@inproceedings{f0f8faacd7934d6cad00fd0500e024f4,
title = "Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure",
abstract = "In this work, we investigated the effect of temperature and viscosity changes on the quality of cooking oil based on Ushaped SMS fiber structure. Quality of cooking oil has always been a topic of interest among researchers because the quality of cooking oil is related to human health. In this work, the cooking oil was heated with varied temperature from 30°C, 50°C, 100°C, 150°C, 200°C, and 250°C and the viscosity of cooking oil was measured using an Oswald Viscometer. It is found that, the data losses obtained are from -14.3, -14.29, -14,27, -14.21, -14.15, and -14.07 dB. The highest viscosity of the cooking oil significantly increases the losses of output power. The refractive index change of the viscosity of the cooking oil causes a change in the output power of the sensor. In conclusion, an U-shaped SMS fiber for the measuring of the cooking oil viscosity is simple, low cost, and excellent repeatability detection was successfully achieved in this study.",
keywords = "Optical fiber, Oswald viscometer, Palm oil, Viscosity",
author = "Adelia, {W. P.} and Retno, {I. A.} and {Ajeng Ayu}, {F. C.} and {Riski Fitra}, F. and Fahmi Mujahidin and {Vania Dwinda}, O. and Rifqi Pinandito and {Agus Muhamad}, H. and Ninik Irawati",
note = "Publisher Copyright: {\textcopyright} 2019 SPIE.; 3rd International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018 ; Conference date: 01-08-2018 Through 02-08-2018",
year = "2019",
doi = "10.1117/12.2504988",
language = "English",
series = "Proceedings of SPIE - The International Society for Optical Engineering",
publisher = "SPIE",
editor = "Hatta, {Agus Muhammad} and Aulia Nasution",
booktitle = "Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018",
address = "United States",
}
