Vol. 11, Issue 10 (2022)

Author(s):
Dhruvin Patel, PS Minz, Chitranayak, Vivek Sharma and Ravi Prajapati

Abstract:
Thermal treatment of fat/oil like frying and heating leads to various degradation reactions during the process depending upon product and process parameters. The concentration of these degradation products over the time exceeds threshold and making the product and oil unsuitable and it will result into health hazard for human. However, these changes are undetectable in time in absence of laboratory setup. Research work was undertaken to determine various chemical, physical and electrical properties of ghee and to develop sensing system for rapid determination of quality of ghee. Capacitive sensing system was designed and developed by simulating capacitive plate area and plate gap for parallel plate type electrode. In this study ghee was used from that 10 samples were prepared by heating upto 40 h at 175°C. Free fatty acids (FFA), peroxide value (PV), total polar compounds (TPC), viscosity and capacitance were analyzed. Capacitance showed correlation coefficient r ≥ 0.95 with FFA, PV and TPC and r ≥ 0.89 with viscosity for samples of heated ghee. Capacitive sensing technique showed positive significant correlation with chemical quality indicator and viscosity of ghee and can be useful to check deterioration of oil due to heating and frying.