Potential development of an optical sensor to determine the quality of heated palm cooking oil

Palm oil is an <span>edible vegetable yielded from the mesocarp of palm oil’s fruit. It commonly used as cooking compared to other such olive or coconut because it inexpensive and has high oxidative stability when for frying. However, after frequent frying, undergoes some physical chemical reactions which affect quality. This leads formation compound that dangerous human body called free fatty acid (FFA). Therefore, a measurement device needs be developed determine quality heated oil. In this paper, spectroscopy study using open-path method focus on proposed examine reaction upon prolonged heating process. Open-path technique where incident beam will travel through sample (palm oil) before detected by spectrometer. The result shows FFA samples have optimum absorbance peak at UV wavelength 339.15 nm each show different value. Hence, there potential develop optical sensor oil.</span>