Académique Documents
Professionnel Documents
Culture Documents
Properties
Abstract Mainly produced in the Mediterranean countries, acoustic impedance from velocity measurements by an
olive oil excels by its nutritional and medicinal benefits. However, ultrasonic multifrequency interferometer. The determination of
olive oil available in the market is not always authentic. It can be the ultrasonic attenuation coefficient in oil can also be
altered by inadequate storage conditions or if it is mixed to other considered. For this, Benedito et al. [8] have used both velocity
kinds of oils. The objective of this work is to use ultrasonic and attenuation to characterize frying oil degradation. Gradwell
methods for a possible quick detection of olive oil adulteration et al. [9] have correlated them to rheological properties of
from the characterization of its ultrasonic properties. In this many edible oils.
context, ultrasonic longitudinal propagation velocity and
attenuation were measured for pure olive oil and for its mixtures The aim of this work is the characterization of olive and
with soya oil at different proportions, at 20 C and using a 5 MHz soya oils and their mixtures in order to determine in which
ultrasonic transducer. Then, the longitudinal viscosity of the extend ultrasonic waves can be used to control the olive oil
different oil samples has been deduced on the whole bandwidth adulteration with soybean oil.
of the transducer (3-7 MHz) thanks to frequential analysis of the
rough data. Thanks to the measurement of the shear viscosity
with a Couette viscosimeter, we also deduced the bulk viscosity. II. MATERIALS AND METHODS
Propagation velocity starts from 1458 m.s-1 for pure olive oil and Olive and soya oils were acquired from a local retailer and
increases with percentage of soya oil in the mixture up to 1464 used without treatment. The characterizations are performed
m.s-1. The corresponding longitudinal viscosity decreases with on olive oil and mixtures of soya oil in different weight
percentage of soya oil from 161.4 mPa.s, for pure olive oil, to
proportions: 0%, 10%, 20%, 30%, 40%, 50%, 60%, 80%, and
136.7 mPa.s, for pure Soya oil. As a function of frequency,
longitudinal and bulk viscosities decrease, for all proportions of
100%.
soya oil, indicating that ultrasonic relaxation may take place. A. Viscosity Measurement
Thanks to the high level of accuracy of the method proposed in
this communication, the results show the ability of ultrasonic The shear viscosity measurements were performed with a
methods to be an efficient tool, which allows distinguishing Physica MCR301 rotational rheometer (Anton Paar France,
mixtures of oils and thus detecting adulterated olive oil. Courtaboeuf, France) with a Couette type flow measuring cell
(Ref. DG27 / T2000 / SS). This rheometer was equipped with a
Keywords Olive oil, Quality control, Ultrasonic velocity, sample temperature control system (Pt100 sensor). The tests
Ultrasonic attenuation, Longitudinal viscosity. were carried out at (20.0 0.1) C.
1461
1460
1459
1458
1457
1456
0 20 40 60 80 100 120
Soya Oil Percentage
(1)
The variation of the shear viscosity measured with the
1465 viscometer described in II.A, depending on the percentage of
1464 soybean oil mixed with olive oil, is shown in Fig. 6. The high
1463 value of the olive oil viscosity is probably due to the strong
1462 interaction between its triglycerides. The low viscosity of the
Vph (m/s)
1461
soya oil could be due to the fact that it contains little
triglycerides compared to olive oil.
1460
1459 Figure (7) illustrates the variation of the longitudinal
1458
3 MHz 5 MHz 6.7 MHz viscosity versus the percentage of soya oil, calculated from the
attenuation coefficient and the measured phase velocity (Eq. 4).
1457
0% 20% 40% 60% 80% 100% 120%
The trend is decreasing. This figure shows the sensitivity of
Soya Oil percentage
this parameter to the addition of Soya oil.
The evolution of the Bulk viscosity, calculated from the
equation (6), is shown in Fig. 8. The K factor deduced from
Fig. 3. Phase velocity versus the percentage of added soybean oil in olive oil (at equation (7) is given by the figure (9).
different frequencies in the bandwidth of the 5 MHz transducer).
0.085
The curve giving the attenuation coefficient (on the whole 0.08
bandwidth) is illustrated in Fig. 4. It shows a quasilinear
decrease according to the percentage of added soya oil. The 0.075
attenuation coefficient increases by 30 Np/m, when the
S (Pa,s)
0.07
frequency varies from 3 to 7 MHz (Fig. 5).
0.065
35 0.06
33 0.055
31
29 0.05
y = -0.0592x + 28.835 0 10 20 30 40 50 60 70 80 90 100 110
(Np/m)
27
Soya oil percentage
25
23
Fig. 6. Shear Viscosity as a function of percentage of added soya oil in olive
21
oil.
19
17
15
0.245
0 20 40 60 80 100 120
Soya oil percentage 0.225
0.205
0.185
3 MHz
L (Pa.s)
30
Fig. 7. Longitudinal viscosity as a function of the percentage of added soya oil
25 5MHz
in olive oil (at different frequencies in the bandwidth of the 5 MHz
20
y = -0.0503x + 27.422 transducer).
15 3 MHz
10
5
y = -0.0328x + 14.028
0
0 20 40 60 80 100 120
Soya oil percentage
0.08
us to determine some mechanical properties of our oils.
0.06 5 MHz These results show the ability of ultrasound methods to
0.04 characterize olive oil and to detect its possible adulteration by
0.02
soya oil. Furthermore, they show that these methods may be a
7 MHz non-invasive, useful tool in addition to classical physico-
0
0 10 20 30 40 50 60 70 80 90 100 110
chemical analysis used in the quality control of food oils.
Soya oil percentage Works are now going on to enlarge the frequency range in
order to see if the sensitivity is better for high frequencies (for
Fig. 8. Volume viscosity according to the percentage of added soya oil in olive instance 20 MHz transducer).
oil (at different frequencies in the bandwidth of the 5 MHz transducer).
REFERENCES
2
1.8 [1] C. Jayani, O. Christine, K. Sandra and A. Muthupandian, A Review:
1.6 Ultrasonics in food processing, Ultrasonics Sonochemistry, 2012, 19,
3 MHz pp.975983.
1.4
1.2 [2] C. Jayani, O. Christine, K. Sandra and A. Muthupandian, Ultrasonics in
1 food processing-Food quality assurance and food safety, Trends in
K