ARM Controller Based Edible Oil Quality Measuring Instrument

International Journal of Electronics and Communication Engineering

© 2019 by SSRG - IJECE Journal

Volume 6 Issue 5

Year of Publication : 2019

Authors : SairaBanuMujawar,Prema Biradar, Aswini Ningnur, Ramachandra Deshapande, S.B.Kumbalavati

10.14445/23488549/IJECE-V6I5P107

How to Cite?

SairaBanuMujawar,Prema Biradar, Aswini Ningnur, Ramachandra Deshapande, S.B.Kumbalavati, "ARM Controller Based Edible Oil Quality Measuring Instrument," SSRG International Journal of Electronics and Communication Engineering, vol. 6,  no. 5, pp. 45-47, 2019. Crossref, https://doi.org/10.14445/23488549/IJECE-V6I5P107

Abstract:

In today’s world, frying has become an inevitable process in cooking. Fried foods are very famous worldwide, and it can be observed by an increasing number of fast-food restaurants in the last few decades. Deep frying of foods at high temperature enhances sensorial properties, including unique fried flavor, golden brown color, and crispy texture. The oils are exposed to atmospheric oxygen and food moisture at temperatures for extended periods during the various cooking processes. As a result, hundreds of chemical reactions such as oxidation, which produces hydroperoxide, and low molecular weight volatile compounds such as ketones, aldehydes, carboxylic acid. When the oil is exposed to high temperatures, it undergoes polymerization, which produces polymers and dimers. Hydrolysis increases the amount of mono &diacylglycerols and free fatty acids. In this study, an ARM controller-based device is to be implemented to test the oil’s quality. To test this oil, different oil parameters are measured using sensors like temperature sensors, transparency sensors, and capacitive sensors.

Keywords:

ARM processor, Edible oil detection, Capacitive sensor, Temperature sensor, Edible oil quality.

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