TY - JOUR DB - PMC AU - Liu, Mei AU - Xie, Shaorong AU - Ge, Ji AU - Xu, Zhensong AU - Wu, Zhizheng AU - Ru, Changhai AU - Luo, Jun AU - Sun, Yu T1 - Microfluidic Assessment of Frying Oil Degradation SN - 2045-2322 Y1 - 2016 PY - 2016/06/17 PY - 2015/12/02/received PY - 2016/05/26/accepted AB - Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation. SP - 27970 VL - 6 DO - 10.1038/srep27970 AN - PMC4911549 UR - http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4911549/ J1 - Sci Rep JF - Scientific Reports PB - Nature Publishing Group ER -