SWNT sensors for monitoring the oxidation of edible oils

Keun Soo Lee, Kyongsoo Lee, Vincent Lau, Kyeong Shin, Byeong Kwon Ju

Research output: Contribution to journalArticle

Abstract

There are several means to measure the oxidation of edible oils, such as the acid value, the peroxide value, and the anisidine value. However, these means 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 report, an edible oil condition sensor was fabricated by using single-walled nanotubes (SWNT). In order to test the sensor, oxidized edible oils, each one at a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils and the resistance changes in the sensors were measured. It was found that the conductivity of the sensors decreased as the oxidation level of oil increased. This result suggests that a change of the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

Original languageEnglish
Pages (from-to)380-383
Number of pages4
JournalWorld Academy of Science, Engineering and Technology
Volume50
Publication statusPublished - 2011 Feb 1

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Keywords

  • Chemical sensor
  • Edible oil oxidation
  • Single-walled carbon nanotubes

ASJC Scopus subject areas

  • Engineering(all)

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