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Published on: September 28, 2015
New findings of edible oil characterization by ultrasonic parameters
A Jiménez1, M Rufo1, J Paniagua1
1Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
Abstract:
The basic objective of the study was to confirm the usefulness of non-destructive ultrasonic testing in evaluating different edible oil samples. The experimental study was carried out for three types of edible oils (olive, sunflower, and corn) in which a 1.0 MHz ultrasound transducer was immersed. Density and viscosity values of the samples were determined simultaneously with the ultrasound tests. By themselves, ultrasound inspection, density, and viscosity, were able to characterize and distinguish each type from the others, but only the ultrasound inspection has a non-destructive nature. Moreover, significant correlations among density and viscosity with the acoustic parameters were found. The results postulate that ultrasound inspection is a fast and non-destructive tool to characterize and discriminate different types of edible oils.
