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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2009.12.076
DC FieldValue
dc.titleEvaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations
dc.contributor.authorBansal, G.
dc.contributor.authorZhou, W.
dc.contributor.authorBarlow, P.J.
dc.contributor.authorJoshi, P.
dc.contributor.authorNeo, F.L.
dc.contributor.authorLo, H.L.
dc.date.accessioned2014-06-23T05:39:00Z
dc.date.available2014-06-23T05:39:00Z
dc.date.issued2010-07-15
dc.identifier.citationBansal, G., Zhou, W., Barlow, P.J., Joshi, P., Neo, F.L., Lo, H.L. (2010-07-15). Evaluation of commercially available rapid test kits for the determination of oil quality in deep-frying operations. Food Chemistry 121 (2) : 621-626. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2009.12.076
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76135
dc.description.abstractIt is a challenging task to rapidly determine the quality of frying oils at various stages of frying. This study aims to evaluate the performance of eight different rapid test kits on three different types of oils, viz palm olein, cooking oil (a blend of palm olein, sesame oil and peanut oil) and sunflower oil. Two commonly consumed foods, French fries and chicken nuggets were selected as the frying food materials. Out of the eight test kits, five of them, namely FASafe™, 3M™ Low Range Shortening Monitor, Fritest®, Oxifrit-Test® and TPM Veri-Fry® were based on colorimetric reactions; whereas the other three test kits, namely Food Oil Monitor 310, Testo 265 and CapSens 5000 were based on dielectric constant. It was found that the test kits based on physical parameter provided more objective and valuable results as compared to those based on colorimetric reactions. © 2010 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2009.12.076
dc.sourceScopus
dc.subject3M™ Low Range Shortening Monitor
dc.subjectCapSens 5000
dc.subjectCooking oils
dc.subjectDeep frying
dc.subjectFASafe™
dc.subjectFOM 310
dc.subjectFritest®
dc.subjectOxifrit-Test®
dc.subjectRapid test kits
dc.subjectTesto 265
dc.subjectTPM Veri-Fry®
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2009.12.076
dc.description.sourcetitleFood Chemistry
dc.description.volume121
dc.description.issue2
dc.description.page621-626
dc.description.codenFOCHD
dc.identifier.isiut000276038400048
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