Dielectric and Colorimetric Analysis on Thermal Degradation of Cooking Oil

In this work, dielectric and colorimetric properties of cooking oil is investi-gated for quality of cooking oil. An interdigitated electrode sensor (IDE), RGB colour detector and LCR (inductance–capacitance–resistance) meter were used to study colorimetric properties. The measured data was analyzed using principal component analysis, differential evolution feature extraction and major voting fusion. In dielectric measurement, there are different re-markable signal pattern which indicates the resistance change for used and fresh cooking oil. In addition, ten frequencies which can provide distinctive pattern were selected using differential evolution feature extraction. Nine types of cooking oil are then classified into used and fresh oil class. Major voting fusion exhibit 83% accuracy in classifying the oil. In the meantime, it can distinguish the used and fresh vegetable oils with approximately 100% accuracy. On the other hand, the results of colorimetric measurement indi-cate that this method can determine quality of frying oil accurately based on its type of oil, oil freshness, and duration of oil to fry.