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Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties

  • S. Rubalya ValantinaEmail author
  • S. Uma
  • B. G. Jeya Prakash
  • D. R. Phebee Angeline
  • A. Alfred Maxwell
  • R. Aravindhan
Original Article
  • 81 Downloads

Abstract

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.

Keywords

Dielectric constant Peroxide value Density Refractive index Oil Polarisation 

Notes

Acknowledgements

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.

Funding

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.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • S. Rubalya Valantina
    • 1
    Email author
  • S. Uma
    • 2
  • B. G. Jeya Prakash
    • 3
  • D. R. Phebee Angeline
    • 4
  • A. Alfred Maxwell
    • 2
  • R. Aravindhan
    • 2
  1. 1.Department of PhysicsSASTRA Deemed UniversityThirumalaisamudram, ThanjavurIndia
  2. 2.Department of EIESASTRA Deemed UniversityThirumalaisamudram, ThanjavurIndia
  3. 3.Department of ECESASTRA Deemed UniversityThirumalaisamudram, ThanjavurIndia
  4. 4.Department of Bio-Medical EngineeringIndian Institute of Technology, HyderabadKandi, SangareddyIndia

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