Empirical Correlation Between Saturation and Dielectric Properties for Vegetal Oils Rating

This paper presents a proposal for a sensor to characterize the behavior of vegetable oils in heating cycles, and try to correlate this behavior with the dielectric constant of oil. We analyzed the variation in the dielectric constant of soybean oil samples at four heating and cooling cycles in the range 20 to 120 ° C. After analyzes were performed for sunflower and corn oils checking behaving dielectric for these as well. The maximum temperature was limited to 120 ° C due to prevent melting of the sensor components. The results show that the dielectric constant increases with increasing temperature. For maximum heating temperature, the dielectric constant of the achieved samples, three times its original value. On cooling, the dielectric constant is decreased by a different heating curve. After each complete cycle of heating and cooling, it can be seen that the value of the dielectric constant undergoes a slight increase, indicating a change in the defined physical and chemical properties of the samples. The results suggest that the analysis of the dielectric constant oils can be an easy and rapid method to characterize the state of vegetable oil, and then subjected to temperature variations. However, for this it is necessary to correlate the results of the analysis described in physicochemical analysis to determine a threshold value for the dielectric constant from which the sample is degraded for food use.