Dielectric characterization of vegetable oils during a heating cycle

被引：0
作者：
Rosario Peñaloza-Delgado
José Luis Olvera-Cervantes
María Elena Sosa-Morales
Tejinder Kaur Kataria
Alonso Corona-Chávez
机构：
[1] Instituto Nacional de Astrofísica,Electronics Department
[2] Óptica Y Electrónica,undefined
[3] Universidad de Guanajuato,undefined
[4] Campus Irapuato-Salamanca,undefined
来源：
Journal of Food Science and Technology | 2021年 / 58卷
关键词：
Permittivity; Cavity perturbation technique; Cylindrical cavity; Vegetable oils;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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 TE111 mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating.
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页码：1480 / 1487
页数：7
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