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Evaluation of thermally oxidized soybean oil using carbon nanotube sensor

Title
Evaluation of thermally oxidized soybean oil using carbon nanotube sensor
Authors
Lee E.Lim S.-Y.Fai V.L.C.Ju B.-K.Oh S.
Ewha Authors
오상석
SCOPUS Author ID
오상석scopus
Issue Date
2012
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 44, no. 4, pp. 472 - 477
Indexed
SCOPUS; KCI scopus
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°C after samples were cooled from 180°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. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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