Open AccessDielectric characterization of vegetable oils during a heating cycle
Author(s) -
Rosario Peñaloza-Delgado,
JoséLuis OlveraCervantes,
María Elena SosaMorales,
Tejinder Kaur Kataria,
Alonso CoronaChávez
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04660-7
Subject(s) - vegetable oil , dielectric , canola , materials science , microwave , coconut oil , permittivity , soybean oil , olive oil , dielectric heating , voltage , pulp and paper industry , chemistry , optoelectronics , food science , electrical engineering , physics , engineering , quantum mechanics
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.