Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy

Cataldo, Andrea; Piuzzi, Emanuele; Cannazza, Giuseppe; Benedetto, Egidio De; Tarricone, Luciano

doi:10.1016/j.measurement.2010.02.008

Cited by 79 publications

(35 citation statements)

References 17 publications

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“…Simple and rapid methods for the detection of thermal abuse of oil are need of the hour. Many research works were carried out on dielectric properties of frying fats and oils (EI-Shaml et al 1992;Paul and Mittal 1996;Inoue et al 2002;Cataldo et al 2010). They reported that the dielectric constant is the most significant indicator for monitoring frying oil quality (quality control) in commercial deep fat frying operations.…”

Section: Food Grainsmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Food Grainsmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…Cataldo et al 38,39 proposed an effective procedure to determine the dielectric characteristics of oils starting from TDR measurements. In this manner, the traditional time domain reectom-etry measurements with specic data processing were combined with a model that leads to the evaluation of ColeCole parameters.…”

Section: Dielectric Spectroscopymentioning

confidence: 99%

Advanced detection methods for traceability of origin and authenticity of olive oils

Zhang

et al. 2015

Anal. Methods

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The adulteration of olive oils based on advanced sensors has attracted high interest owing to its health benefits in the prevention and treatment of certain pathologies. Concerning its health and commercial aspects, lower grade oil blending and other illegal additives in virgin olive oil can negatively affect the nutritive value of olive oil. This review focuses on the advances in the sensing and identification of adulteration of olive oil. Optical sensing, chromatography (usually coupled with mass spectrometry), and nuclear magnetic resonance are discussed in detail. Other methods including a DNA-based method, dielectric spectroscopy, differential scanning calorimetry, thermogravimetric analysis and electronic nose among others, are overviewed as well.

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“…PLS calibration models showed a good prediction capability. Others authors used microwave dielectric spectroscopy for the classification of vegetable oils and detection of olive oil adulteration with seed oils (Cataldo, Piuzzi, Cannazza, & De Benedetto, 2012;Cataldo, Piuzzi, Cannazza, De Benedetto, & Tarricone, 2010). Results showed that different oils could be discriminated using PCA, demonstrating that Cole-Cole dielectric parameters are fairly distinctive of each type of oil.…”

Section: Other Technologiesmentioning

confidence: 99%

Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling

Osório

Haughey

Elliott

et al. 2014

Food Research International

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Quality and anti-adulteration control of vegetable oils through microwave dielectric spectroscopy

Cited by 79 publications

References 17 publications

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Advanced detection methods for traceability of origin and authenticity of olive oils

Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling

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