Novel method for vegetable oil type verification based on real-time microwave sensing

Abstract

A novel monitoring approach that allows real-time identification of the vegetable oil types is reported. Unlike other available detection methods, which are only lab based, this developed technique exploits a low-power microwave sensing principle and provides for cost-effective, portable, on-the-spot verification of the cooking oil type, which is vital not only for compliance with Food Information Regulation, but for consumer safety, food quality monitoring and customs control. In particular, a response of a sensor on its own, without any oil sample in contact, displays a resonant peak at 7.81GHz, but it shifts to lower frequencies of 6.92GHz, 6.81GHz, 6.73GHz and 6.62GHz when in contact with Filippo Berio Gusto Fruttato oil, Filippo Berio Extra Virgin Olive oil, Don Mario oil and ASDA Refined Olive oil accordingly.