Dielectric properties (dielectric constant ~-' and dielectric loss E') were compared to conventional methods of analysis (viscosity, refractive index, iodine value, peroxide value and free fatty adds) for evaluating the frying quality of a blend of cottonseed and sunflower oils. The apparent relaxation time, T, the activation energy H and the entropy change S for dielectric relAxAtion of the heated oil samples were calculated. Results indicate that dielectric constant and dielectric loss are useful tools for predicting deterioration occurring during heating of the oil.
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