| 摘要 |
<p>The invention relates to a method and an equipment for determining the freshness of edible oil. According to the invention, the method is based on the optoelectronic measurement of the surface area of an oil drop (p) located on a thermostated water bath (b), followed by the automatic conversion of said surface into oxidation degrees measured on a scale from 1 to 100 by means of some electronically memorized calibration curves. The equipment, as claimed by the invention, comprises a Peltier element (1) which is D.C. supplied from a 12 V electric power source (2), a hollow laboratory glass (3) fixed with a thermally conductive adhesive (4) to the Peltier element (1), a temperature sensor (5), an electronic thermostat (6), a stereo microscope (7) provided with a lighting system (8) and a video camera (9), an electronic computer (10) and a specialized program (11).</p> |
