Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy
The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/2781450 |
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| author | T. A. Elmosalami Mahmoud M. Kamel I. Tomashchuk Meshal Alzaid Massaud Mostafa |
| author_facet | T. A. Elmosalami Mahmoud M. Kamel I. Tomashchuk Meshal Alzaid Massaud Mostafa |
| author_sort | T. A. Elmosalami |
| collection | DOAJ |
| description | The dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximately 2.75, 2.5, 2.0, 1.75, 1.5, and 0.9. An FT-IR analysis showed that the spectral differences were very small, because most vegetable oils contain the same type of fatty acids. The model built using COMSOL Multiphysics for the potential and electric field distributions for different oils and used to calculate the dielectric constant was simulated under various conditions in the AC/DC module. The model results were compared with the experimental results, which showed satisfactory convergence between them. The experimental and model results obtained in this study could be useful for evaluating the edible oil quality. |
| format | Article |
| id | doaj-art-369d2d73029a4f219c6d80686c7a4ddf |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-369d2d73029a4f219c6d80686c7a4ddf2025-02-03T01:23:39ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/2781450Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance SpectroscopyT. A. Elmosalami0Mahmoud M. Kamel1I. Tomashchuk2Meshal Alzaid3Massaud Mostafa4Physics DepartmentChemistry DepartmentLaboratoire Interdisciplinaire Carnot de Bourgogne (ICB)Physics DepartmentPhysics DepartmentThe dielectric characteristics of six culinary oils were measured over the frequency range of 0.01 Hz–100 kHz. The results showed that the dielectric constants of oils had the same frequency relationship (i.e., they decreased with increasing frequency). The dielectric constants at lower frequencies for olive oil A, olive oil B, sesame oil, Nigella sativa, sunflower oil, and corn oil are approximately 2.75, 2.5, 2.0, 1.75, 1.5, and 0.9. An FT-IR analysis showed that the spectral differences were very small, because most vegetable oils contain the same type of fatty acids. The model built using COMSOL Multiphysics for the potential and electric field distributions for different oils and used to calculate the dielectric constant was simulated under various conditions in the AC/DC module. The model results were compared with the experimental results, which showed satisfactory convergence between them. The experimental and model results obtained in this study could be useful for evaluating the edible oil quality.http://dx.doi.org/10.1155/2022/2781450 |
| spellingShingle | T. A. Elmosalami Mahmoud M. Kamel I. Tomashchuk Meshal Alzaid Massaud Mostafa Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy International Journal of Food Science |
| title | Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy |
| title_full | Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy |
| title_fullStr | Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy |
| title_full_unstemmed | Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy |
| title_short | Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy |
| title_sort | characterization and modeling quality analysis of edible oils using electrochemical impedance spectroscopy |
| url | http://dx.doi.org/10.1155/2022/2781450 |
| work_keys_str_mv | AT taelmosalami characterizationandmodelingqualityanalysisofedibleoilsusingelectrochemicalimpedancespectroscopy AT mahmoudmkamel characterizationandmodelingqualityanalysisofedibleoilsusingelectrochemicalimpedancespectroscopy AT itomashchuk characterizationandmodelingqualityanalysisofedibleoilsusingelectrochemicalimpedancespectroscopy AT meshalalzaid characterizationandmodelingqualityanalysisofedibleoilsusingelectrochemicalimpedancespectroscopy AT massaudmostafa characterizationandmodelingqualityanalysisofedibleoilsusingelectrochemicalimpedancespectroscopy |