Design of Integrated Polarizer for Detection of Lard Impurities in Cooking Oil

Sugito, Heri; Firdausi, K. Sofjan; Putri, Nidia Kharisma

doi:10.1088/1742-6596/1025/1/012008

Cited by 7 publications

(3 citation statements)

References 1 publication

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“…Starting from it, polarization learn a lot and has many usages in experiments until now. In several previous studies [2][3][4][5][6][7][8], by adding electrooptical polarization (non-linear optics), light polarization can also be applied to characterize the optical properties of several other materials, such as cooking oil, whose active optical properties are relatively very small. By setting the observation direction to fluorescent polarization [9][10][11], light polarization can also be used to identify various cooking oil types and evaluate pork oil contamination.…”

Section: Introductionmentioning

confidence: 99%

Characterization of The Optical Properties of Motor Vehicle Engine Lubricants Using the Light Polarization Method

Soesanto,

Firdausi,

Winarno

et al. 2022

J. Phys. Appl.

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This paper has carried out active and non-linear optical characterizations of motor vehicle lubricants. The samples used were three two-wheeled vehicle oil with SAE labels: 10W-40, 20W-50, and 10W-30 without pre-treatment. The active optical property (natural polarization) was measured as a function of the polarizer angle without external field interference. Meanwhile, non-linear optical properties (electro-optical polarization) used changes in the polarization of light as a function of the potential difference imposed on the sample. The light sources used were a green pointer laser (532 nm) and a red pointer laser (632 nm). The results showed that the oil has active and non-linear optical properties. The natural polarization characteristic produces two polarization peaks at 30° and 60° on both wavelengths and holds to all samples. It indicates that the dimensions and shape of the molecules in all samples are identical. It is also shown by electro-optical polarization, where the change in polarization acts as a quadratic function of the potential difference with the concentric curves of the three samples, indicating identical molecules. With electro-optical polarization, the total polarization is enhanced without changing the active optical properties in the sample. It gives an advantage for developing this method as a tracer and evaluator of the molecules of other relevant materials.

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Section: Introductionmentioning

confidence: 99%

Characterization of The Optical Properties of Motor Vehicle Engine Lubricants Using the Light Polarization Method

Soesanto,

Firdausi,

Winarno

et al. 2022

J. Phys. Appl.

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“…Unfortunately, the electro-optics so far has not been recognized as one of a parameter for standard evaluation of cooking oil quality. As we have found that the change of electro-optics polarization provides cooking oil quality indicator and for certain purposes it is very useful for examination of preliminary quality [1][2][4][5][6]. In our previous works [1,2], the physical variable represents the quality indicator is the change of polarization angle in  or electro-optics gradient in /kV, which is indicated by increasing saturated fatty acids or decreasing polyunsaturated fatty acids in oil sample.…”

Section: Introductionmentioning

confidence: 99%

“…In our previous works [1,2], the physical variable represents the quality indicator is the change of polarization angle in  or electro-optics gradient in /kV, which is indicated by increasing saturated fatty acids or decreasing polyunsaturated fatty acids in oil sample. For preliminary test of oil quality, the change of electro-optics polarization seems powerful in comparison to the other methods [1,4,6].…”

Section: Introductionmentioning

confidence: 99%

Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality

et al. 2019

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In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociation energy as a new single proposed parameter of oil quality. The sample was canola oil which had been heated in 0.5 hours, 2 hours and 4 hours. The light source used in the experiment was a green pointer laser with a wave length of 532 nm. The sample was applied to a potential difference from 0 to 9 kV to obtain the electro-optics effect in form of the change of the polarization angle Dq as function of potential difference DV. The relative dissociation energy was obtained from the fitting data of the relative Lenard-Jones potential energy curves represented by change of polarization per unit change of potential difference, Dq/DV. The result shows that the relative dissociation energy is reduced as the oil quality decreased after heated. The relative dissociation energy provides simple physical understanding about electro-optics effect on cooking oils. The study of electro-optics polarization that represents relative Lenard-Jones potential energy is a new but somewhat intuitive, which can be further improved and emphasized for grouping, mapping, and determining various cooking oil quality and halal food due to the lard contamination.

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Adulteration detection technologies used for halal/kosher food products: an overview

2022

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In the Islamic and Jewish religions, there are various restrictions that should be followed in order for food products to be acceptable. Some food items like pork or dog meat are banned to be consumed by the followers of the mentioned religions. However, illegally, some food producers in various countries use either the meat or the fat of the banned animals during food production without being mentioned in the label on the final products, and this considers as food adulteration. Nowadays, halal or kosher labeled food products have a high economic value, therefore deceiving the consumers by producing adulterated food is an illegal business that could make large gains. On the other hand, there is an insistent need from the consumers for getting reliable products that comply with their conditions. One of the main challenges is that the detection of food adulteration and the presence of any of the banned ingredients is usually unnoticeable and cannot be determined by the naked eye. As a result, scientists strove to develop very sensitive and precise analytical techniques. The most widely utilized techniques for the detection and determination of halal/kosher food adulterations can be listed as High-Pressure Liquid Chromatography (HPLC), Capillary Electrophoresis (CE), Gas Chromatography (GC), Electronic Nose (EN), Polymerase Chain Reaction (PCR), Enzyme-linked Immuno Sorbent Assay (ELISA), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), Near-infrared (NIR) Spectroscopy, Laser-induced Breakdown Spectroscopy (LIBS), Fluorescent Light Spectroscopy, Fourier Transform Infrared (FTIR) Spectroscopy and Raman Spectroscopy (RS). All of the above-mentioned techniques were evaluated in terms of their detection capabilities, equipment and analysis costs, accuracy, mobility, and needed sample volume. As a result, the main purposes of the present review are to identify the most often used detection approaches and to get a better knowledge of the existing halal/kosher detection methods from a literature perspective.

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Design of Integrated Polarizer for Detection of Lard Impurities in Cooking Oil

Cited by 7 publications

References 1 publication

Characterization of The Optical Properties of Motor Vehicle Engine Lubricants Using the Light Polarization Method

Characterization of The Optical Properties of Motor Vehicle Engine Lubricants Using the Light Polarization Method

Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality

Adulteration detection technologies used for halal/kosher food products: an overview

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