使用非破坏性超声波验证纯和造的食用油的真实性
A Jiménez1, M Rufo1, J M 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.
Food chemistry
|August 2, 2023
概括
非破坏性超声波检查可以有效地检测橄油改. 这种方法分析了超声波的速度,衰减和频率,为传统的破坏性测试方法提供了可靠的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 材料科学 材料科学 材料科学
背景情况:
- 传统的食用油质量评估往往具有破坏性.
- 需要使用非破坏性方法,如超声波来进行石油分析.
- 橄油 adulteration 是一个重要的经济和质量问题.
研究的目的:
- 评估非破坏性超声波检查的可行性,以检测橄油改.
- 使用超声波参数来表征纯和杂橄油.
- 通过与向日和玉米油的改来识别橄油的欺诈行为.
主要方法:
- 使用了2.25 MHz的脉冲超声波信号.
- 橄油样本与向日油和玉米油 (20-80%) 混杂.
- 在24°C和30°C测量了物理化学 (粘度,密度) 和声学参数.
主要成果:
- 超声波检查表明,在所有改水平上都具有敏感性.
- 超声波的速度,衰减和频率反应是互补的.
- 在物理化学和声学参数之间发现了线性相关性.
- 纯橄油和杂橄油样本的分类成功实现.
结论:
- 非破坏性超声波检查是鉴定橄油质量的可行方法.
- 这种技术可以可靠地检测橄油中的改.
- 超声波分析为确保橄油真实性的传统方法提供了一种补充方法.
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