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...

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Main Authors:	Abdul Hamid, Syamsul Bahrin, Alias, Nur Ain, Sophian, Ali
Format:	Conference or Workshop Item
Language:	English English
Published:	Institute of Physics Publishing 2017
Subjects:	TA365 Acoustics in engineering. Acoustical engineering
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

id	iium-60049
recordtype	eprints
spelling	iium-600492018-07-12T08:27:24Z http://irep.iium.edu.my/60049/ Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration Abdul Hamid, Syamsul Bahrin Alias, Nur Ain Sophian, Ali TA365 Acoustics in engineering. Acoustical engineering 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. Institute of Physics Publishing 2017-11-07 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/60049/1/60049_Effect%20of%20Temperature%20on%20Ultrasonic.pdf application/pdf en http://irep.iium.edu.my/60049/2/60049_Effect%20of%20Temperature%20on%20Ultrasonic_SCOPUS.pdf Abdul Hamid, Syamsul Bahrin and Alias, Nur Ain and Sophian, Ali (2017) Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration. In: 6th International Conference on Mechatronics - ICOM'17, 8th–9th August 2017, Kuala Lumpur. http://iopscience.iop.org/article/10.1088/1757-899X/260/1/012036 10.1088/1757-899X/260/1/012036
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	TA365 Acoustics in engineering. Acoustical engineering
spellingShingle	TA365 Acoustics in engineering. Acoustical engineering Abdul Hamid, Syamsul Bahrin Alias, Nur Ain Sophian, Ali Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
description	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.
format	Conference or Workshop Item
author	Abdul Hamid, Syamsul Bahrin Alias, Nur Ain Sophian, Ali
author_facet	Abdul Hamid, Syamsul Bahrin Alias, Nur Ain Sophian, Ali
author_sort	Abdul Hamid, Syamsul Bahrin
title	Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
title_short	Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
title_full	Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
title_fullStr	Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
title_full_unstemmed	Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
title_sort	effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration
publisher	Institute of Physics Publishing
publishDate	2017
url	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
first_indexed	2023-09-18T21:25:07Z
last_indexed	2023-09-18T21:25:07Z
_version_	1777412139891294208

Effect of temperature on ultrasonic signal propagation for extra virgin olive oil adulteration

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