal, Quebec, Canada (2005)
  4. A. A. Yavari, M. Hamedi, and S. Haghbin, Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis, Journal of American’s Oil Chemistry Society (2009) 86:941–947 (2009)
  5. J. A. Gerde, C. L. Hardy, C. R. HurburghJr, and P. J. White, Rapid Determination of Degradation in Frying Oils with Near-Infrared Spectroscopy, J Amer Oil ChemSoc (2007) 84:519–522 (2007)
  6. Vittadini, J. H. Lee, N. G. Frega, D. B. Min, and Y. Vodovotz, DSC Determination of Thermally Oxidized Olive Oil, JAOCS, vol. 80, no. 6, pp. 533-537 (2003)
  7. C. P. Tan, and Y.B.C Man, Quantitative Differential Scanning Calorimetric Analysis for Determining Total Polar Compounds in Heated Oils, JAOCS, vol. 76, no. 9, pp. 1047-1057 (1999)
  8. B. Innawong, P. Mallikarjunan, J.Irudayaraj, and J. E. Marcy, The determination of frying oil quality using Fourier transform infrared attenuated total reflectance, Lebensmittel- Wissenschaft und-Technologie, Volume 37, Issue 1, pages 23-28 (2004)
  9. A.K.S. Rani, S.Y. Reddy, and R. Chetana, Quality changes in trans and trans free fats/oils and products during frying, Eur Food Res Technol, 230, pp. 803-811, Springer-Verlag (2010)
  10. E. Kress-Rogers, P. N. Gillatt, and J. B. Rossell, Development and evaluation of a novel sensor for the in situ assessment of frying oil quality, Food Control, 1, 3, 163-178 (1990)
  11. Sutiah, K.S. Firdausi, and W. Setiabudi, Studi Kualitas Minyak Goreng dengan Parameter Viskositas dan Indeks Bias, BerkalaFisika, ISSN: 1410-9662, Vol. 11, no. 2, 45-52 (2008)
  12. I.A. Abe, J. Oliveira, E. Simões, P. Caldas, and O. Frazão, Monitoring the quality of frying oils using a nanolayer coated optical fiber refractometer, Talanta, 83, 1, 291-293 (2010)
  13. G. Bansal, W. Zhou, P. J. Barlow, P. Joshi, F.L. Neo, and H.L. Lo, Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations, Food Chemistry, Volume 121, Issue 2, Pages 621- 626 (2010)
  14. K. S. Firdausi, Suryono, H. Sugito, R. Amitasari, S.Murni, and A. B. Putranto, A Study of Natural Polarization on Saturated Fatty Acid as Most Responsible Parameter for Investigation of Oil Quality Level, Proceedings 4th International Seminar on New Paradigm and Innovation on Natural Sciences and its Application, ISBN: 978-602-18940-3-3, 28 October 2014, Pp 49-52 (2014)
  15. SNI-7709, Palm Oil (Minyak Goreng Sawit), National Standardization Bureau (BSN) (2012)
  16. C. L. Asbury, J.L. Uy, and Van Den Engh, Polarization of scatter and fluorescence signals in flow cytometry. Cytometry, 40(2), pp.88–101 (2000)
  17. K.S. Firdausi, H. Sugito, R. Amitasari, andS. Murni, Metode Elektrooptis sebagai Pendeteksi Radikal Bebas dan Prospek untuk Evaluasi Total Mutu Minyak Goreng. IndonesianJournal of AppliedPhysics, 3(1), pp.72–78 (2013)

Last update:

No citation recorded.

Last update:

No citation recorded.