In the present work, a novel device and process were developed for the determination of Iodine Value (IV) in edible oils. The principle of this method is based on measuring the change in the potential value resulting from the reaction of pyridinium tribromide reagent with the unsaturated fatty acids present in edible oils. The novelty of this approach lies in the application of signal processing techniques, such as filtering and moving window slicing, to assess and correlate the rapid potentiometric changes with the iodine value. This ensures robustness against noise in the system, which is typically caused by the sensitive (to external light and temperature) and rapid nature of the reaction. Calibration was developed and validated using the AOCS official method Cd 1–25. The fundamental frequency of the C-Br vibration at 549 cm−1 was observed during the FTIR analysis of the bromination reaction on the olefinic bond. The correlation between the proposed method and the AOCS method was excellent (R = 0.9804). The validation results demonstrate the feasibility of determining the IV of edible oils using the proposed method.