基于介电常数温变特性的食用油品质机理研究

食用油在高温煎炸过程中会生成有害物质,对身体健康及食品安全产生影响.根据食用油温度变化对其介电常数的影响,设计基于介电常数温变特性的食用油品质分析系统.在电容传感器探头设计中,采用等位环和驱动电缆技术来避免边缘电场的影响和寄生电容的产生.文中对3种食用油在32 ℃~150 ℃下进行加热检测,并对测量数据进行拟合分析,结果表明:3种被测食用油在不同温度下呈现不同介电特性,可用于分析和评价食用油的质量.

Mechanism of Edible Oil Quality Based on Dielectric Constant Temperature Change Characteristics

Edible oil generates many harmful substances in the high-temperature frying process,which affects human health and food safety.According to edible oil temperature change on the influence of the dielectric constant,a capacitive measurement system was designed based on the dielectric constant temperature change characteristics for oil quality testing.In the design of capacitive sensor probe,the equipotential ring technology and driven-cable technology were used to avoid the effect of the fringe field and the generation of parasitic capacitance.In this paper,three kinds of edible oil with different temperature characteristics were tested while they were heated from 32 ℃ to 150 ℃,and the measured data were fitted and analyzed.The results showed that three kinds of edible oils displayed different dielectric properties at different temperatures,which can be utilized to analyze and evaluate the quality of edible oils.