The Influence of Food Solutes on Dielectric Properties of Locally Prepared Groundnut Oil

The variation of some physical properties of groundnut oil with food solutes were investigated at room temperature, using standard laboratory experiments. These physical properties of groundnut oil were determined at room temperature 36 oC before and after heating up to 120 oC, and it was found that the physical properties remains the same. The food solutes include: Irish potato, Sweet potato, Egg, Plantain, Red-Beans and Yam. These solutes were made in paste forms and equal amount each100 gm were measured and fried in 200 mL of groundnut oil. The physical properties of the remaining groundnut oil after frying, each sample was determined. The result shows that the physical properties of groundnut oil increase or decrease as compared to their values measured in the absence of solutes. However, the variation of physical property is independent of the class of food solutes. From the observed result, egg (highly protein) shows the highest increase in the values of dielectric constant, K(3.4653), and yam (carbohydrates) has the least increase in the value of K (2.361). The increase in K is due to additional polarization of solute molecules from the egg during frying.