Year: 2025 | Month: November | Volume: 12 | Issue: 11 | Pages: 153-156
DOI: https://doi.org/10.52403/ijrr.20251116
Cooking Oil Quality Test Based on Changes in Polarization and Fatty Acid Composition
Heri Sugito1, Ketut Sofjan Firdausi2
1,2Department of Physics, Faculty of Sciences and Mathematics, Diponegoro University Jl. Prof. Soedarto SH., Semarang 50275 Indonesia
Corresponding Author: Heri Sugito
ABSTRACT
In this study, parameters on polarization in total natural vegetable oils and fats have been investigated by determining the relation between the polarization change and fatty acids (FA) composition. The change of light polarization was simply measured by using a pair of polarizer-analyzer to indicate the oil quality level. Various vegetable oils and fats were examined without any preliminary treatments. The experimental condition of the samples during measurement was assumed to be constant. It has been shown that various oils and fats have different angles of change of polarization, which indicates various oil quality levels relative to each other, in agreement with the previous works. Especially for vegetable oils, high change of polarization has been considered as low quality of oil.
Keywords: polarization, saturated fatty acid (SFA), unsaturated fatty acids (UFA)
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