OIL TESTER MANUAL
TEK170/en_V0.1
• Oil testers can achieve rapid continuous measurement, so after the completion of a measurement,
without waiting for the next direct measurement, they can carry out another.
What kind of oil I grease can this instrument apply to?
• In principle, all frying oils and lipids can be measured. such as rapeseed oil, soybean oil, sesame
oil, palm oil, olive oil, peanut oil, and other vegetable oils.
• Animal fat can also be measured. Depending on the type of grease, the TPM value of the fresh oil
will uctuate by a few percent, and the maximum use time of the frying oil is different.
For example, fresh palm oil has a higher % TPM value than other oils, but its aging is much slower
than that of other oils.
Oil Tester is designed for the measurement of pure oil/fat products. If additives are used, the results
may be offset.
• Frying oil is a mixture of different polar substances. In the process of aging of frying oil, the num-
ber of high polarity ingredients will increase. Laboratory chromatography can distinguish between
polar and non-polar materials, the content of the total component of the frying oil ls dened as
% TPM (total polar group Minute).
• The value of the% TPM measured may produce subtle changes by the column method due to the
setting of the polar component and the non-polar component boundary.
• Depending on the type of grease, the polarity of the polar and nonpolar components may also
produce subtle changes. But the change in the column method is not recognized.
• On the other hand, Oil Tester can measure the entire polarity of the frying oil and thus get the
actual polar component and the nonpolar component. Therefore, in some measurements.Oil
Tester measured values may be higher or lower than the results of the column method.
For example, coconut oil, Oil Tesrer on ils measured TPM value higher than the column method, this
oil is not suitable for deep frying, mainly suitable for a short panic frying pan.
• Free Fatty Acids (FFA)
The oil Tester measures the total amount of polar components in the frying oil evaluate the deteri-
oration of oil after deep frying. While free fatty acids are used to determine the degree of aging of
the grease at room temperature after long-term storage, the indicators are not suitable for judging
the fry of oil esh. oil Tester is not used to measure free fatty acids.
• Polymerized triglycerides (PTG)
Polyglycerol is increasingly being used to assess the quality of frying oil. The measurement results
of this method can be proportional to% lPM values in most cases.
PTG ≈ % TPM/2 5
4. Measurements
4.1 The Effect of Additives
4.2 Contrast with Laboratory Methods
4.3 Measuring
