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Chen G, Wang K, Chen P, Cai D, Shao Y, Xia R, Li C, Wang H, Ren F, Cheng X, Yu Y. Fully Biodegradable Packaging Films for Fresh Food Storage Based on Oil-Infused Bacterial Cellulose. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2400826. [PMID: 38569510 PMCID: PMC11187918 DOI: 10.1002/advs.202400826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/19/2024] [Indexed: 04/05/2024]
Abstract
Fully biodegradable packaging materials are demanded to resolve the issue of plastic pollution. However, the fresh food storage performance of biodegradable materials is generally much lower than that of plastics due to their high permeability, microbial friendliness, and limited stretchability and transparency. Here a biodegradable packaging material is reported with high fresh food storage performance based on an oil-infused bacterial cellulose (OBC) porous film. The oil infusion significantly improved cellulose's food-keeping performance by reducing its gas permeability, increasing its stretchability and transparency, and enabling the active release of green vapor-phase preservative molecules, while maintaining its intrinsically high degradability. Strawberries stored in a container with the OBC lid at 23 °C after 5 days exhibited a moldy rate of 0%, in contrast to the 100% moldy rate of those stored by poly(ethylene). Enhanced storage performance is also obtained on tomatoes, pork, and shrimp. The OBC film is naturally degraded after being buried in wet soil at 30 °C for 9 days, identical to the degradation rate of bacterial cellulose. The liquid seal strategy broadly applies to different celluloses, providing a general option for developing cellulose-based biodegradable packaging materials.
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Affiliation(s)
- Guoli Chen
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Kaimin Wang
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Pinghang Chen
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Daohang Cai
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Yan Shao
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Rui Xia
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Chun Li
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Haochuan Wang
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Fuzeng Ren
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Xing Cheng
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
| | - Yanhao Yu
- Department of Materials Science and EngineeringSouthern University of Science and TechnologyShenzhen518055China
- Institute of Innovative MaterialsSouthern University of Science and TechnologyShenzhen518055China
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2
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Shi J, Tao J, Fu Y, Zhao L, Yang R, Qu L, Li Z, Sun Y. Rapid quantitative evaluation of total polar materials (TPM) in frying oil based on an "off-on" fluorescence viscosity response probe. Anal Chim Acta 2024; 1292:342267. [PMID: 38309849 DOI: 10.1016/j.aca.2024.342267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/05/2024]
Abstract
The content of total polar material (TPM) is considered as a comprehensive indicator to evaluate the quality of edible oils which should be discarded and no longer be used when TPM content exceeding 27 %. Nevertheless, there is currently a lack of a convenient and efficient TPM detection method, which is a meaningful challenge. With the increase of TPM content, the viscosity of frying oil grows, and the two maintain a satisfactory positive correlation. Consequently, an "off-on" fluorescence probe TCF-PR method based on viscosity-response has been developed. There exists a good linear relationship between the fluorescence intensity of the probe and the TPM content of soybean oil ((R2 = 0.9936) and salad oil (R2 = 0.9878), accompanying with the advantage of fast response (3 s), which means the rapid detection of TPM can be realized to determine the quality of frying oil in the field of food safety.
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Affiliation(s)
- Jiayi Shi
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China
| | - Jian Tao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yanfeng Fu
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Linping Zhao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Ran Yang
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Lingbo Qu
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Zhaohui Li
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yuanqiang Sun
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China.
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3
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Zhou L, Tse TJ, Chicilo F, Meda V, Reaney MJT. Electrostatic field as an emergent technology in refining crude oils: a review. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37552117 DOI: 10.1080/10408398.2023.2244080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
Vegetable oils and fatty acid esters (FAEs) are commonly used in various industrial and commercial applications. However, the presence of contaminants in these oils can severely affect their functionality and suitability. Conventional refining techniques for vegetable oils typically involve degumming, neutralization, bleaching and deodorization. Meanwhile, refining of FAEs often utilize wet or dry washing processes. These are often resource-intensive, producing substantial waste products, causing neutral oil loss, and can also result in the loss of micronutrients. To address these challenges, researchers have explored the use of nano-adsorbents and electrostatic field (E-field) technologies as alternatives in purifying industrial dielectric oils by removing polar particles and contaminants. Nano-adsorbents demonstrated increased efficiency in removing polar contamination while minimizing neutral oil loss. However, removal of these spent adsorbents can be challenging due to their nano-size, and physicochemical properties. The use of these materials combined with E-field technologies offers a novel and sustainable solution for removing spent nano-adsorbents and contaminants. This review provides an overview of current traditional and novel refining technologies for vegetable oils and FAEs, including their associated limitations. Compared to conventional methods, E-field treatment offers several advantages, making it an attractive alternative to conventional approaches in food processing and oil refining.
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Affiliation(s)
- Li Zhou
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada
| | - Timothy J Tse
- Department of Food and Bioproducts Science, University of Saskatchewan, Saskatoon, Canada
| | - Farley Chicilo
- Department of Food and Bioproducts Science, University of Saskatchewan, Saskatoon, Canada
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada
| | - Martin J T Reaney
- Department of Food and Bioproducts Science, University of Saskatchewan, Saskatoon, Canada
- Prairie Tide Diversified Inc, Saskatoon, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, China
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Sudhakar A, Chakraborty SK, Kate A. Understanding the variations in dielectric properties of mustard ( Brassica nigra L.) and argemone ( Argemone mexicana) oil blends at different temperatures. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:643-653. [PMID: 36712207 PMCID: PMC9873895 DOI: 10.1007/s13197-022-05649-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/30/2022] [Accepted: 11/08/2022] [Indexed: 12/04/2022]
Abstract
Mustard oil is the most commonly adulterated edible oil, invariably with argemone oil. This study was aimed to develop a parallel plate capacitive sensor for measurement of dielectric properties of pure mustard oil, pure argemone oil and their blends (25, 50 and 75%) at five levels of varying temperature (10 to 50 °C). The effect of blend ratio and temperature on the selected dielectric properties of oil-capacitance (C), dielectric loss tangent (tanδ), dielectric constant ( ε ' ), dielectric loss factor ( ε ″ ) and electrical conductivity (σ) were investigated. It was observed that composition of the individual oils in terms of moisture and fatty acids influenced the physical and dielectric properties. The sensor was used to relate the dielectric properties of oil samples with blend ratio and temperature by means of statistically significant (p < 0.05) and robust (R 2 > 0.8) multiple linear regression model. The effect of temperature on C and ε ' was negative, while it was otherwise for tanδ, ε ″ and σ. Increase in argemone oil content in the blends, increased the dielectric measures due to the associated changes in the physical and chemical properties. The capacitive sensor could distinctly identify mustard oil, argemone oil and its blends on the basis of dielectric properties.
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Affiliation(s)
- Anjali Sudhakar
- Agro-Produce and Processing Division, ICAR-Central Institute of Agricultural Engineering, Beraisa Road, Nabibagh, Bhopal, 462038 India
| | - Subir Kumar Chakraborty
- Agro-Produce and Processing Division, ICAR-Central Institute of Agricultural Engineering, Beraisa Road, Nabibagh, Bhopal, 462038 India
| | - Adinath Kate
- Agro-Produce and Processing Division, ICAR-Central Institute of Agricultural Engineering, Beraisa Road, Nabibagh, Bhopal, 462038 India
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5
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Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2781450. [PMID: 36046220 PMCID: PMC9420615 DOI: 10.1155/2022/2781450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/28/2022] [Accepted: 07/29/2022] [Indexed: 12/03/2022]
Abstract
The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximately 2.75, 2.5, 2.0, 1.75, 1.5, and 0.9. An FT-IR analysis showed that the spectral differences were very small, because most vegetable oils contain the same type of fatty acids. The model built using COMSOL Multiphysics for the potential and electric field distributions for different oils and used to calculate the dielectric constant was simulated under various conditions in the AC/DC module. The model results were compared with the experimental results, which showed satisfactory convergence between them. The experimental and model results obtained in this study could be useful for evaluating the edible oil quality.
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6
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Han X, Zhou Y, Li X, Ma Z, Qiao L, Fu C, Peng P. Microfluidic Microwave Sensor Loaded with Star-Slotted Patch for Edible Oil Quality Inspection. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22176410. [PMID: 36080869 PMCID: PMC9460238 DOI: 10.3390/s22176410] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/15/2022] [Accepted: 08/24/2022] [Indexed: 06/01/2023]
Abstract
In this paper, we present a new microfluidic microwave sensor loaded with a star-slotted patch for detecting the quality of edible oil. The relative dielectric permittivity and the quality of edible oil will change after being heated at a high temperature. Therefore, the quality of edible oil can be detected by measuring the relative dielectric permittivity of edible oil. The sensor is used to determine the edible oil with different dielectric permittivity by measuring the resonance frequency offset of the input reflection coefficient, which operates at 2.68 GHz. This sensor is designed based on a resonant approach to provide the best sensing accuracy and is implemented using a substrate integrated waveguide structure combined with a pentagonal slot antenna operating at 2.3~2.9 GHz. It can detect greasy liquids with the real part of the complex permittivity ranging from two to three.
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Affiliation(s)
- Xueyun Han
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Yingping Zhou
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Xiaosong Li
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Zhongjun Ma
- School of Environment, Henan Normal University, Xinxiang 453000, China
| | - Lei Qiao
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Chenghao Fu
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
| | - Peidong Peng
- College of Electronics and Electrical Engineering, Henan Normal University, Xinxiang 453000, China
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7
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Microwave resonator can help to predict oxidative stability in C18-based vegetable oils. Food Chem 2022; 373:131606. [PMID: 34802806 DOI: 10.1016/j.foodchem.2021.131606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 11/23/2022]
Abstract
Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0-4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7-1.9 GHz and 1.0-1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0-3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0-3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.
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8
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Research on a high-sensitivity asymmetric metamaterial structure and its application as microwave sensor. Sci Rep 2022; 12:1255. [PMID: 35075165 PMCID: PMC8786826 DOI: 10.1038/s41598-022-05255-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 01/10/2022] [Indexed: 11/09/2022] Open
Abstract
In this paper, an Asymmetric Electric Split-Ring Resonator (AESRR) metamaterial structure is proposed to explore the interaction between metamaterials and electromagnetic waves with the influence of Fano resonance on electromagnetic properties. With the symmetry of basic electric Split-Ring Resonator (eSRR) being broken, a new Fano resonant peak appears at around 11.575 GHz and this peak is very sensitive to the dielectric environment. Based on the proposed high sensitivity of AESRR, a microwave sensor based on a 13 × 13 arrays of AESRR was designed and verified using printed circuit board (PCB) technology. T-shape channel was integrated to the sensor by grooving in the FR-4 substrate which improved the integration and provided the feasibility of liquids detection. Seven organic liquids and four dielectric substrates are measured by this sensor. The measured results show the transmission frequency shifts from 11.575 to 11.150 GHz as the liquid samples permittivity changes from 1 to 7 and the transmission frequency shifts from 11.575 to 8.260 GHz as the solid substrates permittivity changes from 1 to 9. The results have proven the improved sensitivity and the larger frequency shift ∆f on material under test (MUTs) compared with the conventional reported sensor. The relative permittivity of liquid samples and solid samples can be obtained by establishing approximate models in CST, respectively. Two transcendental equations derived from measured results are proposed to predict the relative permittivity of liquid samples and solids samples. The accuracy and reliability of measured results and predicted results are numerically verified by comparing them with literature values. Thus, the proposed sensor has many advantages, such as low-cost, high-sensitivity, high-robustness, and extensive detecting range, which provided a great potential to be implemented in a lab-on-a-chip sensor system in the future.
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9
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Alviso D, Zárate C, Artana G, Duriez T. Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Rubalya Valantina S. Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Tao Y, Yan B, Zhang N, Wang M, Zhao J, Zhang H, Chen W, Fan D. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
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13
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Dielectric Properties and Dipole Moment of Edible Oils Subjected to 'Frying' Thermal Treatment. Foods 2020; 9:foods9070900. [PMID: 32650617 PMCID: PMC7404983 DOI: 10.3390/foods9070900] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/24/2020] [Accepted: 07/05/2020] [Indexed: 11/17/2022] Open
Abstract
The dielectric properties of six refined edible oils with different fatty-acid compositions were determined for oils incubated at 180 °C up to 40 h. The oil degradation was evaluated by the dielectric dispersion and dielectric loss in the frequency range from 40 Hz to 2 MHz at 25 °C, refractive index, density, saponification number, and specific absorption coefficient at 232 and 268 nm. The dependence of the dielectric properties on frequency has been evaluated with Corach, Cole-Cole, and the universal power law models, giving the novel strategies for the interpretation of the dielectric spectra of thermally treated oils. The derived parameters-the dielectric constant, the electrical conductivity, the relaxation time τ and the exponents α, p, and n-are discussed with respect to the increased oxidation evidenced by specific absorption coefficients and polar products, as measured by the dielectric constant of the thermally treated oils. The specific refraction, specific polarization, orientation polarization, and dipole moment were determined using Lorenz-Lorentz, Debye and Onsager relationship. All above parameters obtained increased during the thermal treatment, except specific refraction, the electrical conductivity and the relaxation time. The dielectric constant-macroscopic parameter was compared with microscopic parameter polarization and dipole moment; the linear dependence was found to be .
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14
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Li X, Wu G, Wu Y, Karrar E, Huang J, Jin Q, Zhang H, Wang X. Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions. Food Chem 2020; 312:126041. [PMID: 31901829 DOI: 10.1016/j.foodchem.2019.126041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/12/2022]
Abstract
Effect of fried food, oil type, moisture, fatty acid and molecular distribution on the effectiveness of rapid test of Total Polar Compounds (TPC) in frying oil based on dielectric constant was explored. Effects of all factors were compared and found to be significant (P < 0.05). Throughout the life cycle of frying oil, its rapid results were correlated well with those of conventional chromatography (Y = 0.7625X + 3.681, R2 = 0.8734). But the discrepancy was found within selected TPC ranges of 0%-10% and 20%-30%. According to the definition of TPC, three potential reasons for the high TPC values of fresh oils were discussed. For the deteriorated oils, the triglyceride dimers, mono-unsaturated and di-unsaturated fatty acids were found to be the main compositional factors by stepwise multivariate regression analysis. Pieces of advice about the operation guideline, internal control indices, calibration, reference oil, sensor, and detection range were proposed for instrument users and producers.
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Affiliation(s)
- Xu Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Yuqi Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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15
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Structural and Dielectric Properties of Groundnut Oil, Mustard Oil and ZnO Nanofluid. IRANIAN JOURNAL OF SCIENCE AND TECHNOLOGY, TRANSACTIONS A: SCIENCE 2019. [DOI: 10.1007/s40995-018-0631-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Woo Y, Kim MJ, Lee J. Prediction of oxidative stability in bulk oils using dielectric constant changes. Food Chem 2019; 279:216-222. [DOI: 10.1016/j.foodchem.2018.12.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/14/2018] [Accepted: 12/03/2018] [Indexed: 10/27/2022]
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17
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Rubalya Valantina S, Uma S, Jeya Prakash BG, Phebee Angeline DR, Alfred Maxwell A, Aravindhan R. Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties. Journal of Food Science and Technology 2019; 56:571-579. [PMID: 30906014 DOI: 10.1007/s13197-018-3511-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2018] [Accepted: 11/08/2018] [Indexed: 10/27/2022]
Abstract
The effect of temperature (30-90 °C) on the electrical parameter: dielectric constant (εr) of Sunflower, Olive and Corn oil exposed to three cycles of heating to frying temperature (175 ± 5 °C) was studied to exhibit the quality analysis of oil. Dielectric constant of heated oil was measured using designed inter-digitated electrode capacitor at different frequency (10 kHz-5 MHz) and temperature (30-90 °C). Dielectric constant (εr) of oil samples increases with cycles of heating. Variation of dielectric constant with frequency was premeditated using quadratic equation and the dependency factor was observed to be R2 > 0.914. Chemical kinetic dielectric constant with temperature was studied using Arrhenius law and observed that activation energy increases with cycles of heating. Andrade's equation was also fitted with the variation of εr with temperature and the dependency factor (R2 between 0.978 to 0.999) was observed to be highly correlated. Experiential physical properties like density, refractive index and εr were significantly correlated with the pragmatic peroxide value. The observed relation between εr with chemical property divulges the suitability of measured dielectric constant in real time and continuous evaluation of edible oil quality analysis in food industry.
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Affiliation(s)
- S Rubalya Valantina
- 1Department of Physics, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - S Uma
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - B G Jeya Prakash
- 3Department of ECE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - D R Phebee Angeline
- 4Department of Bio-Medical Engineering, Indian Institute of Technology, Hyderabad, Kandi, Sangareddy, Telangana 502 285 India
| | - A Alfred Maxwell
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
| | - R Aravindhan
- 2Department of EIE, SASTRA Deemed University, Thirumalaisamudram, Thanjavur, Tamil Nadu 613401 India
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18
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Łuczycka D, Pentoś K. The use of dielectric honey features for overheating diagnostics. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2018.0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- D. Łuczycka
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, ul. J. Chełmońskiego 37/41, 51-630 Wrocław. Poland
| | - K. Pentoś
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, ul. J. Chełmońskiego 37/41, 51-630 Wrocław. Poland
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Li C, Zhang J, Li Z, Yu X. Quality assessment of packaged fried foods during storage based on oven storage test. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunhua Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Jianxin Zhang
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Zhonghong Li
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- College of Food Science and Engineering; Northwest A&F University; 22 Xinong Road Yangling 712100 Shaanxi China
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Rubalya Valantina S, Arockia Jayalatha K, Phebee Angeline D, Uma S, Ashvanth B. Synthesis and characterisation of electro-rheological property of novel eco-friendly rice bran oil and nanofluid. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.01.183] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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