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

• 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/60049/1/60049_Effect%20of%20Temperature%20on%20Ultrasonic.pdf; http://irep.iium.edu.my/60049/2/60049_Effect%20of%20Temperature%20on%20Ultrasonic_SCOPUS.pdf; http://irep.iium.edu.my/60049/; http://iopscience.iop.org/article/10.1088/1757-899X/260/1/012036

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.