Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil

Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures

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.

Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties

The effect of temperature (30-90 °C) on the electrical parameter: dielectric constant (ε_r) 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 (ε_r) 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 ε_r 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 ε_r were significantly correlated with the pragmatic peroxide value. The observed relation between ε_r with chemical property divulges the suitability of measured dielectric constant in real time and continuous evaluation of edible oil quality analysis in food industry.