Quality Inspection Method of Peanut Oil by Dielectric Properties during Heating and Storage

doi:10.7506/spkx1002-6630-200924088

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 389-392.doi: 10.7506/spkx1002-6630-200924088

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Quality Inspection Method of Peanut Oil by Dielectric Properties during Heating and Storage

HE Chun-lei1，QIN Wen2,*，WANG Zheng2

(1. College of Horticulture, Sichuan Agricultural University, Ya an 625014, China；
2. College of Food Science, Sichuan Agricultural University, Ya an 625014, China)

Received:2009-05-28 Online:2009-12-15 Published:2010-12-29
Contact: QIN Wen2,*， E-mail:Qinwen1967@yahoo.com.cn

Abstract

Abstract:

Dielectric properties such as capacitance, inductance and impedance in peanut oil during heating or storage were measured using a parallel-plate electrode. Quality parameters such as acid value, peroxide value and carbonyl value of peanut oil were analyzed by GB methods. The correlation between quality and dielectric characteristics of peanut oil was also analyzed. Results indicated that a good linear relationship between quality and dielectric parameters of peanut oil during heating and longtime storage. The errors between actual measurements and predicted values were within the allowable range. Therefore, it is feasible to inspect the quality of peanut oils using dielectric parameters.

Key words: peanut oil, dielectric constant, quality, nondestructive inspection

CLC Number:

HE Chun-lei1，QIN Wen2,*，WANG Zheng2. Quality Inspection Method of Peanut Oil by Dielectric Properties during Heating and Storage[J]. FOOD SCIENCE, 2009, 30(24 ): 389-392.

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Quality Inspection Method of Peanut Oil by Dielectric Properties during Heating and Storage

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