Electrical properties of vegetable oils between 20Â Hz and 2Â MHz

In all the measured samples the real part of the relative permittivity decreases with temperature, with a very good fit to a linear function; and it clearly depends on the oil source. The conductivity increases rapidly with temperature, fitting satisfactorily to an Arrhenius function. The values of the activation energy are between 0.34 eV (chia) and 0.46 eV (olive and soybean), and are consistent with previously reported values. These results are relevant for the application of electrical properties to the characterization of oils during transport and storage, and also to monitor the progress of the transesterification reaction.