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<p>Edible oils are a significant component of the human diet and are extensively used in food preparation and processing. Ensuring the purity and authenticity of edible oils is crucial owing to the rising prevalence of adulteration, whereby expensive oils are blended with inferior vegetable oils. Traditional quality evaluation techniques often rely on biochemical studies, which are labor-intensive, need chemical reagents, and may modify the oil’s inherent qualities. This work proposes a microwave-based method for the characterization and quality assessment of edible oils using their electrical characteristics. The tests were conducted using a rectangular waveguide functioning within the X-band frequency spectrum of 8&#xa0;GHz to 12&#xa0;GHz. Essential electrical characteristics, such as attenuation constant, dielectric constant, dielectric loss factor, penetration depth, and permittivity, were assessed for different edible oil samples. The impact of moisture and fat levels on these parameters was also examined. The experimental findings demonstrated a significant link between the attenuation constant and the content and quality of oil. Oils with elevated moisture content demonstrated enhanced attenuation, whereas oils with higher fat content had reduced attenuation values. The results indicate that microwave characterization is a quick, non-invasive, and dependable tool for identifying adulteration and evaluating edible oil quality, presenting a viable alternative to traditional laboratory analytical techniques. The findings of the penetration depth show that the edible oil samples differ significantly from one another. In terms of microwave energy absorption, groundnut oil had the greatest penetration depth (0.3365), followed by palm oil combined with refined sunflower oil (0.3278). On the other hand, the lowest penetration depths, indicating more microwave attenuation, were shown by palm oil combined with groundnut oil (0.0588) and palm oil combined with lamp oil (0.0615). Because of its greater dielectric loss factor, pure castor oil also showed a comparatively low penetration depth (0.0675). These results indicate that the composition and dielectric characteristics of edible oils have a significant impact on penetration depth, which makes it a valuable metric for evaluating oil quality and identifying adulteration.</p>

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Investigation of edible oil quality parameters using X-Band electromagnetic wave attenuation

  • 期刊论文

  • 发表日期：

    2026年7月23日

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  • R Ashok,
  • S. Kannadhasan,
  • M Sundaram,
  • G Dhanabalan

摘要

Edible oils are a significant component of the human diet and are extensively used in food preparation and processing. Ensuring the purity and authenticity of edible oils is crucial owing to the rising prevalence of adulteration, whereby expensive oils are blended with inferior vegetable oils. Traditional quality evaluation techniques often rely on biochemical studies, which are labor-intensive, need chemical reagents, and may modify the oil’s inherent qualities. This work proposes a microwave-based method for the characterization and quality assessment of edible oils using their electrical characteristics. The tests were conducted using a rectangular waveguide functioning within the X-band frequency spectrum of 8 GHz to 12 GHz. Essential electrical characteristics, such as attenuation constant, dielectric constant, dielectric loss factor, penetration depth, and permittivity, were assessed for different edible oil samples. The impact of moisture and fat levels on these parameters was also examined. The experimental findings demonstrated a significant link between the attenuation constant and the content and quality of oil. Oils with elevated moisture content demonstrated enhanced attenuation, whereas oils with higher fat content had reduced attenuation values. The results indicate that microwave characterization is a quick, non-invasive, and dependable tool for identifying adulteration and evaluating edible oil quality, presenting a viable alternative to traditional laboratory analytical techniques. The findings of the penetration depth show that the edible oil samples differ significantly from one another. In terms of microwave energy absorption, groundnut oil had the greatest penetration depth (0.3365), followed by palm oil combined with refined sunflower oil (0.3278). On the other hand, the lowest penetration depths, indicating more microwave attenuation, were shown by palm oil combined with groundnut oil (0.0588) and palm oil combined with lamp oil (0.0615). Because of its greater dielectric loss factor, pure castor oil also showed a comparatively low penetration depth (0.0675). These results indicate that the composition and dielectric characteristics of edible oils have a significant impact on penetration depth, which makes it a valuable metric for evaluating oil quality and identifying adulteration.