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 H.; Cuijpers, Eric; van Ruth, Saskia M.

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

dc.contributor.author	Yan, Jing
dc.contributor.author	Wright, William M. D.
dc.contributor.author	O'Mahony, James A.
dc.contributor.author	Roos, Yrjö H.
dc.contributor.author	Cuijpers, Eric
dc.contributor.author	van Ruth, Saskia M.
dc.contributor.funder	China Scholarship Council	en
dc.date.accessioned	2019-09-23T10:01:32Z
dc.date.available	2019-09-23T10:01:32Z
dc.date.issued	2019-06-12
dc.description.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.	en
dc.description.sponsorship	China Scholarship Council (201506910048)	en
dc.description.status	Peer reviewed	en
dc.description.version	Published Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	108552	en
dc.identifier.citation	Yan, J., Wright, W. M. D., O'Mahony, J. A., Roos, Y., Cuijpers, E. and van Ruth, S. M. (2019) 'A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization', Food Research International, 125, 108552. (9pp.) DOI: 10.1016/j.foodres.2019.108552	en
dc.identifier.doi	10.1016/j.foodres.2019.108552	en
dc.identifier.eissn	1873-7145
dc.identifier.endpage	9	en
dc.identifier.issn	0963-9969
dc.identifier.journaltitle	Food Research International	en
dc.identifier.startpage	1	en
dc.identifier.uri	https://hdl.handle.net/10468/8593
dc.identifier.volume	125	en
dc.language.iso	en	en
dc.publisher	Elsevier Ltd	en
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0963996919304302?via%3Dihub
dc.rights	© 2019 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licences/BY-NC-ND/4.0/).	en
dc.rights.uri	http://creativecommons.org/licences/BY-NC-ND/4.0/	en
dc.subject	Density	en
dc.subject	Fatty acids	en
dc.subject	Rheology	en
dc.subject	Ultrasonic velocity	en
dc.title	A sound approach: exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization	en
dc.type	Article (peer-reviewed)	en