Open AccessThe effect of lard concentration and ozonation on changes in polarization angle of olive oil
Author(s) -
Firman Aji Saputra,
Much. Azam,
Fajar Arianto,
K F Sofjan,
Heri Sugito,
Ilham Alkian
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1943/1/012017
Subject(s) - olive oil , ozone , polarization (electrochemistry) , electric field , chemistry , brewster's angle , analytical chemistry (journal) , food science , optics , environmental chemistry , physics , organic chemistry , brewster , quantum mechanics
This research aims to analyze the effect of ozone exposure time and lard mixture on the polarization angle of transmission of olive oil. The study uses a transmission polarization method with a laser (λ = 532 nm) as a light source. The research sample in the form of olive oil mixed with lard at a concentration of 10, 20, 40, and 80%, with an ozone exposure time of 0-30 minutes. The sample is subjected to external electric fields with variations from 0-4.5 x 10 2 kV/m to increase the change’s polarization angle. The results showed that the change in polarization angle would change linearly with the increase in lard concentration with olive oil. Olive oil with a low concentration of lard (10%) experienced an increase in the change in polarization angle with a value of 0.31 ° due to the effect of 90 minutes of ozone exposure. In general, the results of the study showed that increased concentrations of lard, ozone exposure time, electric field strengths caused an increase in changes in the polarization angle in a mixture of olive oil and lard.