Dielectric properties of edible oils and fatty acids

Dielectric properties of edible oils and fatty acids were studied.The dielectric constant e' of the oils and fatty acids exhibited a general plateau from 100Hz to 500kHz and a decrease from 500kHz to 1MHz significantly.The e' of fatty acids increased with an increase in the number of double bonds or molecular chain length.The e' of oils were mainly affected by the C18 unsaturated fatty acids.Partial Least Squares(PLS)analysis provided reliable prediction of the main fatty acid components of oils.The e' of oils decreased with increasing temperature and increased with increasing moisture content.

[1]  Christopher N.G. Scotter,et al.  Non-destructive spectroscopic techniques for the measurement of food quality , 1997 .

[2]  Xavier Bohigas,et al.  Dielectric study of milk for frequencies between 1 and 20 GHz , 2006 .

[3]  A. Datta,et al.  Composition-based prediction of dielectric properties of foods. , 1995, The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute.

[4]  R. G. Bosisio,et al.  Electromagnetic Properties of Milk and its Constituents at 2.45 GHz , 1992 .

[5]  M. Hein,et al.  Determination of total polar parts with new methods for the quality survey of frying fats and oils. , 1998, Talanta.

[6]  Joseph C. Zuercher,et al.  Measurement of the complex permittivity of bread dough by an open-ended coaxial line method at ultrahigh frequencies , 1990 .

[7]  G.S.V. Raghavan,et al.  An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials , 2004 .

[8]  Gauri S. Mittal,et al.  DYNAMICS of FAT/OIL DEGRADATION DURING FRYING BASED ON PHYSICAL PROPERTIES , 1996 .

[9]  S. Ryynänen,et al.  The electromagnetic properties of food materials: a review of the basic principles , 1995 .

[10]  C. Fritsch,et al.  Changes in dielectric constant as a measure of frying oil deterioration , 1979 .

[11]  S. Nelson.  Dielectric properties of agricultural products-measurements and applications , 1991 .

[12]  N. Bengtsson,et al.  Dielectric properties of fruits at 3 GHz as determined by a cavity pertubation technique. : 2. Measurements on food materials , 1971 .

[13]  Douglas Probert,et al.  Predictive equations for the dielectric properties of foods , 2007 .

[14]  Samuel A. Goldblith,et al.  Dielectric Properties of Commercial Cooking Oils , 1968 .

[15]  J. Ahmed,et al.  Dielectric properties of butter in the MW frequency range as affected by salt and temperature , 2007 .

[16]  N. E. Bengtsson,et al.  Dielectric Properties of Foods at 3 GHz as Determined by a Cavity Perturbation Technique. , 1971 .

[17]  Richard F. Stier,et al.  Tests to monitor quality of deep‐frying fats and oils , 2004 .

[18]  Kan-ich Suzuki,et al.  The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency , 2002 .

[19]  Kensuke Ito,et al.  On-line monitoring of moisture and salt contents by the microwave transmission method in a continuous salted butter-making process , 1998 .

[20]  S. O. Morgan,et al.  The dielectric constant and power factor of rosin oil and ethyl abietate , 1932 .

[21]  S. M. El-Shami,et al.  Dielectric properties for monitoring the quality of heated oils , 1992 .

[22]  Stuart O. Nelson,et al.  Dielectric spectroscopy in agriculture , 2005 .