Dielectric characterization of vegetable oils during a heating cycle
| Autor: | José Luis Olvera-Cervantes, Tejinder Kaur Kataria, Alonso Corona-Chavez, Rosario Peñaloza-Delgado, María Elena Sosa-Morales |
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| Rok vydání: | 2020 |
| Předmět: |
Permittivity
Materials science food.ingredient 020206 networking & telecommunications High voltage 04 agricultural and veterinary sciences 02 engineering and technology Dielectric 040401 food science Peroxide chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Heating cycle 0202 electrical engineering electronic engineering information engineering Original Article Composite material Canola Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04660-7 |
| Popis: | The knowledge of the dielectric properties of oils is of great importance for several industrial applications, such as microwave-assisted oil frying for foods and high voltage electric power transmission. In this paper, we present the complex permittivity of vegetable oils (canola, olive, soybean, coconut) at 2.50 GHz using the cavity perturbation technique from 28 to 200 °C (temperature close to the smoking point of oils). The measurements were taken with a cylindrical cavity operating at the TE(111) mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating. |
| Databáze: | OpenAIRE |
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