Dielectric characterization of vegetable oils during a heating cycle.

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 TE111 mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating. © Association of Food Scientists & Technologists (India) 2020.