Potencial de leds invertidos como sensores de transmitância para detecção de óleo de soja em azeite de oliva

Abstract

In the current economic context, new studies and development of techniques capable of identifying and characterizing the parameters of food quality become necessary, especially regard fraud detection. On the other hand, new quality monitoring techniques can also be used to help quickly and effectively detect flaws in industrial processes that can cause changes or even failures in the final product, so that a poor quality product does not arrive at the consumer's table. In this work, the possibility of using ultraviolet LEDs (light emitting diode) as a transmitter and receiver was evaluated to quantify the intensity of the light that passes through samples of extra virgin olive oil containing different percentages of soybean oil. The study concluded that the inversion of the UV LED terminals and subsequent amplification of its signal allows it to be used as a sensor with R2 results of 98.48%, which suggests an excellent correlation between the percentages of oil and the device response.