Study On Vegetable Oil Quick-testing Technology Based On Dielectric Property

Dielectric property is the corresponding reaction of the charge of biology molecular to the external electric field. Studying the dielectric property of food is in favor of analyze and control its quality as well as to supply it to processing food, this technology is widely used. Inspection by using the electric physical property provides a major method to the automation and precision control of food processing.Parallel plate condenser was used to detect the response situation edible vegetable oil act on the applied electric field when it was heated under high temperature and stored in normal situation. The results were just as follows: the results had little fluctuation at 1kHZ, 3kHZ and 4.5MHZ when the frequency range from 100HZ to 5MHZ, 4.5MHZ was selected as the optimal frequency spot for its lowest coefficient of variation, 1V, 1mA was fixed as the optimal voltage and current for measuring as well.The correlation between the dielectric property and the internal qualities index of edible vegetable oil was significant, take soybean oil as an example, The equations are:X_i on behalf of quality parameters of the edible oil, while Y_i on behalf of the dielectric properties, t on behalf of temperature, T on behalf of the storage time, The internal qualities of edible oil can be deduced from dielectric property by those equations and the internal qualities can be measured quickly. It offered a scientific and practical procedure for further developing the rapid testing machine for food.