Abstract
This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation.
Highlights
Vegetable oils are an important component of human diet because they provide nutritional properties, flavor, and consistency
This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa
The following conclusions arise from the conducted investigations: 1. Dependencies of sound velocity, ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities
Summary
Vegetable oils are an important component of human diet because they provide nutritional properties, flavor, and consistency. Knowledge of their physical properties is indispensable. Intensive research on the pressure changes of physical properties of vegetable oils has been done in several laboratories. Since the common component of those materials is triacylglycerols of fatty acids (mostly of oleic acid), some comparative studies on pure triacylglycerols (laboratory synthetic) such as triolein have been conducted [6, 7] They have shown the occurrence of the same type of phase transition as that in natural oils. Olive oil has been a subject of intensive research, with regard to the effect of pressure because of its importance to the food industry. Ultrasonic methods have been successfully used for various oils properties investigations [21,22,23,24]
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