A METHOD AND DEVICE FOR DETERMINING THE QUALITY OF EDIBLE OIL

摘要

A method of determining the quality of edible oil is disclosed. The method comprises determining a plurality of parameters of the edible oil at 502, the plurality of parameters including dielectric constant and viscosity, using the plurality of parameters as input variables of a mathematical model for predicting values of both the total polar compounds (TPC) and triglyceride polymeric content (PTG) of the edible oil at 504, comparing the predicted TPC and PTG values with corresponding predetermined thresholds at 506, and determining the quality of the edible oil based on the comparison at 508. A corresponding device is also disclosed.