Effect of Temperature on Ultrasonic Signal Propagation for Extra Virgin Olive Oil Adulteration

6th International Conference on Mechatronics

机械制造;无线电电子学

Alias, N.A.^1 ; Hamid, S.B. Abdul^1 ; Sophian, A.^1

Department of Mechatronics Engineering, Kulliyyah of Engineering, International Islamic University Malaysia, Gombak, Selangor

53100, Malaysia^1

关键词: Effect of temperature;    Effects of temperature;    Extra virgin olive oil;    Non-destructive technique;    Nondestructive methods;    Pulse-echo technique;    Temperature variation;    Ultrasonic signals;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/260/1/012036/pdf
DOI  :  10.1088/1757-899X/260/1/012036

来源: IOP

【 摘 要 】

Fraud cases involving adulteration of extra virgin olive oil has become significant nowadays due to increasing in cost of supply and highlight given the benefit of extra virgin olive oil for human consumption. This paper presents the effects of temperature variation on spectral formed utilising pulse-echo technique of ultrasound signal. Several methods had been introduced to characterize the adulteration of extra virgin olive oil with other fluid sample such as mass chromatography, standard method by ASTM (density test, distillation test and evaporation test) and mass spectrometer. Pulse-echo method of ultrasound being a non-destructive method to be used to analyse the sound wave signal captured by oscilloscope. In this paper, a non-destructive technique utilizing ultrasound to characterize extra virgin olive oil adulteration level will be presented. It can be observed that frequency spectrum of sample with different ratio and variation temperature shows significant percentages different from 30% up to 70% according to temperature variation thus possible to be used for sample characterization.