The time of flight technique to determine the effect of temperature on pure edible olive oil and corn oil

Abstract

Authentic and unadulterated edible vegetable oils, for example, olive oil, canola oil, sunflower oil, virgin coconut, corn oil, and other types of oil extracted from seeds, or any other parts of fruits are referred as high graded oil which sold with higher prices at Malaysia market. They provide benefits in anti-inflammatory antioxidants, high immune system and prevent heart disease, however, due to higher prices, the problem is these types of oils tend to be adulterated with other lower graded oils. The research in the study will help in preventing the adulterated oils widely commercialized, the consumers or factory or any second related party should be able to recognize the purity of the oils has been processed or sold. The research study of the ultrasound wave triggered by TDC1000- TDC7200EVM module to calculate the time of flight when the ultrasound wave travel through the different types of high graded edible oils. The time-of-flight data was converted to speed of sound and compare with the data from the literatures to maximize the accuracy of the results. The time-of-flight in frequency domain data on both pure types of olive oil and corn oil were compared to observe the differences in the oil characteristics. It can be concluded from the study that the method of using ultrasound wave shows high accuracy comparable to the literature, and the ultrasound wave can be used to differentiate the different types of high graded edible oils.