Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
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 p...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
Institute of Physics Publishing
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/60049/ http://irep.iium.edu.my/60049/ http://irep.iium.edu.my/60049/ http://irep.iium.edu.my/60049/1/60049_Effect%20of%20Temperature%20on%20Ultrasonic.pdf http://irep.iium.edu.my/60049/2/60049_Effect%20of%20Temperature%20on%20Ultrasonic_SCOPUS.pdf |
| Summary: | 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. |
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