The effect of temperature (30-90°C) on the electrical parameter: dielectric constant (e r ) of Sunflower, Olive and Corn oil exposed to three cycles of heating to frying temperature (175 ± 5°C) was studied to exhibit the quality analysis of oil. Dielectric constant of heated oil was measured using designed inter-digitated electrode capacitor at different frequency (10 kHz-5 MHz) and temperature (30-90°C). Dielectric constant (e r ) of oil samples increases with cycles of heating. Variation of dielectric constant with frequency was premeditated using quadratic equation and the dependency factor was observed to be R 2 [ 0.914. Chemical kinetic dielectric constant with temperature was studied using Arrhenius law and observed that activation energy increases with cycles of heating. Andrade's equation was also fitted with the variation of e r with temperature and the dependency factor (R 2 between 0.978 to 0.999) was observed to be highly correlated. Experiential physical properties like density, refractive index and e r were significantly correlated with the pragmatic peroxide value. The observed relation between e r with chemical property divulges the suitability of measured dielectric constant in real time and continuous evaluation of edible oil quality analysis in food industry.
Modified rice bran oil (RBO) and modified mustard oil (MO) were prepared by adding oleic acid and oxidized oil separately. The physical and chemical indices like dielectric constant, viscosity, peroxide value (PV), acid value (AV), free fatty acids (FFA), iodine value (IV), and saponification value (SV) of pure and modified RO and MO were determined and correlated. Dielectric constant and viscosity were found to decrease in a non-linear fashion with increase in temperature (30°C-75°C). The dependence of dielectric constant and viscosity with temperature was investigated using model empirical equations. The dielectric variation was studied using Akerlof and Oshry's model equations, which exhibited high dependency of R 2 ranges from 0.99 to 0.997. The behaviour of viscosity with temperature was studied with Wright's equation and the correlation coefficient (R 2 ) was found to be 0.998. Model equations were developed, which relates dielectric constant with IV, SV, and PV with the regression coefficients R 2 = 0.955, 0.936, and 0.994, respectively. The developed equations can be used in processing, pipelining, and to predict the parameters at a desired temperature. On comparing the correlations between the physical and chemical properties of the oil samples, RBO and its modified forms exhibited more oxidative stability than modified MO.
ARTICLE HISTORY
<p>Hypertension is one of the risk factor leading to cardiovascular disease. Diet plays an important role for preventing hypertension and maintaining blood pressure. One of the dietary approach includes intake of daily consumption of low fat dairy product. This review will discuss the relationship between daily dairy intake and blood pressure.</p><p>Hipertensi merupakan salah satu faktor risiko penyakit kardiovaskular. Selain terapi medikamentosa, nutrisi berperan penting dalam mencegah hipertensi dan menjaga tekanan darah. Salah satu pendekatan nutrisi pada pasien hipertensi mencakup konsumsi produk susu rendah lemak. Ulasan ini membahas hubungan konsumsi produk susu dengan tekanan darah.</p>
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.