Parametric Evaluation of Edible Oils using Microwave Non-Destructive Testing (MNDT) in XBand Frequency

In recent years, there have been several research projects aimed at determining the quality of food. Thus it seems like a critical indicator of popular concern and awareness. Edible oil is a major component of the human diet and is available in variety of forms in the market. This paper describes the studies of the Microwave Non-destructive Testing (MNDT) method at frequencies 8 GHz to 12 GHz to investigate the S-parameters for edible oils such as Canola oil, Extra virgin olive oil, and Palm oil. Due to high resolution with contactless characteristics, this approach offers benefits over other methods. Experimental results show the measurements of S-parameters on edible oils which are represented as complex reflection coefficient and complex transmission coefficient. The findings shows that canola oil and extra virgin olive oil have good absorption compared to palm oil and this would be a good start in identifying the quality of the edible oils available.