지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Several methods are available to measure the oxidation of edible oils, such as their acid, peroxide, and anisidine values. However, these methods require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this study, an edible oil-condition sensor was fabricated using single-walled nanotubes (SWNTs) made using the spray deposition method. SWNTs were dispersed in a dimethylformamide solution. The suspension was then sprayed using a spray gun onto a prefabricated Au/Ti electrode. To test the sensor, oxidized edible oils, each with a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils, and the resistance changes in the sensors were measured. We found that the conductivity of the sensors decreased as the oxidation level of the oil increased. In the case of the virgin oil, the resistance change ratio in the SWNT sensor S(%) = {[(Rf _ Ri)]/Ri}(%) was more than 40% after immersion for 1 min. However, in the case of the oxidized oil, the resistance change ratio decreased to less than that of the response of the virgin oil. This result suggests that the change in the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.
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참고문헌 (14)
참고문헌 신청
C. W. Fritsch / 1981 / Measurements of frying fat deterioration: A brief review / J. Am. Oil Chem. Soc 58 : 272 ~ 274
E. N. Frankel / 1980 / Lipid peroxidation / Prog. Lipid Res 19 : 1 ~ 22
F. A. Aladedunye / 2009 / Degradation and nutritional quality changes of oil during frying / J. Am. Oil Chem. Soc 86 : 149 ~ 156
F. T. Orthoefer / 1988 / Care of food service frying oils / J. Am. Oil Chem. Soc 65 : 1417 ~ 1419
J. Chen / 1998 / Solution properties of single-walled carbon nanotubes / Science 282 : 95 ~ 98
E. N. Frankel / 1980 / Lipid peroxidation / Prog. Lipid Res 19 : 1 ~ 22
F. A. Aladedunye / 2009 / Degradation and nutritional quality changes of oil during frying / J. Am. Oil Chem. Soc 86 : 149 ~ 156
F. T. Orthoefer / 1988 / Care of food service frying oils / J. Am. Oil Chem. Soc 65 : 1417 ~ 1419
J. Chen / 1998 / Solution properties of single-walled carbon nanotubes / Science 282 : 95 ~ 98
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