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Study on temperature dependent dielectric properties of edible oils for quality assessment
(CCS HAU, Hisar, 2022-07-22) Meena; Paul Singh
Edible oils adulteration has remained a global issue for years. Being an essential element of our daily diet, quality assessment of edible oils has become necessary. The present work focuses on use of dielectric properties for quality assessment of edible oils. The dielectric properties of edible oils (groundnut, mustard, sunflower and sesame) such as dielectric constant and electrical conductivity were investigated in a frequency range between 900 to 2700 MHz by using a dielectric assessment kit (DAK). With increase in palm oil adulteration, the dielectric constant of groundnut and mustard oil increased while for sunflower and sesame oil, it slightly decreased. For all the oil samples, electrical conductivity showed a slight change with increase in palm oil adulteration. The dielectric constant and electrical conductivity of oils were also analysed at different temperatures and at repetitive heating cycles. Both dielectric constant and electrical conductivity increased with increase in temperature and number of repetitive heating cycles.