Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://repositorio.inesctec.pt/handle/123456789/3769 http://dx.doi.org/10.1007/s11947-015-1489-9 |
Resumo: | A new sensing system for the detection of thermal deterioration of extra virgin olive oil based on long period fibre grating is reported. It is demonstrated the feasibility of long period fibre grating sensor for the analysis of high refractive index edible oils. The detection principle is the wavelength dependence of the attenuation bands of a TiO2-coated long period fibre grating on the changes in the refractive index of the medium surrounding the cladding surface of the optical fibre. The quality of the sensor was tested by measuring the wavelength shift of the attenuation bands in response to thermal deterioration of an edible oil (extra virgin olive oil) with refractive index higher than the fibre cladding. Absorption spectroscopy has allowed the effects of thermal deterioration to be detected, for example, in the decreasing of the absorption band at 677 nm, attributed to chlorophyll A. A detection limit of about 5 min at 180 A degrees C and of about 2 min at 225 A degrees C was observed for the sensing system. The proposed sensing system could lead to the realisation of a biochemical sensor for the food industry. The change in refractive index of extra virgin olive oil as a function of heating time and temperature was systematically measured for the first time. |
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Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium DioxideA new sensing system for the detection of thermal deterioration of extra virgin olive oil based on long period fibre grating is reported. It is demonstrated the feasibility of long period fibre grating sensor for the analysis of high refractive index edible oils. The detection principle is the wavelength dependence of the attenuation bands of a TiO2-coated long period fibre grating on the changes in the refractive index of the medium surrounding the cladding surface of the optical fibre. The quality of the sensor was tested by measuring the wavelength shift of the attenuation bands in response to thermal deterioration of an edible oil (extra virgin olive oil) with refractive index higher than the fibre cladding. Absorption spectroscopy has allowed the effects of thermal deterioration to be detected, for example, in the decreasing of the absorption band at 677 nm, attributed to chlorophyll A. A detection limit of about 5 min at 180 A degrees C and of about 2 min at 225 A degrees C was observed for the sensing system. The proposed sensing system could lead to the realisation of a biochemical sensor for the food industry. The change in refractive index of extra virgin olive oil as a function of heating time and temperature was systematically measured for the first time.2017-11-23T11:31:39Z2015-01-01T00:00:00Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://repositorio.inesctec.pt/handle/123456789/3769http://dx.doi.org/10.1007/s11947-015-1489-9engLuís Carlos CoelhoDiana ViegasSantos,JLJosé Almeidainfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-15T10:19:57Zoai:repositorio.inesctec.pt:123456789/3769Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:52:29.098688Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
title |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
spellingShingle |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide Luís Carlos Coelho |
title_short |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
title_full |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
title_fullStr |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
title_full_unstemmed |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
title_sort |
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide |
author |
Luís Carlos Coelho |
author_facet |
Luís Carlos Coelho Diana Viegas Santos,JL José Almeida |
author_role |
author |
author2 |
Diana Viegas Santos,JL José Almeida |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Luís Carlos Coelho Diana Viegas Santos,JL José Almeida |
description |
A new sensing system for the detection of thermal deterioration of extra virgin olive oil based on long period fibre grating is reported. It is demonstrated the feasibility of long period fibre grating sensor for the analysis of high refractive index edible oils. The detection principle is the wavelength dependence of the attenuation bands of a TiO2-coated long period fibre grating on the changes in the refractive index of the medium surrounding the cladding surface of the optical fibre. The quality of the sensor was tested by measuring the wavelength shift of the attenuation bands in response to thermal deterioration of an edible oil (extra virgin olive oil) with refractive index higher than the fibre cladding. Absorption spectroscopy has allowed the effects of thermal deterioration to be detected, for example, in the decreasing of the absorption band at 677 nm, attributed to chlorophyll A. A detection limit of about 5 min at 180 A degrees C and of about 2 min at 225 A degrees C was observed for the sensing system. The proposed sensing system could lead to the realisation of a biochemical sensor for the food industry. The change in refractive index of extra virgin olive oil as a function of heating time and temperature was systematically measured for the first time. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-01T00:00:00Z 2015 2017-11-23T11:31:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.inesctec.pt/handle/123456789/3769 http://dx.doi.org/10.1007/s11947-015-1489-9 |
url |
http://repositorio.inesctec.pt/handle/123456789/3769 http://dx.doi.org/10.1007/s11947-015-1489-9 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/embargoedAccess |
eu_rights_str_mv |
embargoedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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