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Factors affecting the electrical resistivity of soybean oil
Author(s) -
Tekin Aziz,
Hammond Earl G.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0216-3
Subject(s) - electrical resistivity and conductivity , monoglyceride , soybean oil , chemistry , polar , materials science , analytical chemistry (journal) , chromatography , fatty acid , food science , organic chemistry , electrical engineering , physics , astronomy , engineering
The electrical resistivity of soybean oil that had been purified to remove polar constituents was determined, and the effect of measuring conditions and the addition of polar constituents (free fatty acids, phospholipids, monoglyceride, α‐to‐copherol, β‐sitosterol, β‐carotene, peroxides, and water) on resistivity was investigated. For reproducible resistivity measurements, voltages in excess of 50 volts and charging times greater than 120 s were necessary. As temperature was increased linearly, the resistivity of the oil decreased logarithmically. For making comparisons, a temperature of 24°C, a potential of 50 volts, and 120 s charging times were chosen. All polar constituents decreased the resistivity of the purified soybean oil, but water, phospholipids, and monoglycerides had the greatest effects. Water increased the resistivity‐lowering effects of all other constituents except for free fatty acids, which were affected by water only slightly. The synergistic effect of water was much greater for phospholipids and monoglyceride than for other constituents.