Abstract
The dielectric constant (DC) and speed of sound (SoS) have been measured in many studies on vegetable oils (VOs). These measurements can be applied for quality control, for the detection of contaminants, and in works related to heated and frying VOs. There are several hundreds of VOs with potential use in the food industry, and for most of them, the DC and SoS values are not yet available. This paper proposes regression models of the DC and SoS of VOs as a function of their composition (saturated and unsaturated fatty acids) and the temperature. A regression study was conducted using available experimental databases including a total of 57 and 56 data in the range of 20−50 °C for the DC and SoS, respectively. The equations are obtained using genetic programming (GP). The goal is to minimize the mean absolute error (MAE) between the values of the measured and predicted DC and SoS for several VOs. The resulting GP regression equations reproduce correctly the dependencies of the DC and SoS of VOs on the saturated and unsaturated fatty acids. The validation of these equations is carried out by comparing their results to those of the experimental databases. The MAE values of the regression equations concerning the databases for DC and SoS of VOs are 0.02 and 1.0 m/s, respectively.
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