Ultrasonic method for identifying oil types and their mixtures

Rashed, Mahmoud Said; Felföldi, József

doi:10.1556/446.14.2018.s1.11

Cited by 5 publications

(1 citation statement)

References 6 publications

(7 reference statements)

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“…Gülseren and Coupland [ 20 ] determined the correspondence between the solution concentration and speed of sound, which might also contribute to the change in sound velocity in thawing products. This phenomenon was also observed by Rashed and Felföldi [ 21 ] in different vegetable oils, as the sound velocity strictly followed the change in temperature (R 2 = 0.997).…”

Section: Introductionsupporting

confidence: 79%

Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting

et al. 2021

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Ultrasonic testing is an emerging non-destructive testing technology with high repeatability and precision. Milk is a very complex liquid and the change of its viscosity is a highly relevant property throughout conversion into other dairy products. In the following paper, we propose a novel method for the monitoring of viscosity during enzymatic milk clotting by ultrasonic spectroscopy. An ultrasonic transducer–receiver couple with a 250 kHz nominal frequency was submerged in the samples and an enveloped sweep (“chirp”) signal was applied in a through-transmission mode. Simultaneously, the change in viscosity was measured with a rotational viscometer at a constant shearing speed. The data were analyzed with an algorithm developed by the authors for spectral ultrasonic testing. Estimations yielded a high adjusted R2 (0.963–0.998) and low cross-validated estimation error (RPD: 4.38–14.22), suggesting that the method is suitable for industrial use given the right instrumentation.

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Section: Introductionsupporting

confidence: 79%

Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting

et al. 2021

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Fraud detection and quality assessment of olive oil using ultrasound

Zarezadeh

Aboonajmi

Ghasemi-Varnamkhasti

2020

Food Science & Nutrition

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Today, food safety is recognized as one of the most important human priorities, so effective and new policies have been implemented to improve and develop the position of effective laws in the food industry. Extra virgin olive oil (EVOO) has many amazing benefits for human body's health. Due to the nutritional value and high price of EVOO, there is a lot of cheating in it. The ultrasound approach has many advantages in the food studies, and it is fast and nondestructive for quality evaluation. In this study, to fraud detection of EVOO four ultrasonic properties of oil in five levels of adulteration (5%, 10%, 20%, 35%, and 50%) were extracted. The 2 MHz ultrasonic probes were used in the DOI 1,000 STARMANS diagnostic ultrasonic device in a “probe holding mechanism.” The four extracted ultrasonic features include the following: “percentage of amplitude reduction, time of flight (TOF), the difference between the first and second maximum amplitudes of the domain (in the time–amplitude diagram), and the ratio of the first and second maximum of amplitude.” Seven classification algorithms including “Naïve Bayes, support vector machine, gradient boosting classifier, K‐nearest neighbors, artificial neural network, logistic regression, and AdaBoost” were used to classify the preprocessed data. Results showed that the Naïve Bayes algorithm with 90.2% provided the highest accuracy among the others, and the support vector machine and gradient boosting classifier with 88.2% were in the next ranks.

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