Disclosed is a device including a sensor configured to measuring an electrical characteristics of oil; a main body having the sensor in a sideward-facing orientation at one end of an elongated shape thereof; and a sensor cover having a base part configured to be attached to the main body; a tip head part having an arcuate shape or an annular shape being greater in size in a radial direction with respect to the sensor, disposed in a manner protruding at a tip side of the main body with respect to the sensor; and a connection part including a first connecting pillar connecting the base part and the tip head part and a second connecting pillar having a width smaller than a width the first connecting pillar.

A system and a process for detecting oil quality includes a light source configured to generate light within an oil container and a sensor configured to detect light from the light source after it has traversed through the oil in the oil container and generate an output signal. The system and process further includes a monitor configured to receive the output signal from the sensor and determine an oil quality of an oil in the oil container.

A system and a process for detecting oil quality includes a light source configured to generate light within an oil container and a sensor configured to detect light from the light source after it has traversed through the oil in the oil container and generate an output signal. The system and process further includes a monitor configured to receive the output signal from the sensor and determine an oil quality of an oil in the oil container.

A method and a system for rapidly predicting the frying and bubbling tendency of edible oil, the method comprising: heating the edible oil, and immersing a polar component content detection probe into the oil to measure the initial polar component content of the edible oil; a frying state: removing the detection probe, placing frying food into the edible oil and frying same, extracting the frying food after frying, and observing the highest value of the frying oil bubble height and recording same as an initial bubble height; an air introduction state: immersing the detection probe into the edible oil and introducing air into the edible oil, and continuing to introduce air and heat until detecting that the polar component content of the oil has reached 10%; repeating the frying state; and formula fitting. The present method does not require actual frying, as the frying and bubbling tendency of the oil can be predicted with a 60 g sample, saving raw materials and implementing a comprehensive evaluation of the bubbling properties; the system equipment is simple, and is suitable for industrial practical operations.

A method and a system for rapidly predicting the frying and bubbling tendency of edible oil, the method comprising: heating the edible oil, and immersing a polar component content detection probe into the oil to measure the initial polar component content of the edible oil; a frying state: removing the detection probe, placing frying food into the edible oil and frying same, extracting the frying food after frying, and observing the highest value of the frying oil bubble height and recording same as an initial bubble height; an air introduction state: immersing the detection probe into the edible oil and introducing air into the edible oil, and continuing to introduce air and heat until detecting that the polar component content of the oil has reached 10%; repeating the frying state; and formula fitting. The present method does not require actual frying, as the frying and bubbling tendency of the oil can be predicted with a 60 g sample, saving raw materials and implementing a comprehensive evaluation of the bubbling properties; the system equipment is simple, and is suitable for industrial practical operations.

A system for transporting and measuring the quality of cooking oil in a system. The system may include a fryer unit, a feed tank, a storage receptacle, and either a pumping station, direct flow pathway from the fryer unit to the storage receptacle, or both a pumping station and a direct flow pathway from the fryer unit to the storage receptacle. At least one oil quality sensor for measuring the quality of the oil, such as by measuring the electrical properties of the oil, may be placed in one of the various lines of the pumping station, in the direct flow pathway from the fryer unit to the storage receptacle, or any combination thereof.

A system for transporting and measuring the quality of cooking oil in a system. The system may include a fryer unit, a feed tank, a storage receptacle, and either a pumping station, direct flow pathway from the fryer unit to the storage receptacle, or both a pumping station and a direct flow pathway from the fryer unit to the storage receptacle. At least one oil quality sensor for measuring the quality of the oil, such as by measuring the electrical properties of the oil, may be placed in one of the various lines of the pumping station, in the direct flow pathway from the fryer unit to the storage receptacle, or any combination thereof.

A chromogenic assay includes a substrate comprising an array of 5 or more dyes which react with volatile organic compounds, wherein the dyes are chromogenic when reacted with volatile organic chemical biomarkers, wherein the volatile organic chemical biomarkers comprise acids, alcohols, aldehydes, alkenes, amines, antioxidants, aromatic compounds, esters, ethylene, lactones, ketones, organosulfur compounds, sulfides, reactive oxygen species, terpenes, or a combination thereof. A method of detecting volatile organic chemical biomarkers includes contacting the chromogenic assay with a sample or sample headspace, wherein the sample or sample headspace is suspected of containing volatile organic chemical biomarkers, and identifying, based on a colorimetric pattern on the chromogenic assay after contacting, the source of the volatile organic chemical biomarkers. Also included are articles and systems including the chromogenic assay.

This invention provides methods for determining photosensitive properties of product materials by exposing the product materials to controlled light exposures and measuring for changes in the product materials to quantify light sensitivity.

This invention provides methods for determining photosensitive properties of product materials by exposing the product materials to controlled light exposures and measuring for changes in the product materials to quantify light sensitivity.