The study focused on the efficacy of ultrasonic method for identifying vegetable oils and their mixtures in the formulation of frying oil and its ability in authentication of virgin olive oil. The ultrasonic propagation properties (velocity and Time of Flight (TOF)) were used to classify oil samples and their mixtures at 1 MHz. The results revealed the ability to classify oil types in terms of their level of un-saturation, besides it is to identify oil mixtures. Each oil sample could be grouped into different clusters using ultrasonic parameters. Hence, ultrasonic could be used to discriminate the vegetable oil types and their mixtures effectively as a rapid and continuous method in the industrial in-line quality control system of vegetable oils and their mixtures.
Ali, S. M., & Ali, B. (2014). Attenuation of Ultrasound in Commonly used Vegetable Oils at Low Frequencies. International Journal of Science, Environment, and Technology, Vol. 3, No 5, 2014, 1803 – 1809.
Benedito, J., Mulet, A., Velasco, J. and Dobarganes, M. (2002). Ultrasonic Assessment of Oil Quality during Frying. J. Agric. Food Chem, Vol. 50, No 16, 2002, 4531 – 4536. http://doi.org/10.1021/jf020230s
Benedito, J., Dobarganes, M. C., Mulet, A., & Garcı, J. V. (2007). Rapid evaluation of frying oil degradation using ultrasonic technology. Food Research International, Vol. 40, No 3,2006,406-414. http://doi.org/10.1016/j.foodres.2006.10.017
Coupland, J. N., & Mcclements, D. J. (1997). Physical Properties of Liquid Edible Oils. JAOCS, Vol. 71, No 3,1997, 255-259.
Martini, S., Bertoli, C., Lidia, M., Neeson, I., & Marangoni, A. (2005). In situ Monitoring of Solid Fat Content by Means of Pulsed Nuclear Magnetic Resonance Spectrometry and Ultrasonics. JAOCS , Vol.82, No 5,2005, 305-312.
Pal, A., Mcclements, D. J., & Marangoni, A. G. (2004). Solid fat content determination by ultrasonic velocimetry.Food Research International, Vol.37, No 6,2004, 545-555. http://doi.org/10.1016/j.foodres.2003.12.010
Wassell, P., Wiklund, J., Stading, M., Bonwick, G., Smith, C., Almiron-roig, E., & Young, N. W. G. (2010). Original article Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends. International Journal of Food Science & Technology, Vol.45, No 5,2010, 877-883. http://doi.org/10.1111/j.1365-2621.2010.02204.x