Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure

W. P. Adelia; I. A. Retno; F. C. Ajeng Ayu; F. Riski Fitra; Fahmi Mujahidin; O. Vania Dwinda; Rifqi Pinandito; H. Agus Muhamad; Ninik Irawati

doi:10.1117/12.2504988

Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure

W. P. Adelia
, I. A. Retno
, F. C. Ajeng Ayu
, F. Riski Fitra
, Fahmi Mujahidin
, O. Vania Dwinda
, Rifqi Pinandito
, H. Agus Muhamad
, Ninik Irawati

Institut Teknologi Sepuluh Nopember

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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.

Original language	English
Title of host publication	Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018
Editors	Agus Muhammad Hatta, Aulia Nasution
Publisher	SPIE
ISBN (Electronic)	9781510627543
DOIs	https://doi.org/10.1117/12.2504988
Publication status	Published - 2019
Event	3rd International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018 - Surabaya, Indonesia Duration: 1 Aug 2018 → 2 Aug 2018

Publication series

Name	Proceedings of SPIE - The International Society for Optical Engineering
Volume	11044
ISSN (Print)	0277-786X
ISSN (Electronic)	1996-756X

Conference

Conference	3rd International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018
Country/Territory	Indonesia
City	Surabaya
Period	1/08/18 → 2/08/18

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Optical fiber
Oswald viscometer
Palm oil
Viscosity

Access to Document

10.1117/12.2504988

Cite this

Adelia, W. P., Retno, I. A., Ajeng Ayu, F. C., Riski Fitra, F., Mujahidin, F., Vania Dwinda, O., Pinandito, R., Agus Muhamad, H., & Irawati, N. (2019). Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure. In A. M. Hatta, & A. Nasution (Eds.), Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018 Article 110440Y (Proceedings of SPIE - The International Society for Optical Engineering; Vol. 11044). SPIE. https://doi.org/10.1117/12.2504988

@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",

}

Adelia, WP, Retno, IA, Ajeng Ayu, FC, Riski Fitra, F, Mujahidin, F, Vania Dwinda, O, Pinandito, R, Agus Muhamad, H & Irawati, N 2019, Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure. in AM Hatta & A Nasution (eds), Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018., 110440Y, Proceedings of SPIE - The International Society for Optical Engineering, vol. 11044, SPIE, 3rd International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018, Surabaya, Indonesia, 1/08/18. https://doi.org/10.1117/12.2504988

Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure. / Adelia, W. P.; Retno, I. A.; Ajeng Ayu, F. C. et al.
Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018. ed. / Agus Muhammad Hatta; Aulia Nasution. SPIE, 2019. 110440Y (Proceedings of SPIE - The International Society for Optical Engineering; Vol. 11044).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure

AU - Adelia, W. P.

AU - Retno, I. A.

AU - Ajeng Ayu, F. C.

AU - Riski Fitra, F.

AU - Mujahidin, Fahmi

AU - Vania Dwinda, O.

AU - Pinandito, Rifqi

AU - Agus Muhamad, H.

AU - Irawati, Ninik

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

KW - Optical fiber

KW - Oswald viscometer

KW - Palm oil

KW - Viscosity

UR - https://www.scopus.com/pages/publications/85065624067

U2 - 10.1117/12.2504988

DO - 10.1117/12.2504988

M3 - Conference contribution

AN - SCOPUS:85065624067

T3 - Proceedings of SPIE - The International Society for Optical Engineering

BT - Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018

A2 - Hatta, Agus Muhammad

A2 - Nasution, Aulia

PB - SPIE

T2 - 3rd International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018

Y2 - 1 August 2018 through 2 August 2018

ER -

Adelia WP, Retno IA, Ajeng Ayu FC, Riski Fitra F, Mujahidin F, Vania Dwinda O et al. Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure. In Hatta AM, Nasution A, editors, Third International Seminar on Photonics, Optics, and Its Applications, ISPhOA 2018. SPIE. 2019. 110440Y. (Proceedings of SPIE - The International Society for Optical Engineering). doi: 10.1117/12.2504988

Measuring of the cooking oil viscosity based on U-shaped SMS fiber structure

Abstract

Publication series

Conference

UN SDGs

Keywords

Access to Document

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