Changes in dielectric constant as a measure of frying oil deterioration

Abstract

AbstractA soybean oil, a hydrogenated vegetable frying shortening and an animal‐vegetable shortening were heated at 190 C for 8 hours each day for 4 days with and without the frying of potatoes. Samples were taken periodically and analyzed for various changes normally used to measure frying oil deterioration. The changes in the dielectric constant were determined with a patented instrument called the Food Oil Sensor. This instrument is standardized with 3. sample of the fresh oil, and it then measures the change in the electric capacitance of the heated oil samples. The dielectric constant of all three shortenings increased linearly with heating time. The greatest change occurred in the soybean oil sample and the smallest change in the hydrogenated vegetable shortening. For each shortening the increase was somewhat greater during frying than during heating without frying. Statistically significant correlations were obtained between instrument readings and increase in the total polar materials, the color, the peroxide values, the diene content, and the free fatty acids and the decrease in the iodine values.