Alfadhl Yahya Khaled

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Repeated use of cooking oil had been proven hazardous due to degradation process that contributes to the formation of polar compounds in the oil. Presently, the rate of cooking oil degradation is indicated by the percentages of its total polar compounds (TPC). In this study, impedance sensor probe was designed to assess the cooking oil degradation at(More)
Thethermal degradation process during frying contributes to the formation of polar compounds in theoil, which in turn changes the oil quality. A capacitive sensing system utilizing interdigitated electrode design was built to assess the frying oil degradation during heating by measuring the changes on its total polar compounds (TPC). In total of 60 samples(More)
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