Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties
- 81 Downloads
The effect of temperature (30–90 °C) on the electrical parameter: dielectric constant (εr) of Sunflower, Olive and Corn oil exposed to three cycles of heating to frying temperature (175 ± 5 °C) was studied to exhibit the quality analysis of oil. Dielectric constant of heated oil was measured using designed inter-digitated electrode capacitor at different frequency (10 kHz–5 MHz) and temperature (30–90 °C). Dielectric constant (εr) of oil samples increases with cycles of heating. Variation of dielectric constant with frequency was premeditated using quadratic equation and the dependency factor was observed to be R2 > 0.914. Chemical kinetic dielectric constant with temperature was studied using Arrhenius law and observed that activation energy increases with cycles of heating. Andrade’s equation was also fitted with the variation of εr with temperature and the dependency factor (R2 between 0.978 to 0.999) was observed to be highly correlated. Experiential physical properties like density, refractive index and εr were significantly correlated with the pragmatic peroxide value. The observed relation between εr with chemical property divulges the suitability of measured dielectric constant in real time and continuous evaluation of edible oil quality analysis in food industry.
KeywordsDielectric constant Peroxide value Density Refractive index Oil Polarisation
The authors gratefully acknowledge Vice Chancellor of SASTRA Deemed University, for his encouragement and support to carry out our research work in the University laboratory.
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
Compliance with ethical standards
Conflict of interest
There is no conflict of interest between the authors.
- Agrawal S, Deepak B (2005) Dielectric study of binary mixtures of edible unsaturated oils. Int J Pure Appl Phys 43:624–629Google Scholar
- Armarego WLF, Perrin DD (1996) Purification of laboratory chemicals, 4th edn. Elsevier, Oxford, pp 190–273. https://doi.org/10.1016/B978-0-12-382161-4.00004-2 CrossRefGoogle Scholar
- Hamparsun H, Colak H, Akhan M, Turgay I (2011) Determination of total polar compound (TPC) levels in frying oils. J Food Agric Environ 9(2):142–144Google Scholar
- Hui YH (1999) Bailey’s industrial oil and fat products edible oil and fat products, vol 2. Wiley, New York, pp 603–675Google Scholar
- Inoue C, Hagura Y, Ishikawa M, Suzuki K (2002) The dielectric property of soybean oil in deep-fat frying and the effect of frequency. J Food Sci 67:1126–1129. https://doi.org/10.1111/j.1365-2621.2002.tb09464.x CrossRefGoogle Scholar
- Pace WE, Westphal WB, Goldblith SA (1968) Dielectric properties of commercial cooking oils. J Food Sci 33:30–36. https://doi.org/10.1111/j.1365-2621.1968.tb00880.x CrossRefGoogle Scholar
- Rubalya Valantina S, Chandiramouli R, Neelamegam P (2013) Detection of adulteration in olive oil using rheological and ultrasonic parameters. Int Food Res J 20(6):3197–3202Google Scholar
- Rudan-Tasič D, Klofutar C (1999) Characteristics of vegetable oils of some Slovene manufacturers. Acta Chim Slov 46(4):511–521Google Scholar