Rapid assessment of degraded frying oil quality using interdigitated microelectrode capacitive sensors

Abstract

AbstractFrying oil is essential in food processing, influencing both the taste and safety of fried foods. However, its quality can deteriorate with repeated use, posing potential risks. Many current methods for evaluating its quality, such as spectroscopic techniques, are time‐consuming and costly. Our study introduces an affordable and rapid device that uses electrical capacitance to assess the quality of frying oil. We developed a capacitive sensor equipped with interdigitated microelectrodes (IEMs) to measure the oil's dielectric constant. After calibrating the sensor's features, we achieved highly precise results. Our design utilized Corel software for drafting and CNC machinery for precise sensor fabrication. In air, the sensor's measurements closely aligned with theoretical predictions, registering an R2 value above 0.7. We identified a correlation between frying frequency and significant shifts in the dielectric constant across three oil samples. Using a signal circuit to adjust the oscillation frequency and a microprocessor for data interpretation, we classified oils into three safety categories: safe, moderate, and risky. Our device provides a cost‐effective and user‐friendly solution to assess frying oil quality, proactively addressing health concerns arising from oil degradation.Practical Applications: Our capacitive sensor device can be widely applied in the food industry and restaurants, ensuring the safety and quality of fried products. By using this device, manufacturers and kitchens can make informed decisions about reusing frying oil or replacing it as needed, reducing wasted oil. This cost‐saving device also has the potential to contribute to improving food safety issues.