Design And Realization Of A Edible Oil Rapid Detection Device

At present, the illegal catering waste oil phenomenon is emerging and a lot of waste post-refinededible oil in a simple a way flows back to the food and beverage market every year. Meanwhile, the healthyand security problem of edible oil in people’s life has been gradually revealed, which has been seriouslydisrupting the normal balance of waste oil management system in our country and becoming a seriousthreaten to the people’s health and safety. The state of edible safety problem is becoming a focus of thewhole society. In this study, to establish a simple and efficient edible oil quality inspection method is ourconcern, which may provide a certain methods and data reference in the edible oil testing work for therelevant regulatory authorities.In this study, mainly by measuring the dielectric constant of samples, a highly rapid real-time andaccurate detection system used in the edible oil products quality detection was designed, including thecapacitor data collection and signal processing of edible oil sample.1) For detecting electrical parametersof the edible oil, a new generation of interdigital capacitive sensors with high sensitivity and good stabilitywas created in this research, so as that the limitations of traditional parallel-plate capacitive sensors can bebroken through.2) A capacitance AD7746with a digital converter chip can communicates efficiently with amicrocontroller PIC18F452single chip via an I2C serial protocol.3) Based on the working principle ofedible oil quality detection system and the theory of circuit communication, we mainly used the modularconcept to design the software parts, including the main design module, capacitive sensing module, thedelay subroutine modules, keyboard scanning module and display module design.From measurement date of edible oil capacitance values form different brands, various of nature, andedible oil for different frying time, our study found that there was little difference between edible oil formthe different bands. At the same time, more polarized molecules were formed in the oil sample with a muchlonger frying time and which had a bad impact on our health. An accurate, simple, rapid andnon-destructive for edible oil quality detection method was improved in this study, which made the rapiddetection of different quality edible oil easier to some extent.．...