Monitoring the Thermal Parameters of Different Edible Oils by Using Thermal Lens Spectrometry

Jiménez-Pérez, J. L.; Cruz‐Orea, A.; Mejia, P. Lomelí; Gutiérrez-Fuentes, R.

doi:10.1007/s10765-009-0628-9

Cited by 11 publications

(4 citation statements)

References 6 publications

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“…(ii) the ratio of the thermal conductivities is in the range 10 −2 < k oil /k Substrate < 1; and (iii) the excitation frequencies are <100 Hz (low frequency limit). In our case, the room-temperature thermal diffusivity of the oils fluctuated within the range of (0.5-0.8) × 10 −7 m 2 s −1 [27,28], while that of the quartz fluctuated within the range of (0.8-1) [29,30], and the k of oils was ~0.15-0.17 W m −1 K −1 [31,32], i.e., k oil /k Substrate < 1. The frequency range used here was (5-100) Hz, which falls within the low frequency limit.…”

Section: Methodsmentioning

confidence: 64%

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Chávez‐Ángel

Puertas²,

Kreuzer

et al. 2022

Foods

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The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.

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Section: Methodsmentioning

confidence: 64%

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Chávez‐Ángel

Puertas²,

Kreuzer

et al. 2022

Foods

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“…Among the studies, the most relevant focused on the investigation of the influence of surfactants and nanoelectrolytes in water [17], monitoring of thermal parameters of different edible oils [18], indirect detection of minor compounds in complex mixtures [19], and evaluation of the influence of molecular interactions on the thermophysical properties of binary liquid mixtures [20,21].…”

Section: Introductionmentioning

confidence: 99%

Effects of paraffin chain size on the oil outflow investigated by a combination of thermal lens and laser-induced fluorescence spectrometries

Watanabe

Lima

Quintella

2015

Fuel

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“…They offer a wide range of detection schemes and hence permit the selection of the detection technique to suit the material demands [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

On the Thermal Effusivity of Bovine Milk

Acosta‐Avalos

Velasco

2012

ISRN Thermodynamics

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Thermal diffusivity, conductivity, and effusivity are parameters that can be measured using photoacoustic techniques. Both thermal diffusivity and conductivity have already been measured for bovine milk. To complete its thermal characterization, this paper deals with the thermal effusivity of commercial bovine milk with a different fat content. The thermal effusivity ε obtained for skimmed, partly skimmed, and whole milks is 0.153 W cm −2 s 1/2 K −1 , 0.144 W cm −2 s 1/2 K −1 , and 0.140 W cm −2 s 1/2 K −1 , respectively, with the uncertainty being less than 5%. It was observed that the thermal effusivity decreases with the increase in the fat content. For the first time, it is observed that the thermal effusivity is a linear function of the logarithm of the fat content. The comparison of our results with previous results for milk from Slovakia revealed different thermal effusivity values. This might be due to regional differences in the milk composition and could be used as a criterion to identify the milk provenience.

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Monitoring the Thermal Parameters of Different Edible Oils by Using Thermal Lens Spectrometry

Cited by 11 publications

References 6 publications

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Effects of paraffin chain size on the oil outflow investigated by a combination of thermal lens and laser-induced fluorescence spectrometries

On the Thermal Effusivity of Bovine Milk

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