Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication

Abstract

This research investigates the temperature-dependent variation of diverse acoustic parameters in samples of edible oils. It further supplements previous studies on the effectiveness of non-destructive ultrasonic inspection in the authentication of edible oils. The oils under examination consist of pure samples of olive, sunflower, and corn oils, as well as variable mixtures ranging from 20 % to 80 % of the more expensive one (olive oil) with the other two, simulating a hypothetical adulteration scenario. The studied acoustic parameters are related to the velocity, attenuation, and frequency components present in 2.25 MHz ultrasonic waves propagating through the oil samples within a temperature range of 24 °C to 34 °C. The results confirm the suitability of non-destructive ultrasonic inspection in evaluating and detecting the adulteration of olive oil with economically inferior oils such as sunflower and corn. Additionally, this study provides added value by laying the groundwork for a non-destructive and innovative determination of the fatty acid profile of an edible oil based on the evolution of the aforementioned ultrasonic parameters with temperature. The findings hold potential for enhancing the authenticity assessment and quality control of edible oils in the food industry.