Application of Infrared Thermography in Identifying Plant Oils

In this article, we present a unique system for identifying edible oils through the analysis of their thermophysical properties. The method is based on the use of active infrared thermography. The heating of the oils results from the optical absorption of laser radiation at a specified wavelength. This approach enables greater selectivity in differentiating between various types of edible oils, as the results depend not only on the thermal properties of the specific oils but also on their optical properties, which are uniquely characteristic of each oil. Additionally, the developed system provides a detailed visualization of spatial temperature gradients within the sample's volume, as well as their changes over time. It overcomes the limitations of other methods that determine only the thermal conductivity coefficients of oils through resistive heating of the sample. In this article, four types of vegetable oils (extra virgin olive oil, sesame oil, sunflower oil, and rapeseed oil) have been studied. Fatty acid analysis, differential scanning calorimetry, and UV-VIS spectroscopy have been used to determine the authenticity, moisture content, and optical properties of the studied samples. The developed system allows for the visualization and determination of the emerging temperature gradients in the sample volume.