Scholarlink

<p>A novel approach for identifying adulteration in edible oils is presented in this study. Commonly used in cooking, high-nutrient oils like olive and mustard oil are frequently combined with adulterants that are difficult to detect using standard spectroscopic techniques or visual inspection. A radio frequency (RF)-based sensing method that operates in the 6.22&#xa0;GHz frequency range is suggested as a solution to this problem. In order to obtain a return loss below -10&#xa0;dB within the desired frequency range, the sensor makes use of a microstrip patch antenna with triangular slots and a microfluidic channel that has been adapted by parametric variations. In this investigation, refined, coconut, and mustard oils are used to contaminate pure olive oil. When adulterants are present, the oil's dielectric constant changes, which causes a shift in resonance frequency as the oil passes through the microfluidic channel. The sensor's measured sensitivity for identifying oil adulteration is 0.18. The outcomes demonstrate how well the suggested RF sensor works as a quick and precise method of verifying vegetable edible oils.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Ensuring Olive Oil Authenticity: A Synergistic Approach Using GC–MS and Microwave Sensor

  • 期刊论文

  • 发表日期：

    2025年9月1日

查看全文
  • Nitika Dhingra,
  • Nitin Saluja

摘要

A novel approach for identifying adulteration in edible oils is presented in this study. Commonly used in cooking, high-nutrient oils like olive and mustard oil are frequently combined with adulterants that are difficult to detect using standard spectroscopic techniques or visual inspection. A radio frequency (RF)-based sensing method that operates in the 6.22 GHz frequency range is suggested as a solution to this problem. In order to obtain a return loss below -10 dB within the desired frequency range, the sensor makes use of a microstrip patch antenna with triangular slots and a microfluidic channel that has been adapted by parametric variations. In this investigation, refined, coconut, and mustard oils are used to contaminate pure olive oil. When adulterants are present, the oil's dielectric constant changes, which causes a shift in resonance frequency as the oil passes through the microfluidic channel. The sensor's measured sensitivity for identifying oil adulteration is 0.18. The outcomes demonstrate how well the suggested RF sensor works as a quick and precise method of verifying vegetable edible oils.