474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,.1..2* (,**0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio

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1 474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. / No (0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio Hagura Yoshihiro Sasaki and Kanichi Suzuki Graduate School of Biosphere Science Hiroshima University.. Kagamiyama HigashiHiroshima Hiroshima 132/2 In this study the relationship between the electrical properties of frying oil (relative dielectric constant and conductance) and its deterioration indicators (acid value amounts of polymerized triacylglycerols and chromaticity) were examined focusing on the changes in electrical properties that accompany deterioration. The samples of frying oil used in this experiment were collected from fried food processing sites (school hospital and factory feeding centers) and were collected at closing time every day for a maximum of ten days. An LCR meter was used for measurement of the electrical properties of the oil and the relationships between the deterioration indicators and the electrical properties of samples used for various lengths of time were examined. It was found that more deterioration in the frying oil resulted in a greater relative dielectric constant and conductance. In particular a clear correlation between the degree of deterioration and the conductance of the frying oil was observed. In addition the obtained gradient (dg/dt) of conductance temperature dependence of frying oil used in this experiment showed a strong correlation with all deterioration indicators (acid value amounts of polymerized triacylglycerols and chromaticity). From the above results it is clear that the degree of deterioration of frying oil can easily be determined based on the conductance temperature dependence. (Received Jan.. 0 ; Accepted Jun. 0) /./ / /2.. Corresponding author 1 2

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7 480 / F 3 F.0./ 30 p / Paradis A.J. and Nawar W.W. Evaluation of New Methods for the Assessment of Used Frying Oils. J. Food Sci / 32 0 p pp Tyagi V.K. and Vasishtha A.K. Changes in the characteristics and composition of oils during deepfat frying. J. Amer. Oil Chem. Soc. 1.33/0 330 pp.. Inoue C. Hagura Y. Ishikawa M. and Suzuki K. The dielectric property of soybean oil in deepfat frying and the e#ect of frequency. J. Food Sci Fritch C.W. Egberg D.C. and Magnuson J.S. Changes in dielectric constant as a measure of frying oil deterioration. J. Amer. Oil Chem. Soc. /0 1.01/ 313 p. 30/ A

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