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http://dx.doi.org/10.9721/KJFST.2012.44.4.472

Evaluation of Thermally Oxidized Soybean Oil Using Carbon Nanotube Sensor  

Lee, Eun-Ji (Department of Food Science and Engineering, Ewha Womans University)
Lim, Seung-Yong (Department of Food Science and Biotechnology, Kunsan National University)
Fai, Vincent Lau Chun (Department of Electrical Engineering, Korea University)
Ju, Byeong-Kwon (Department of Electrical Engineering, Korea University)
Oh, Sang-Suk (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.4, 2012 , pp. 472-477 More about this Journal
Abstract
As people are being exposed to many types of fast food, rancid oil is a factor affecting public health. Monitoring of rancidity in frying oils needs to be done adequately. The chemical methods that are currently used require long periods of time and expertise. The development of a device that quickly and easily measures rancidity would be helpful to manage rancidity in frying oils adequately. Due to the fact that carbon nanotube (CNT) is sensitive to acid value, we used CNT as a sensing material for detecting oil rancidity. Polyethylenimine (PEI) was coated on CNT for stable measurements. Experiments were conducted at $100^{\circ}C$ after samples were cooled from $180^{\circ}C$. The results showed a strong correlation between acid values and resistances using CNT sensors. As the acid value of oils increased, the resistance of CNT sensors increased. Development of sensors using CNT may make it possible to determine the rancidity of frying oils in real-time and on site.
Keywords
resistance; frying oil; CNT; rancid oil;
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Times Cited By KSCI : 5  (Citation Analysis)
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