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Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures

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Abstract

Mustard oil is the most commonly adulterated edible oil, invariably with argemone oil. This study was aimed to develop a parallel plate capacitive sensor for measurement of dielectric properties of pure mustard oil, pure argemone oil and their blends (25, 50 and 75%) at five levels of varying temperature (10 to 50 °C). The effect of blend ratio and temperature on the selected dielectric properties of oil—capacitance (C), dielectric loss tangent (tanδ), dielectric constant (\(\varepsilon^{\prime }\)), dielectric loss factor (\(\varepsilon^{\prime \prime }\)) and electrical conductivity (σ) were investigated. It was observed that composition of the individual oils in terms of moisture and fatty acids influenced the physical and dielectric properties. The sensor was used to relate the dielectric properties of oil samples with blend ratio and temperature by means of statistically significant (p < 0.05) and robust (R2 > 0.8) multiple linear regression model. The effect of temperature on C and \(\varepsilon^{\prime }\) was negative, while it was otherwise for tanδ, \(\varepsilon^{\prime \prime }\) and σ. Increase in argemone oil content in the blends, increased the dielectric measures due to the associated changes in the physical and chemical properties. The capacitive sensor could distinctly identify mustard oil, argemone oil and its blends on the basis of dielectric properties.

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The data generated during this research work is available with the authors.

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Acknowledgements

The authors wish to thank the laboratory staff of Engineering Properties Laboratory for their help during the experimentation. Gratitude is also expressed for Director, ICAR-Central Institute of Agricultural Engineering, Bhopal, India for providing all the logistics.

Funding

This research work has been funded by Indian Council of Agricultural Research, New Delhi.

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Authors and Affiliations

  1. Agro-Produce and Processing Division, ICAR-Central Institute of Agricultural Engineering, Beraisa Road, Nabibagh, Bhopal, 462038, India

    Anjali Sudhakar, Subir Kumar Chakraborty & Adinath Kate

Authors
  1. Anjali Sudhakar
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  2. Subir Kumar Chakraborty
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  3. Adinath Kate
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Contributions

AS was responsible for conducting the experiments, collection of data and preparation of the manuscript, SKC conceptualized the research work, provided the logistics and edited the manuscript, AK helped with data analysis and preparation of the manuscript.

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Correspondence to Subir Kumar Chakraborty.

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Sudhakar, A., Chakraborty, S.K. & Kate, A. Understanding the variations in dielectric properties of mustard (Brassica nigra L.) and argemone (Argemone mexicana) oil blends at different temperatures. J Food Sci Technol 60, 643–653 (2023). https://doi.org/10.1007/s13197-022-05649-0

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  • DOI: https://doi.org/10.1007/s13197-022-05649-0

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