Millimetre-Wave Metamaterial-Based Sensor for Characterisation of Cooking Oils

Table 2

Chemical and dielectric properties of some commercial oils [34–36].

Oil name	Iodine contents	Moisture and volatiles (%)	Relative dielectric constant ()	Loss tangent (tan δ)	Solid-fat index
Bacon fat	171 (gI2/100g)	0.06	2.5	0.0532	23.6
Tallow	45 (gI2/100g)	0.075	2.430	0.0485	26.3
Castor oil	85 (gI2/100g)	0.2	4.47	0.0322	97.5
Olive oil	84 (gI2/100g)	0.2	3.254	0.0331	20
Soybean salad oil	121 (gI2/100g)	0.04	2.506	0.0539	None
Corn oil	110 (gI2/100g)	0.32	2.526	0.0566	None