A recent paper (purchase required) describes a feasibility study to use non-destructive ultrasonic inspection to detect olive oil adulteration with two other edible vegetable oils (sunflower and corn). Pulsed ultrasonic signals with a frequency of 2.25 MHz were used. Test samples were adulterated in variable percentages between 20% and 80%. The viscosity and density values were shown to correlate with acoustic parameters (ultrasound pulse velocity, frequency variables obtained from the Fast Fourier Transform, and attenuation) when measured at both 24 °C and 30 °C. Acoustic parameters were able to discriminate adulteration at all of the percentages and mixes studies. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. The authors concluded that classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
Photo by Roberta Sorge on Unsplash
Comments