Non-contact ultrasonic

measurement of olive oil

Presented by:MOHD. MIRSAB

Electronics engg.(3rd sem.)
13LECM028
GD5304

Ultrasonic waves

Ultrasound is composed of sound waves with frequency beyond the

limit of human hearing (20 KHz).
By tuning frequency ultrasound can be utilized in many industrial
applications including food.
Low power (high frequency) ultrasound is used for monitoring the
composition and physicochemical properties of food components
and products during processing and storage.
High power (low frequency) ultrasound, induces mechanical,
physical and chemical/biochemical changes through cavitation,
which supports many food processing operations such as
extraction, freezing, drying, emulsification and inactivation of
pathogenic bacteria on food contact surfaces.

PROPERTIES OF ULTRASONIC WAVES

ACOUSTIC IMPEDANCE

TYPES OF ULTRASONIC WAVES

1. Longitudinal waves

2. Transverse waves

3. Surface waves

(1)Longitudinal waves
motion of particles in the medium parallel to direction of propagation of
wave.
can travel in solids, liquids and gases.
(2) Transverse waves
particles of the medium vibrate at right angles to the direction of propagation
of the wave
each particle exhibit a force of attraction to its neighbour.
velocity which is 50% that of longitudinal velocity for the same material.

Types of ultrasonic waves(cont.)

Surface waves

can propagate over the surface of a part without much penetrating

below that surface to any extent.
also called as Rayleigh waves.
Velocity of surface wave is 90% of shear wave velocity.

ATTENUATION OF ULTRASONIC WAVE

Means diminishing of intensity of the ultrasonic wave as it propagates through the
medium
I = I e-2x
where

I = Intensity of ultrasonic wave at displacement x.

I = Initial intensity of ultrasonic wave
= Absorption coefficient
x = Displacement

factors which contribute to the attenuation of the ultrasonic signal are

1.Scattering
2.Spreading of the beam
3.Attenuation due to other mechanisms

Attenuation due to scattering

Scattering is a common cause of attenuation of ultrasonic energy

caused by the condition of obstacle configuration.

Scattering due to obstacles affect the attenuation in two ways

By single scattering, in which energy is deflected once by an obstacle in
the path of main beam path.
By multiple scattering, in which the ray of energy may be scattered many
times by successive scatters thus all energy of the main beam may be lost
or part of energy may be lost and part returned.

Attenuation due to other mechanisms

Any mechanism which results in removal of energy or conversion of energy

from the original state to a new form is a cause of attenuation.
Causes of attenuation
Frictional losses due to relative motion between adjacent surfaces.
Conduction of heat from high stress region to low stress region and to
regions adjacent to the ultrasonic beam.
Micro eddy currents
Motion of atoms in a lattice caused by stress.
Viscosity of liquids and gases.

UTRASONIC TRANSDUCERS
There are two types of ultrasonic transducers that are
1.Piezoelectric transducers
2.Magnetostrictive transducers.
PIEZOELECTRIC TRANSDUCERS :
There are two general classes of piezoelectric materials.
oThose that are naturally piezoelectric. The examples of this class are
Naturally occurring crystal of quartz
Tourmaline
oThose that are piezoelectric only after they have received special treatment.
The examples of this class are
Barium titanate
lead zirconate

DIFFERENT ULTRASONIC METHODS FOR NONDESTRUCTIVE TESTING

1. Pulse methods
a) Pulse-echo method
b) Through transmission method

(2)

Resonance method

APPLICATION OF ULTRASONIC TECHNIQUES IN THE

FIELD OF INSTRUMENTATION
1.
2.
3.
4.
5.
6.
7.

Measurement of displacement
Flow measurement
Measurement of temperature
Liquid level measurement
Density measurement
Thickness measurement
Flaw detection

Application of ultrasonic wave celerity measurement for evaluation

of physicochemical properties of olive oil
Investigation of physicochemical properties of olive oil
at high pressure at different temperatures
It involves:1.Pulse-transmission method for the measurement of sound wave velocity.
2.And corresponding oil density was additionally determined from the
monitoring of sample volume change.
Measurements takes place at
a. pressure range up to 600 Mpa
b. temperatures from 20 to 50 C.

Ultrasonic Setup

Experimental ultrasonic setup for measuring the sound velocity in liquids at

high pressure and various values of temperature

CONT.
Using the measured sound speed and density data
adiabatic compressibility
isothermal compressibility
intermolecular free length
can be calculated as a function of pressure at various temperatures (isotherms).

Ultrasonic methods can also be used for investigations of high

pressure phase transitions
The kinetics of liquid-to-solid phase transition (crystallization) in olive oil is
investigated as:
1.As the temperature increases, higher pressures must be used to initiate phase
transition
2.The induction time and the transition time are longer
3.As the temperature is raised, the intermolecular free path length increases
4.Since the intermolecular free path length is inversely proportional to the
sound speed, therefore with increasing temperature the sound
speed decreases.
High-pressure phase of olive oil is more like a solid medium and forms a
solid-like phase(The molecules are more densely packed)

REFERENCES
1. Acosta, G. M., Smith, R. L., & Arai, K. (1996). High-pressure PVT behavior of natural fats and oils,
trilaurin, triolein, and n-tridecane from 303 K to 353 K from atmospheric pressure to 150 MPa. Journal of
the Chemical Engineering Data, 41,961e969.
2. Acosta, G. M., Smith, R. L., & Arai, K. (1996). High-pressure PVT behavior of natural fats and oils,
trilaurin, triolein, and n-tridecane from 303 K to 353 K from atmospheric pressure to 150 MPa. Journal of
the Chemical Engineering Data, 41,961e969.
3. Kie1czynski, P., Szalewski, M., Rostocki, A. J., Zduniak, M., Siegoczynski, R. M., & Balcerzak, A. (2009).
Investigation of high-pressure phase transitions in vegetable oils by measuring phase velocity of
longitudinal ultrasonic waves. In IEEE international ultrasonics symposium proceedings (pp.
1563e1566).Rome.
4. Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive
oil at high pressure and various temperatures P. Kie1czynski a,*, M. Szalewski a, A. Balcerzak a, K. Wieja
a, A.J. Rostocki b, R.M. Siegoczynski b, S. Ptasznik