Automated microcontroller-based oil quality detector

Date of Publication

2010

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Electronics and Communications Engineering

College

Gokongwei College of Engineering

Department/Unit

Electronics and Communications Engineering

Thesis Adviser

Roderick Yao Yap

Abstract/Summary

Frying has been an inevitable process in the cooking industry. Despite the awareness of its increasing health risk, people have been accustomed to this process which made it a staple in cooking. Cooking oils deteriorate faster when subject to constant or higher heat and larger proportions of food being cooked. This widely applies in cooking establishments like fast-food establishments, hence the need to regulate the disposal of oil by regularly checking its quality. The quality of cooking oils: palm and soya bean oil was evaluated using the parameters, smoking point, viscosity and polar compounds. The relationship of the viscosity with the polar compounds has been established through the use of the viscometer and polar compounds test kits. Increasing viscosity correspondingly shows an increase in polar compounds. A system is created to automatically check the oil quality and regulate the disposal of oil. The processes done and the tests conducted and the system are discussed.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU15821

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Physical Description

85, 36 leaves : col. ill. ; 28 cm.

Keywords

Oils and fats, Edible; Quality assurance; Detectors--Automatic control; Detectors

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