Lateral offset Displacement Fiber Optic Sensor for Detecting Adulteration of Pure Olive Oil with Palm Oil
DOI:
https://doi.org/10.22452/Keywords:
Fiber optic sensor, olive oil, adulteration, lateral offset, single-mode fiberAbstract
An optical fiber sensor was developed to detect the adulteration of pure olive oil with palm oil using a lateral offset displacement technique. Pure olive oil is a high-quality cooking oil often used in cooking, but its quality degrades due to adulteration. This study employed a single-mode fiber (SMF) displacement sensor, employing lateral offset distances of 1 µm, 2 µm, and 3 µm, to analyze the sensor's response to varying concentrations of palm oil in olive oil, ranging from 10% to 50%. The refractive indices of pure olive and palm oil were initially measured at 1.4698 and 1.4431, respectively, with a proportional decrease in refractive index observed as the concentration of palm oil increased. The maximum sensitivity of 0.888 dBm/% was achieved with a 3 µm lateral offset distance, highlighting the correlation between offset distance and the sensor sensitivity. The power loss increased consistently with higher concentrations of palm oil and greater offset distances, with the highest power loss of -5.2 dBm recorded at 50% adulteration and 3 µm offset. These results underscore the sensor's accuracy and sensitivity in detecting and quantifying adulteration, making it a valuable tool for quality control and ensuring the authenticity of high-value edible oils in the food industry.
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