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100千赫兹至30兆赫兹之间椰子油的光学、流变学和介电特性。

Optical, rheological, and dielectric properties of coconut oil between 100 kHz and 30 MHz.

作者信息

Mishra Venkatesh, Singh Satyendra Pratap, Singh Mamta, Chandel Vishal Singh, Manohar Rajiv

机构信息

Department of Physics, Amity Institute of Applied Sciences, Amity University Uttar Pradesh, Noida 201313, India.

Division of Germplasm Evaluation, ICAR-NBPGR, New Delhi, 110012, India.

出版信息

Heliyon. 2024 Jul 14;10(14):e34565. doi: 10.1016/j.heliyon.2024.e34565. eCollection 2024 Jul 30.

DOI:10.1016/j.heliyon.2024.e34565
PMID:39816355
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11734051/
Abstract

In this paper, the dielectric behaviour of coconut oil within the frequency range 100 kHz to 30 MHz between temperature 30 °C-50 °C has been observed. The measured values of the dielectric constant and dielectric loss show notable variation with frequency and temperature for pure coconut oil. It is noticed that the dielectric constant (՛) and dielectric loss (՛՛) of coconut oil decreases with increasing temperature. The variation in the dielectric constant and dielectric loss with frequency also showed decreasing trend with frequency. UV absorbance of coconut oil for wavelengths ranging from 200 nm to 800 nm and FTIR spectra have also been recorded. The viscosity of oil between temperature 30 °C-50 °C has also been reported.

摘要

本文观察了椰子油在30℃至50℃温度范围内100kHz至30MHz频率范围内的介电行为。对于纯椰子油，介电常数和介电损耗的测量值随频率和温度呈现出显著变化。可以注意到，椰子油的介电常数（՛）和介电损耗（՛՛）随温度升高而降低。介电常数和介电损耗随频率的变化也随频率呈下降趋势。还记录了椰子油在200nm至800nm波长范围内的紫外吸光度和傅里叶变换红外光谱。也报道了30℃至50℃温度范围内油的粘度。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/ac257c465752/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/af01567545b4/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/9bbd9687e2e9/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/65928edb478a/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/4c7df37d45d1/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/3966db203a52/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/ac257c465752/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/af01567545b4/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/9bbd9687e2e9/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/65928edb478a/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/4c7df37d45d1/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/3966db203a52/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0218/11734051/ac257c465752/gr6.jpg

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本文引用的文献

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Misinformation in nutrition through the case of coconut oil: An online before-and-after study.营养领域的误导信息：以椰子油为例：一项在线前后对照研究。
Nutr Metab Cardiovasc Dis. 2022 Jun;32(6):1375-1384. doi: 10.1016/j.numecd.2022.02.002. Epub 2022 Feb 10.
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Formulation Development of a Food-Graded Curcumin-Loaded Medium Chain Triglycerides-Encapsulated Kappa Carrageenan (CUR-MCT-KC) Gel Bead Based Oral Delivery Formulation.基于食品级载姜黄素中链甘油三酯包封κ-卡拉胶（CUR-MCT-KC）凝胶珠的口服给药制剂的处方开发
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Dielectric characterization of vegetable oils during a heating cycle.
植物油在加热循环过程中的介电特性
J Food Sci Technol. 2021 Apr;58(4):1480-1487. doi: 10.1007/s13197-020-04660-7. Epub 2020 Jul 22.
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Dielectric Properties and Dipole Moment of Edible Oils Subjected to 'Frying' Thermal Treatment.经过“油炸”热处理的食用油的介电性能和偶极矩
Foods. 2020 Jul 8;9(7):900. doi: 10.3390/foods9070900.
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Health Effects of Coconut Oil-A Narrative Review of Current Evidence.椰子油的健康影响——当前证据的叙述性综述。
J Am Coll Nutr. 2019 Feb;38(2):97-107. doi: 10.1080/07315724.2018.1497562. Epub 2018 Nov 5.
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