Various implementations include systems and approaches for measuring an electromagnetic impedance characteristic of a fluid under test (FUT) in a fluid channel. In some cases, a system includes: a transmitting electrode assembly including: a transmitting electrode having a transmitting surface; and a transmitting electrode backer ground plate at least partially surrounding the transmitting electrode; a receiving electrode assembly including: a receiving electrode having a receiving surface; and a receiving electrode backer ground plate at least partially surrounding the receiving electrode, where the transmitting electrode and the receiving electrode are located in a set of walls defining the fluid channel, the transmitting surface and the receiving surface each conform to a shape of the set of walls defining the fluid channel, where the fluid channel permits transverse flow of the FUT relative to both the transmitting electrode and the receiving electrode.

A characteristic of edible oil may be evaluated using a spectrometer. For example, optical reflectance data may be obtained from edible oil in situ in a frying apparatus housing the edible oil, the reflectance data corresponding to a specified range of infra-red wavelengths. A model profile corresponding to the characteristic being assessed may be obtained, such as from a repository housing a secured library of such profiles. The model profile may define a regression vector for use in transforming the reflectance data to generate a value corresponding to the characteristic being assessed. A criterion may be applied to the value to establish a simplified representation of the characteristic for presentation to a user for assessment of oil quality.

A characteristic of edible oil may be evaluated using a spectrometer. For example, optical reflectance data may be obtained from edible oil in situ in a frying apparatus housing the edible oil, the reflectance data corresponding to a specified range of infra-red wavelengths. A model profile corresponding to the characteristic being assessed may be obtained, such as from a repository housing a secured library of such profiles. The model profile may define a regression vector for use in transforming the reflectance data to generate a value corresponding to the characteristic being assessed. A criterion may be applied to the value to establish a simplified representation of the characteristic for presentation to a user for assessment of oil quality.

A meat product fat testing system (MPFTS) for determining the percent fat content of a meat product. The MPFTS includes two embodiments: a fat testing/analyzing unit and a hand-held calculating unit. The fat testing/analyzing unit integrally houses a heating means, meat product weighing means, a fat/moisture analyzer, a microcontroller, and a display. A sample of a meat product is placed into the unit and the unit is activated. The percent fat content of the sample is automatically analyzed and the result shown on the unit's display. The hand-held calculating unit is used with a conventional scale and heat source, which are used to obtain wet and dry weight readings of a meat product sample. The readings are input into the calculating device, which then displays in a window the percent fat content of the sample.

A meat product fat testing system (MPFTS) for determining the percent fat content of a meat product. The MPFTS includes two embodiments: a fat testing/analyzing unit and a hand-held calculating unit. The fat testing/analyzing unit integrally houses a heating means, meat product weighing means, a fat/moisture analyzer, a microcontroller, and a display. A sample of a meat product is placed into the unit and the unit is activated. The percent fat content of the sample is automatically analyzed and the result shown on the unit's display. The hand-held calculating unit is used with a conventional scale and heat source, which are used to obtain wet and dry weight readings of a meat product sample. The readings are input into the calculating device, which then displays in a window the percent fat content of the sample.

An Apparatus for determining and/or monitoring at least one process variable of a medium in a container, comprising: a mechanically oscillatable unit a driving/receiving unit for exciting the mechanically oscillatable unit to execute mechanical oscillations by means of an electrical, exciting signal and for receiving and transducing the mechanical oscillations into an electrical, received signal a control unit, which is embodied to produce the exciter signal starting from the received signal and to set a predeterminable phase shift between the exciter signal and the received signal, an electromagnetically oscillatable unit, an active element for producing and/or maintaining electromagnetic oscillations in the electromagnetically oscillatable unit, which active element forms together with the electromagnetically oscillatable unit an oscillator, a coupling unit, which is embodied to tap an output signal from the active element, and an evaluation unit, which evaluation unit is embodied to determine the at least one process variable from the received signal and/or from the output signal.

An Apparatus for determining and/or monitoring at least one process variable of a medium in a container, comprising: a mechanically oscillatable unit a driving/receiving unit for exciting the mechanically oscillatable unit to execute mechanical oscillations by means of an electrical, exciting signal and for receiving and transducing the mechanical oscillations into an electrical, received signal a control unit, which is embodied to produce the exciter signal starting from the received signal and to set a predeterminable phase shift between the exciter signal and the received signal, an electromagnetically oscillatable unit, an active element for producing and/or maintaining electromagnetic oscillations in the electromagnetically oscillatable unit, which active element forms together with the electromagnetically oscillatable unit an oscillator, a coupling unit, which is embodied to tap an output signal from the active element, and an evaluation unit, which evaluation unit is embodied to determine the at least one process variable from the received signal and/or from the output signal.

A new rapid Fourier transform near infrared (FT-NIR) spectroscopic method is described to screen for the authenticity of edible oils, and in particular, extra virgin olive oils (EVOO). To screen these oils, the samples to be tested are pre-classified into one of a series of classification groups using a suitable classification criteria, such as fatty acid (FA) content. As a result, the oils are classified into Groups having similar properties. FT-NIR partial least squares (PLS1) calibration models are prepared for each group, based on FT-NIR analysis of authentic oils, and oils spiked with a specific type and amount of an adulterant. Using these different PLS1 calibration models, a more rapid method for analyzing commercial extra virgin olive oils for adulteration is provided.

A new rapid Fourier transform near infrared (FT-NIR) spectroscopic method is described to screen for the authenticity of edible oils, and in particular, extra virgin olive oils (EVOO). To screen these oils, the samples to be tested are pre-classified into one of a series of classification groups using a suitable classification criteria, such as fatty acid (FA) content. As a result, the oils are classified into Groups having similar properties. FT-NIR partial least squares (PLS1) calibration models are prepared for each group, based on FT-NIR analysis of authentic oils, and oils spiked with a specific type and amount of an adulterant. Using these different PLS1 calibration models, a more rapid method for analyzing commercial extra virgin olive oils for adulteration is provided.

An oil degradation meter and a method for evaluating oil degradation are provided, in which a user is enabled to arbitrarily set a degradation of oil/fat using an acid value (AV value) as an index, and capable of learning a replacement time of oil/fat easily with a stable reproducibility, even in a case where a condition such as a moisture amount in food (deep-fried food) is different. In a setup procedure, an acid value (AV.sub.0) of unused oil/fat is set to 0, a dielectric constant (D.sub.0) at that time is measured and recorded, a dielectric constant (D.sub.100) of oil/fat at a replacement time under a specific oil/fat usage condition is measured, and it is recorded along with an acid value (AV.sub.100) at that time, and in a measurement procedure, a dielectric constant (D.sub.n) of the sample oil/fat is measured, and an acid value (AV.sub.n) of said sample oil/fat is calculated based on the dielectric constants (D.sub.0, D.sub.100) and the acid value (AV.sub.100) recorded in said setup procedure, according to a calculation formula of [AV.sub.n=AV.sub.100×{(D.sub.n−D.sub.0)/(D.sub.100−D.sub.0)}].