Use of Ultrasonics for the Quality Assessment of Frying Oil

The main objective of this study is to evaluate quality changes of Soybean Oil (SBO) during frying. Traditional methods are expensive and time consuming techniques, requiring technical personnel and laboratory facilities. Fatty Acids (FA) value, total Polar Component (PC) and Free Fatty Acids (FFA) of oil samples were used as chemical indicators of different quality levels of oil and then compared with ultrasonic measurements. The study demonstrated that using ultrasonic properties, we obtain reliable results to monitor and control oil quality.