Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura

En este trabajo se estudia la relación entre el tiempo de calentamiento de aceites de frituras y sus propiedades viscoelásticas medidas por ultrasonido. Se utilizo una celda de medición que funciona mediante la reflexión de ondas de cizallamiento en la interfaz solido-líquido, con una frecuencia de...

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Autores:: Saavedra Torres, Juan Daniel
Gómez Arboleda, Johan Steven

Tipo de recurso:: Trabajo de grado de pregrado

Fecha de publicación:: 2023

Institución:: Universidad Autónoma de Occidente

Repositorio:: RED: Repositorio Educativo Digital UAO

Idioma:: spa

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dc.title.spa.fl_str_mv	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
title	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
spellingShingle	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura Ingeniería Mecatrónica Transductores ultrasónicos Ondas ultrasónicas Aceites y grasas - Análisis Viscoelasticidad Ultrasonic transducers Ultrasonic waves Oils and fats - Analysis Viscoelasticity Reflection coefficient Frying oil Ondas de cizallamiento Elasticidad Coeficiente de reflexion Aceite de fritura
title_short	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
title_full	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
title_fullStr	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
title_full_unstemmed	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
title_sort	Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura
dc.creator.fl_str_mv	Saavedra Torres, Juan Daniel Gómez Arboleda, Johan Steven
dc.contributor.advisor.none.fl_str_mv	Franco Guzmán, Ediguer Enrique
dc.contributor.author.none.fl_str_mv	Saavedra Torres, Juan Daniel Gómez Arboleda, Johan Steven
dc.contributor.corporatename.spa.fl_str_mv	Universidad Autónoma de Occidente
dc.subject.spa.fl_str_mv	Ingeniería Mecatrónica
topic	Ingeniería Mecatrónica Transductores ultrasónicos Ondas ultrasónicas Aceites y grasas - Análisis Viscoelasticidad Ultrasonic transducers Ultrasonic waves Oils and fats - Analysis Viscoelasticity Reflection coefficient Frying oil Ondas de cizallamiento Elasticidad Coeficiente de reflexion Aceite de fritura
dc.subject.armarc.spa.fl_str_mv	Transductores ultrasónicos Ondas ultrasónicas Aceites y grasas - Análisis Viscoelasticidad
dc.subject.armarc.eng.fl_str_mv	Ultrasonic transducers Ultrasonic waves Oils and fats - Analysis Viscoelasticity
dc.subject.proposal.eng.fl_str_mv	Reflection coefficient Frying oil
dc.subject.proposal.spa.fl_str_mv	Ondas de cizallamiento Elasticidad Coeficiente de reflexion Aceite de fritura
description	En este trabajo se estudia la relación entre el tiempo de calentamiento de aceites de frituras y sus propiedades viscoelásticas medidas por ultrasonido. Se utilizo una celda de medición que funciona mediante la reflexión de ondas de cizallamiento en la interfaz solido-líquido, con una frecuencia de trabajo de 1 MHz. De las señales ultrasónicas obtenidas se determinan la magnitud y fase del coeficiente de reflexión, las cuales están relacionadas con las propiedades viscoelásticas del líquido por medio de un modelo analítico. El análisis de las señales se hace en el dominio de la frecuencia, usando dos metodologías diferentes: frecuencia central y bandas de frecuencia. Adicionalmente, una freidora de aceite fue modificada para controlar temperatura y tiempo de calentamiento. Usando la freidora fueron obtenidos dos conjuntos de muestras de aceite de fritura de uso comercial, con tiempo de calentamiento creciente. Las mediciones por ultrasonido permitieron medir con éxito la viscosidad del aceite, pero no la elasticidad, debido a la baja sensibilidad. Los resultados muestran una dependencia lineal de la viscosidad con el tiempo de recalentamiento del aceite. Este principio podría ser usado para el desarrollo de un equipo portátil para la evaluación de la calidad del aceites y otras sustancias.
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-09-06T19:22:07Z
dc.date.available.none.fl_str_mv	2023-09-06T19:22:07Z
dc.date.issued.none.fl_str_mv	2023-06-11
dc.type.spa.fl_str_mv	Trabajo de grado - Pregrado
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dc.identifier.uri.none.fl_str_mv	https://hdl.handle.net/10614/14968
dc.identifier.instname.spa.fl_str_mv	Universidad Autónoma de Occidente
dc.identifier.reponame.spa.fl_str_mv	Repositorio Educativo Digital UAO
dc.identifier.repourl.spa.fl_str_mv	https://red.uao.edu.co/
url	https://hdl.handle.net/10614/14968 https://red.uao.edu.co/
identifier_str_mv	Universidad Autónoma de Occidente Repositorio Educativo Digital UAO
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.cites.spa.fl_str_mv	Saavedra Torres, J. D. y Gómez Arboleda, J. S. (2023). Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura. (Proyecto de grado). Universidad Autónoma de Occidente. Cali. Colombia. https://red.uao.edu.co/handle/10614/14968
dc.relation.references.none.fl_str_mv	[1] W. P. Mason, W. O. Baker, H. J. Mcskimin, and J. H. Heiss, “Measurement of shear elasticity and viscosity of liquids at ultrasonic frequencies,” Phys. Rev., vol. 75, pp. 936–946, Mar 1949. [Online]. Available: https://link.aps.org/doi/10.1103/PhysRev. 75.936 [2] K. Balasubramaniam, V. V. Shah, R. D. Costley, G. Boudreaux, and J. P. Singh, “High temperature ultrasonic sensor for the simultaneous measurement of viscosity and temperature of melts,” Review of Scientific Instruments, vol. 70, no. 12, pp. 4618–4623, 1999. [Online]. Available: https://doi.org/10.1063/1.1150123 [3] V. V. Shah and K. Balasubramaniam, “Measuring newtonian viscosity from the phase of reflected ultrasonic shear wave,” Ultrasonics, vol. 38, no. 9, pp. 921–927, 2000. [Online]. Available: https://www.sciencedirect.com/science/article/ pii/S0041624X00000330 [4] R. Saggin and J. N. Coupland, “Rheology of xanthan/sucrose mixtures at ultrasonic frequencies,” Journal of Food Engineering, vol. 65, no. 1, pp. 49–53, 2004. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0260877403004874 [5] S. Dixon and B. Lanyon, “Phase change measurement of ultrasonic shear waves on reflection from a curing epoxy system,” Journal of Physics D: Applied Physics, vol. 38, no. 22, p. 4115, nov 2005. [Online]. Available: https://dx.doi.org/10.1088/0022-3727/38/22/016 [6] E. Franco, J. Adamowski, R. Higuti, and F. Buiochi, “Viscosity measurement of newtonian liquids using the complex reflection coefficient,” IEEE Transactions on Ultrasonics, Ferroelectrics and Frequency Control, vol. 55, no. 10, pp. 2247–2253, Oct. 2008. [Online]. Available: https://doi.org/10.1109/tuffc.923 [7] E. E. Franco, J. C. Adamowski, and F. Buiochi, “Ultrasonic viscosity measurement using the shear-wave reflection coefficient with a novel signal processing technique,” IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control, vol. 57, no. 5, pp. 1133–1139, 2010. [8] A. Lemos, E. Franco, A. Carlos, N. Perez, M. Tsuzuki, and F. Buiochi, “Water content monitoring in water-in-crude-oil emulsions using an ultrasonic multiplebackscattering sensor,” Sensors, vol. 21, p. 5088, 07 2021. [9] M. Schirru and M. Varga, “A review of ultrasonic reflectometry for the physical characterization of lubricated tribological contacts: History, methods, devices, and technological trends,” Tribology Letters, vol. 70, no. 4, Nov. 2022. [Online]. Available: https://doi.org/10.1007/s11249-022-01670-8 [10] E. E. Franco and F. Buiochi, “Ultrasonic measurement of viscosity: Signal processing methodologies,” Ultrasonics, vol. 91, pp. 213–219, 2019. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0041624X17308016 [11] E. K. Oke, M. A. Idowu, O. P. Sobukola, S. A. O. Adeyeye, and A. O. Akinsola, “Frying of food: A critical review,” Journal of Culinary Science & Technology, vol. 16, no. 2, pp. 107–127, 2018. [Online]. Available: https: //doi.org/10.1080/15428052.2017.1333936 [12] E. E. Franco, H. M. Barrera, P. O. Formigoni, and F. Buiochi, “Shear-wave corner retroreflector device for ultrasonic measurement of viscosity,” Ultrasonics, vol. 117, p. 106538, 2021. [Online]. Available: https://www.sciencedirect.com/science/article/ pii/S0041624X21001669 [13] H. Runrun, M. Runyang, W. Chenghui, and H. Jing, “Ultrasonic shear-wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil,” Journal of Food Process Engineering, vol. 43, no. 6, p. e13402, 2020. [Online]. Available: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13402 [14] P. Qin, M. Zhang, M. Han, D. Liu, X. Luo, L. Xu, Y. Zeng, Q. Chen, T. Wang, X. Chen, Q. Zhou, Q. Li, R. Qie, X. Wu, Y. Li, Y. Zhang, Y. Wu, D. Hu, and F. Hu, “Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies,” Heart, vol. 107, no. 19, pp. 1567–1575, 2021. [Online]. Available: https://heart.bmj.com/content/107/19/1567 [15] D. Mozaffarian, M. B. Katan, A. Ascherio, M. J. Stampfer, and W. C. Willett, “Trans fatty acids and cardiovascular disease,” New England Journal of Medicine, vol. 354, no. 15, pp. 1601–1613, 2006, pMID: 16611951. [Online]. Available: https://doi.org/10.1056/NEJMra054035 [16] G. Fox and A. Cruickshank, “Near infrared reflectance as a rapid and inexpensive surrogate measure for fatty acid composition and oil content of peanuts (arachis hypogaea l.),” J. Near Infrared Spectrosc., vol. 13, no. 5, pp. 287–291, Oct 2005. [Online]. Available: https://opg.optica.org/jnirs/abstract.cfm?URI=jnirs-13-5-287 [17] H. Lizhi, K. Toyoda, and I. Ihara, “Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition,” Journal of Food Engineering, vol. 88, no. 2, pp. 151–158, 2008. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0260877408000113 [18] R. Weisshaar, “Quality control of used deep-frying oils,” European Journal of Lipid Science and Technology, vol. 116, no. 6, pp. 716–722, 2014. [Online]. Available: https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201300269 [19] A. Li, Y. Ha, F. Wang, W. Li, and Q. Li, “Determination of thermally induced trans-fatty acids in soybean oil by attenuated total reflectance fourier transform infrared spectroscopy and gas chromatography analysis,” Journal of Agricultural and Food Chemistry, vol. 60, no. 42, pp. 10 709–10 713, 2012, pMID: 23025355. [Online]. Available: https://doi.org/10.1021/jf3033599 [20] Q. Zhang, A. Saleh, J. Chen, and Q. Shen, “Chemical alterations taken place during deep-fat frying based on certain reaction products: A review,” Chemistry and physics of lipids, vol. 165, pp. 662–81, 07 2012. [21] S. Bhardwaj, S. J. Passi, and A. Misra, “Overview of trans fatty acids: Biochemistry and health effects,” Diabetes & Metabolic Syndrome: Clinical Research & Reviews, vol. 5, no. 3, pp. 161–164, 2011. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S1871402112000318 [22] F. Buiochi, E. E. Franco, R. T. Higuti, and J. C. Adamowski, “Viscosity measuring cell using ultrasonic wave mode conversion,” Ferroelectrics, vol. 333, no. 1, pp. 139–149, 2006. [Online]. Available: https://doi.org/10.1080/00150190600700626 [23] V. C. Camara and D. Laux, “High frequency shear ultrasonic properties of water/sorbitol solutions,” Ultrasonics, vol. 50, no. 1, pp. 6–8, 2010. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0041624X09000882 [24] G. S. Kino, Acoustic waves: devices, imaging and analog signal processing. Englewood Cliff: Prentice-Hall, 1987. [25] R. W. Whorlow, Rheological Techniques. Harlow, England: Ellis Horwood Ltd, Publisher, Dec. 1979. [26] L. E. Kinsler, A. R. Frey, A. B. Coppens, and J. V. Sanders, Fundamentals of acoustics, 4th ed. Nashville, TN: John Wiley & Sons, Dec. 1999. [27] E. E. Franco, M. A. B. Andrade, R. T. Higuti, J. C. Adamowski, and F. Buiochi, “Acoustic transmission with mode conversion phenomenon,” in Proceedings of the 18th International Congress of Mechanical Engineering - COBEM 2005. Ouro Preto, Minas Gerais, Brazil: Brazilian Association of Engineering and Mechanical Sciences – ABCM, 11 2005, p. 13, november 6-11. [28] E. E. Franco, H. M. Barrera, P. O. Formigoni, and F. Buiochi, “Shear-wave corner retroreflector device for ultrasonic measurement of viscosity,” Ultrasonics, vol. 117, p. 106538, 2021. [Online]. Available: https://www.sciencedirect.com/science/article/ pii/S0041624X21001669 [29] E. E. Franco, C. A. B. Reyna, A. L. Duran, and F. Buiochi, “Ultrasonic monitoring ´ of the water content in concentrated water & petroleum emulsions using the slope of the phase spectrum,” Sensors, vol. 22, no. 19, 2022. [Online]. Available: https://www.mdpi.com/1424-8220/22/19/7236 [30] W. P. Mason, W. O. Baker, H. J. Mcskimin, and J. H. Heiss, “Measurement of shear elasticity and viscosity of liquids at ultrasonic frequencies,” Phys. Rev., vol. 75, pp. 936–946, Mar 1949. [Online]. Available: https://link.aps.org/doi/10.1103/PhysRev. 75.936
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spelling	Franco Guzmán, Ediguer Enriquevirtual::1836-1Saavedra Torres, Juan Daniela332b0f215c65c84fd8cc7d01b5483c8Gómez Arboleda, Johan Stevend653da7d7687e562537fe9150a6ba7dcUniversidad Autónoma de OccidenteCll 25 # 115-85 Km 2 Vía Cali - Jamundi2023-09-06T19:22:07Z2023-09-06T19:22:07Z2023-06-11https://hdl.handle.net/10614/14968Universidad Autónoma de OccidenteRepositorio Educativo Digital UAOhttps://red.uao.edu.co/En este trabajo se estudia la relación entre el tiempo de calentamiento de aceites de frituras y sus propiedades viscoelásticas medidas por ultrasonido. Se utilizo una celda de medición que funciona mediante la reflexión de ondas de cizallamiento en la interfaz solido-líquido, con una frecuencia de trabajo de 1 MHz. De las señales ultrasónicas obtenidas se determinan la magnitud y fase del coeficiente de reflexión, las cuales están relacionadas con las propiedades viscoelásticas del líquido por medio de un modelo analítico. El análisis de las señales se hace en el dominio de la frecuencia, usando dos metodologías diferentes: frecuencia central y bandas de frecuencia. Adicionalmente, una freidora de aceite fue modificada para controlar temperatura y tiempo de calentamiento. Usando la freidora fueron obtenidos dos conjuntos de muestras de aceite de fritura de uso comercial, con tiempo de calentamiento creciente. Las mediciones por ultrasonido permitieron medir con éxito la viscosidad del aceite, pero no la elasticidad, debido a la baja sensibilidad. Los resultados muestran una dependencia lineal de la viscosidad con el tiempo de recalentamiento del aceite. Este principio podría ser usado para el desarrollo de un equipo portátil para la evaluación de la calidad del aceites y otras sustancias.In this work, the relationship between the heating time of frying oils and their viscoelastic properties measured by ultrasound is studied. A measurement cell that works by reflecting shear waves at the solid-liquid interface was used, with a working frequency of 1 MHz. From the ultrasonic signals obtained, the magnitude and phase of the reflection coefficient are determined, which are related to the viscoelastic properties of the liquid by means of an analytical model. Signal analysis is done in the frequency domain, using two different methodologies: central frequency and frequency bands. Additionally, an oil fryer was modified to control temperature and heating time. Using the fryer, two sets of commercial frying oil samples, with increasing heating time, were obtained. Ultrasonic measurements allowed to successfully measure the viscosity of the oil, but not the elasticity, due to low sensitivity. The results show a linear dependence of the viscosity with the heating time of the oil. This principle could be used for the development of portable equipment for the evaluation of the quality of oils and other substancesProyecto de grado (Ingeniero Mecatrónico)-- Universidad Autónoma de Occidente, 2023PregradoIngeniero(a) Mecatrónico(a)42 páginasapplication/pdfspaUniversidad Autónoma de OccidenteIngeniería MecatrónicaFacultad de IngenieríaCaliDerechos reservados - Universidad Autónoma de Occidente, 2023https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)http://purl.org/coar/access_right/c_abf2Ingeniería MecatrónicaTransductores ultrasónicosOndas ultrasónicasAceites y grasas - AnálisisViscoelasticidadUltrasonic transducersUltrasonic wavesOils and fats - AnalysisViscoelasticityReflection coefficientFrying oilOndas de cizallamientoElasticidadCoeficiente de reflexionAceite de frituraMonitorización ultrasónica de las propiedades viscoelásticas de aceites de frituraTrabajo de grado - Pregradohttp://purl.org/coar/resource_type/c_7a1fTextinfo:eu-repo/semantics/bachelorThesishttps://purl.org/redcol/resource_type/TPhttp://purl.org/coar/version/c_71e4c1898caa6e32Saavedra Torres, J. D. y Gómez Arboleda, J. S. (2023). Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura. (Proyecto de grado). Universidad Autónoma de Occidente. Cali. Colombia. https://red.uao.edu.co/handle/10614/14968[1] W. P. Mason, W. O. Baker, H. J. Mcskimin, and J. H. Heiss, “Measurement of shear elasticity and viscosity of liquids at ultrasonic frequencies,” Phys. Rev., vol. 75, pp. 936–946, Mar 1949. [Online]. Available: https://link.aps.org/doi/10.1103/PhysRev. 75.936[2] K. Balasubramaniam, V. V. Shah, R. D. Costley, G. Boudreaux, and J. P. Singh, “High temperature ultrasonic sensor for the simultaneous measurement of viscosity and temperature of melts,” Review of Scientific Instruments, vol. 70, no. 12, pp. 4618–4623, 1999. [Online]. Available: https://doi.org/10.1063/1.1150123[3] V. V. Shah and K. Balasubramaniam, “Measuring newtonian viscosity from the phase of reflected ultrasonic shear wave,” Ultrasonics, vol. 38, no. 9, pp. 921–927, 2000. [Online]. Available: https://www.sciencedirect.com/science/article/ pii/S0041624X00000330[4] R. Saggin and J. N. Coupland, “Rheology of xanthan/sucrose mixtures at ultrasonic frequencies,” Journal of Food Engineering, vol. 65, no. 1, pp. 49–53, 2004. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0260877403004874[5] S. Dixon and B. Lanyon, “Phase change measurement of ultrasonic shear waves on reflection from a curing epoxy system,” Journal of Physics D: Applied Physics, vol. 38, no. 22, p. 4115, nov 2005. [Online]. Available: https://dx.doi.org/10.1088/0022-3727/38/22/016[6] E. Franco, J. Adamowski, R. Higuti, and F. Buiochi, “Viscosity measurement of newtonian liquids using the complex reflection coefficient,” IEEE Transactions on Ultrasonics, Ferroelectrics and Frequency Control, vol. 55, no. 10, pp. 2247–2253, Oct. 2008. [Online]. Available: https://doi.org/10.1109/tuffc.923[7] E. E. Franco, J. C. Adamowski, and F. Buiochi, “Ultrasonic viscosity measurement using the shear-wave reflection coefficient with a novel signal processing technique,” IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control, vol. 57, no. 5, pp. 1133–1139, 2010.[8] A. Lemos, E. Franco, A. Carlos, N. Perez, M. Tsuzuki, and F. Buiochi, “Water content monitoring in water-in-crude-oil emulsions using an ultrasonic multiplebackscattering sensor,” Sensors, vol. 21, p. 5088, 07 2021.[9] M. Schirru and M. Varga, “A review of ultrasonic reflectometry for the physical characterization of lubricated tribological contacts: History, methods, devices, and technological trends,” Tribology Letters, vol. 70, no. 4, Nov. 2022. [Online]. Available: https://doi.org/10.1007/s11249-022-01670-8[10] E. E. Franco and F. Buiochi, “Ultrasonic measurement of viscosity: Signal processing methodologies,” Ultrasonics, vol. 91, pp. 213–219, 2019. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0041624X17308016[11] E. K. Oke, M. A. Idowu, O. P. Sobukola, S. A. O. Adeyeye, and A. O. Akinsola, “Frying of food: A critical review,” Journal of Culinary Science & Technology, vol. 16, no. 2, pp. 107–127, 2018. [Online]. Available: https: //doi.org/10.1080/15428052.2017.1333936[12] E. E. Franco, H. M. Barrera, P. O. Formigoni, and F. Buiochi, “Shear-wave corner retroreflector device for ultrasonic measurement of viscosity,” Ultrasonics, vol. 117, p. 106538, 2021. [Online]. Available: https://www.sciencedirect.com/science/article/ pii/S0041624X21001669[13] H. Runrun, M. Runyang, W. Chenghui, and H. Jing, “Ultrasonic shear-wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil,” Journal of Food Process Engineering, vol. 43, no. 6, p. e13402, 2020. [Online]. Available: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13402[14] P. Qin, M. Zhang, M. Han, D. Liu, X. Luo, L. Xu, Y. Zeng, Q. 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Monitorización ultrasónica de las propiedades viscoelásticas de aceites de fritura

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