植物油在加热循环过程中的介电特性
Dielectric characterization of vegetable oils during a heating cycle.
作者信息
Peñaloza-Delgado Rosario, Olvera-Cervantes José Luis, Sosa-Morales María Elena, Kataria Tejinder Kaur, Corona-Chávez Alonso
机构信息
Electronics Department, Instituto Nacional de Astrofísica, Óptica Y Electrónica, Tonanzintla, Puebla, México.
Universidad de Guanajuato, Campus Irapuato-Salamanca, Guanajuato, México.
出版信息
J Food Sci Technol. 2021 Apr;58(4):1480-1487. doi: 10.1007/s13197-020-04660-7. Epub 2020 Jul 22.
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 TE mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating.
了解油的介电特性对于多种工业应用非常重要，例如食品的微波辅助油炸和高压电力传输。在本文中，我们使用腔扰动技术在28至200°C（接近油的冒烟点的温度）下，给出了植物油（油菜籽油、橄榄油、大豆油、椰子油）在2.50 GHz时的复介电常数。测量是在一个以TE模式运行、无载品质因数为4950的圆柱形腔中进行的。此外，在加热前后还测量了游离脂肪酸、过氧化值和颜色。
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