Published Paper Details:

Edible vegetable oils are commonly used from olden days for cooking of various types of foods. The edible oil quality and safety is a major issue for the final product quality and consumer health. The edible oil usually undergoes deterioration when not processed or packed properly due to the exposure of the edible oil to heat, light and oxygen. The quality of the edible oil is majorly affected by the adulteration of the oil by mixing the raw product with alternate low-cost oil or mixing virgin with refined oils which eventually alters the physical and chemical characteristics. Presently, there are many analytical methods based on physical and chemical characteristics. There has been has been a need in faster and rapid test in various food industries. Thus, this paper discusses about latest study and designs related to non-destructive and rapid test to test the quality of the edible oil and adulteration level in the edible oil.