LAUSR

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.