Detecting adulteration in mustard oil using low-frequency dielectric spectroscopy

This paper presents adielectric spectroscopy approach for analysing the quality offood products. This study aimed todetect the adulteration inmustard oil using dielectric spectroscopy inthe 1 to10MHz frequency range ata temperature of30 to50C. The dielectric data were used topredict the adulteration inoils atthe given frequency range. The finding indicates that using data analysis techniques can further improve the capacity ofdielectric sensing todetect adulterated edible oil. Using MATLAB R2021a, linear relationships between the frequency and adulteration percentage variables were obtained topredict the dielectric constant and dielectric loss factor values. Apaired sample t-test was used toanalyse the effects ofthe frequency and adulteration onthe dielectric parameters, with asignificance level of0.05 being set for the differences. Correlation coefficients (R2) > 0.96 were established using regression equations relating the dielectric constant, dielectric loss, and adulteration.