Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10662/13448
Títulos: New findings of edible oil characterization by ultrasonic parameters
Autores/as: Jiménez Barco, Antonio
Rufo Pérez, María Montaña
Paniagua Sánchez, Jesús Manuel
González-Mohino Jiménez, Alberto
Olegario, Lary Souza
Palabras clave: Fast Fourier transform;Attenuation;Edible oil characterization;Non-destructive ultrasound;Velocity;Caracterización de aceites comestibles;Ultrasonido no destructivo;Velocidad;Transformada rápida de Fourier;Atenuación
Fecha de publicación: 2022
Editor/a: Elsevier
Resumen: 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.
URI: http://hdl.handle.net/10662/13448
DOI: 10.1016/j.foodchem.2021.131721
Colección:DFIAP - Artículos
DPAAL - Artículos
IPROCAR - Artículos

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