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| Effect of fatty acid content on dielectric property of vegetable oil |
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| DOI： |
| KeyWord:dielectric property vegetable oil fatty acid olive oil oxidation reaction |
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| Abstract: |
| In order to provide the essential data of vegetable oils being applied in dielectric heating technology such as microwave and radio frequency, and ohmic heating technology and investigate the effect of fatty acid content on dielectric property of vegetable oil, the dielectric properties of four kinds of vegetable oils (olive oil, self-made olive oil, olive blend oil, soybean oil) and five kinds of fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid) were measured at low frequency (1 000 Hz-2 MHz) and high frequency (300-10 000 MHz) by LCR impedance instrument and the network analyzer (open-ended coaxial probe technology) respectively. The results indicated that the dielectric constant of vegetable oils at low frequency was stable and the mean was (1.56±0.02), while the dielectric loss decreased with the increase of frequency. Among them, olive oil had the maximal dielectric constant (1.67±0.00) and dielectric loss (7.31±0.02)at 0.7 MHz. At high frequency, dielectric property of vegetable oil decreased gradually with the increase of frequency and the difference of dielectric property among the four kinds of vegetable oils was insignificant (p>0.05). At low frequency, the dielectric constant and dielectric loss of vegetable oils increased first and then decreased after adding oleic acid to vegetable oils. On the contrary, the dielectric constant and dielectric loss of vegetable oils decreased first and then increased after adding linoleic acid to vegetable oils. Meanwhile, adding fatty acid could speed up the oxidation reaction of vegetable oils. |
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