THE ANALYSIS OF ELECTROPHYSICAL PROPERTIES OF VEGETABLE OILS BY THERMALLY ACTIVATED CURRENT SPECTROSCOPY
https://doi.org/10.26896/1028-6861-2018-84-2-38-42
Abstract
A promising way for quality diagnosis of socially significant food products is using of the methods based on phenomenon of electrical polarization and/or electromagnetism in a liquid dielectric medium. In this paper, the interrelation between quality features and electrophysical properties of olive oil has been experimentally proved, and a method of thermally activation current spectroscopy has been propose to evaluate the fatty acid composition and degree of oxidative damage. The main oil components — triglycerides of fatty acids and their little stable associates — contain polar functional groups and unsaturated chemical bonds, which are capable for ionizing, polarizing and electric charge transferring. It is shown that thermally conditioned associates disintegration gives an electrophysical response, registered as thermally stimulated current, and the same type of associates disintegrated in certain temperature ranges. The presence or absence of characteristic current peaks can be a diagnostic feature describing the fatty acid composition and oil quality. Thus, thermally activation current spectroscopy is an informative method for analyzing food fats, and its application makes it possible to obtain an integral electrophysical characteristic — the distribution of current peaks on a temperature scale. By the type of spectrum, it is possible to determine oil species or to fix some indistinctive diagnostic features.
About the Author
Zh. V. Kadolich
Belarusian Trade and Economics University of Consumer Cooperatives
Belarus
Belarus
Zhanna V. Kadolich
GomelReferences
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Review
For citations:
Kadolich Zh.V. THE ANALYSIS OF ELECTROPHYSICAL PROPERTIES OF VEGETABLE OILS BY THERMALLY ACTIVATED CURRENT SPECTROSCOPY. Industrial laboratory. Diagnostics of materials. 2018;84(2):38-42. (In Russ.) https://doi.org/10.26896/1028-6861-2018-84-2-38-42
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