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 R 2 > 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 (R 2 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