A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization

Jing Yan, William M.D. Wright, James A. O'Mahony, Yrjö Roos, Eric Cuijpers, Saskia M. van Ruth

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

A rapid and non-destructive ultrasonic pulse echo system was developed for vegetable oils characterization. To understand the differences in the ultrasonic properties of the oils, physical traits, such as their viscosity and density, were related to the ultrasonic data. In turn, these physical traits were correlated with the fatty acid compositions of the oils. Eighty oil samples, including 30 extra virgin olive oil (EVOO), 15 refined olive oil, 15 pomace olive oil, 10 rapeseed oil, 5 sunflower oil and 5 peanut oil samples, were analysed for their sound properties, viscosities, densities and fatty acid compositions. It was observed that the ultrasonic velocity of EVOO decreased linearly with increase in temperature, the temperature coefficient of ultrasonic velocity in EVOO was −2.92 m·s−1·°C−1. The ultrasonic velocity of EVOO (1453 ± 2 m/s) differed significantly from those of pomace olive oil and the oils of other botanical origin, but not from the velocity of refined olive oil. Ultrasonic velocity was positively correlated with the density and negatively correlated with the viscosity of the oils. The higher density and lower viscosity of the oils were in turn related to a higher unsaturation degree of the oils. Hence, oils with a higher proportion of unsaturated fat present higher densities and lower viscosities, which resulted in higher ultrasonic velocity values. Ultrasonic measurements allow rapid, non-destructive analysis, and this first application for characterization of these oils is promising.

LanguageEnglish
Article number108552
JournalFood Research International
Volume125
DOIs
Publication statusPublished - Nov 2019

Fingerprint

Plant Oils
vegetable oil
Ultrasonics
ultrasonics
Oils
legumes
oils
extra-virgin olive oil
Viscosity
viscosity
olive oil
pomace
Fatty Acids
fatty acid composition
Unsaturated Fats
peanut oil
Temperature
Olive Oil
rapeseed oil
sunflower oil

Keywords

  • Density
  • Fatty acids
  • Rheology
  • Ultrasonic velocity

Cite this

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title = "A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization",
abstract = "A rapid and non-destructive ultrasonic pulse echo system was developed for vegetable oils characterization. To understand the differences in the ultrasonic properties of the oils, physical traits, such as their viscosity and density, were related to the ultrasonic data. In turn, these physical traits were correlated with the fatty acid compositions of the oils. Eighty oil samples, including 30 extra virgin olive oil (EVOO), 15 refined olive oil, 15 pomace olive oil, 10 rapeseed oil, 5 sunflower oil and 5 peanut oil samples, were analysed for their sound properties, viscosities, densities and fatty acid compositions. It was observed that the ultrasonic velocity of EVOO decreased linearly with increase in temperature, the temperature coefficient of ultrasonic velocity in EVOO was −2.92 m·s−1·°C−1. The ultrasonic velocity of EVOO (1453 ± 2 m/s) differed significantly from those of pomace olive oil and the oils of other botanical origin, but not from the velocity of refined olive oil. Ultrasonic velocity was positively correlated with the density and negatively correlated with the viscosity of the oils. The higher density and lower viscosity of the oils were in turn related to a higher unsaturation degree of the oils. Hence, oils with a higher proportion of unsaturated fat present higher densities and lower viscosities, which resulted in higher ultrasonic velocity values. Ultrasonic measurements allow rapid, non-destructive analysis, and this first application for characterization of these oils is promising.",
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A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. / Yan, Jing; Wright, William M.D.; O'Mahony, James A.; Roos, Yrjö; Cuijpers, Eric; van Ruth, Saskia M.

In: Food Research International, Vol. 125, 108552, 11.2019.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Yan, Jing

AU - Wright, William M.D.

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AU - Cuijpers, Eric

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