Frequencies of pure olive oil at temperature between 50°C to 25°c

Abdul Hamid, Syamsul Bahrin and Azman, Noor Ajeera (2021) Frequencies of pure olive oil at temperature between 50°C to 25°c. nternational Journal of Research (IJR), 8 (5). pp. 449-451. ISSN 2348-6848 E-ISSN 2348-795X

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Abstract

A study was carried out to determine the effect of temperature between 50°C to 25°C on the frequency of pure olive oil bought from Malaysia local market. An evaluation module, TDC1000-TDC7200EVM was connected to an ultrasonic 1MHz transducer to transmit and receive the ultrasound wave. The ultrasound wave signals were measured in time of flight values, where the time was calculated when the ultrasonic first tigger the ultrasound wave and when the ultrasonic receive the returning echo of the ultrasound wave. The time of flight data were converted to frequency and monitored the effect at different temperature. Based on the results, at the lowest temperature, the pure olive oil have the highest frequency peak, and vice versa. electronic document is a “live” template and already defines the components of your paper

Item Type:	Article (Journal)
Uncontrolled Keywords:	olive oils, frequencies, temperature, real-time, impurities.
Subjects:	T Technology > T Technology (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Mechatronics Engineering
Depositing User:	Syamsul Bahrin Abdul Hamid
Date Deposited:	20 Feb 2022 20:34
Last Modified:	20 Feb 2022 20:34
URI:	http://irep.iium.edu.my/id/eprint/96842

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