Potential of conductance measurement for lard detection

Transcription

1 International Journal of Basic & Applied Sciences IJBASIJENS Vol: 11 No: Potential of conductance measurement for lard detection Sucipto 1*, Irzaman 2, Tun Tedja Irawadi 3, and Anas Miftah Fauzi 4 1 Department of Agro Industrial Technology, Faculty of Agriculture Technology, Brawijaya University, Indonesia, Jl. Veteran Malang, 65145; ciptoub@yahoo.com 2 Department of Physics, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Indonesia, Jl. Meranti Kampus IPB Dramaga Bogor, 16680; irzaman@ipb.ac.id.com 3 Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Indonesia, Jl. Meranti Kampus IPB Dramaga Bogor, 16680; tun_tedja@yahoo.com 4 Department of Agro Industrial Technology, Faculty of Agriculture Technology, Bogor Agricultural University, Indonesia, Fateta Building IPB Dramaga PO Box 220 Bogor, 16002; fauzianas@yahoo.com * Corresponding author Abstract Relative cheapness of lard cause it is often mixed to reduce production cost in the food industry. Therefore, it is important to purpose a detection lard contamination. In this paper, we evaluate the potential and some limitation of conductance measurement for lard detection. The study was focused to identify frequency of the edible fats adulteration. Beef tallow, chicken fat, goat fat, and palm oil were mixed with different proportions of lard. These samples were analyzed by the method of dielectric spectroscopy in range MHz. Frequencies of measurement range from MHz in room temperature (2627 o C) shown difference of conductance between edible fats. This technique can be developed to rapid detection of lard in food industry. Index Terms Conductance measurement, lard detection, resonance frequency I. INTRODUCTION Requirement of halal food assurance increases with the rise physically and spiritually live style. Halal and food safety is global requirement. Halal food is free from compound that Muslim forbidden to eat [1]. Lard adulteration in foods are seriously problem for religion that forbidden [2] and conducted by healthy reason [3]. Halal food assurance in the whole of supply chain is needed in production, distribution, and certification control. Hence, developments of detection method of lard adulteration in product are become urgent. However, most of these measurements are expensive and time consuming. Detection technique based on electrical properties was developed for detection injury of beef meat [4] and edible fat adulteration [5]. These techniques measure electrical properties of material to estimate quality and adulteration of material. The electrical properties of food depend on their chemical composition, the current parameter of measurement and experimental condition. If current parameter is constant, the electrical properties will depend mainly on component of material. In this work, we investigated potential and limitation of conductance measurement for lard detection that focused to find resonance frequency. This paper is structured as follows. Section 2 is a brief review of research developments of lard detection. In section 3, we explain the conductance measurements on food products. These include other electrical properties to distinguish the mixture of foodstuffs. Section 4, we promote the experimental methods; include material preparation and conductance measurement technique. Section 5, we give results and discussion of the experiment. Finally, we conclude the opportunity conductance measurements for detection of lard and some recommendations for further research. II. LARD DETECTION In the recent research, applications of technology for lard adulteration are included: (1) detection method by labeling. For example, Polymerase chain reaction (PCR). (2) Detection by non labeling such as Electronic nose (E Nose) and Fourier transform infrared (FTIR) spectroscopy. [6] Analyzes pork meat and lard by polymerase chain reactionrestriction fragment length polymorphisms (PCR RFLP). [7] used surface acoustic wave (SAW) sensor electronic nose (znosetm) to detected lard adulteration in refined, bleached, deodorized (RBD) palm olein. A combination of FTIR spectroscopy and partial least square (PLS) are used to analyze adulteration lard at sheep fat [8], lard at cake [9]. Combination of FTIR spectroscopy with attenuated total reflectance (ATR) and PLS to identified lard at chocolate formulation [10], adulteration fish fat by tallow, sheep fat and lard [11], lard at sheep fat, tallow, and chicken [12]. There has still lack of development of lard detection based on electrical properties, particularly the electrical conductance. Therefore, this research suggests preliminary study of potential and limitation of conductance measurements for detection of lard.

2 International Journal of Basic & Applied Sciences IJBASIJENS Vol: 11 No: III. CONDUCTANCE MEASUREMENT Electrical properties of living material are identified urgently for study characteristic of authenticity, damage and contamination by physical, chemical and microbial aspects. Accurate measurements of these properties can provide information to handle the material. The electrical conductance is the ability of a material to conduct an electric current (a flow of electrons). It is the reciprocal of electrical resistance. It is a property attributable to the ions in material. Electrical current is transported through material via movement of ions, and conductance rise as increases as ion concentration. Because of the relatively simple measurement of conductance together with advanced mathematical modeling, it is often a good approach in purity assessment of food material. This measurement is in a rapid mode, non destructive, and insitu. It is based on electromagnetic energy, ultrasonic technique, and resonance. Measurement is developed that conduct interaction food with electromagnetic wave [13]. The conductance of a material is measured between two spatially fixed inert electrodes of known surface area. These electrodes are positioned parallel to and facing one another, separated by a gap of fixed dimensions. Conductance part of dielectric properties is an interaction electromagnetic field with a low conductor material. Dielectric properties of material are influence frequency, temperature, water content, density, composition and material structure [14]. Foods have dielectric properties and non ideal polarization conduct dissipation phenomena, energy adsorption, and damage that influence dielectric constant [13]. IV. EXPERIMENTAL DESIGN A. Sample preparation Sample of fat was extracted from adipose tissue of pig, beef, chicken, and goat by rendering in o C for 2 hours [15]. Each of the melted fat was collected and filtered through a filter cloth. Palm oil obtained from the market. Each fat was dried over anhydrous (sodium sulphate). Then it was kept in a freezer (at 20 o C) before further analysis. Each sample was prepared by adding lard to the other fats. Variations in the percentage of lard are added to each tallow, chicken fat, goat fat, and palm oil are 0, 20, 50, 80, 100% (w/w). B. Conductance Measurement Conductance was measured using LCR HiTESTER (Hioki) that covers the range from 42 Hz to 5 MHz. Measurement get in room temperature (2627 o C) and frequencies: 1.0; 1.6; 2.2; 2.8; ; 4.4; 5.0 MHz. Conductance was measured in nano Siemens (ns). Each sample the percentage of fat mixture included in the parallel plate made of copper with a size of 20 mm x 10 mm with a separation of 5 mm. V. RESULTS AND DISCUSSION A. Conductance of pure edible fats The results of conductance measurements of various pure edible fats at frequency 1 MHz to 5 MHz is shown in Figure 1. 30, Tallow Palm oil Chicken Goat Lard Figure 1. The relationship between frequency and its conductance for some edible fats Figure 1 shows that fat conductance ranged 9.45 to 23,934.8 ns. The frequency difference is very influential on the value of conductance edible fats. Conductance values tended to rise with increasing frequency until a certain extent. At frequency 4.4 MHz has the highest conductance value. Then, the conductance decreases at higher frequencies. Conductance was part of dielectric properties of most materials vary considerably with the frequency of the applied electric fields. Thus, an important phenomenon contributing to the frequency dependence of the dielectric properties is the polarization of molecules arising from the orientation with the imposed electric field, which have permanent dipole moments [14]. At low frequencies (<200 MHz) ionic conductivity plays as a major role, whereas both ionic conductivity and the dipole rotation of free water are important at microwave frequencies. For example, ionic conduction is the dominant mechanism for dielectric dispersion in eggs at frequencies lower than 200 MHz [16] There is a tendency that the lard has a smaller conductance value of chicken fat and greater than any other edible fats. Start frequency 3.8 MHz difference between fat conductance values become apparent. It is thought at this frequency according to the natural frequency of fats. This could potentially be used to detect the mixing of edible fats. Conductance of edible fats primarily thought to be influenced by fatty acid compound. Edible fats are triesters formed from glycerol and long chain carboxylic acids, often called fatty acids and are referred to as triglycerides. Natural fats are mixed triglycerides having two or three different fatty acids as shown in Figure 2.

3 International Journal of Basic & Applied Sciences IJBASIJENS Vol: 11 No: Figure 2. Different fatty acid at triglycerides Figure 3 shows the chicken fat has a higher conductance than lard. This is presumably the interaction of various fatty acids of chicken fat has more unsaturated than lard. In the room temperature chicken fat is more dilute than the lard, though it is not significantly different. Increased percentage of lard in chicken fat tends to decrease the conductance of fat mixture. Table 1 shows the fatty acids composition of lard different from chicken fat. Fatty acids C14:1, C15:0 and C17:1 do not exist in lard, but they are exist in chicken fat [15]. Other research shows increase synthetic milk to natural milk reduces the conductance [17]. If in fatty acid, some of the Hydrogen atoms are absent and the usual single bond between the carbon atoms has been replaced by double bond, then it become unsaturated. Unsaturated fats are liquid at room temperature. Lard has included unsaturated oil Lard 0% Chicken 100% Lard 20% Chicken 80% Lard 50% Chicken 50% Lard 80% Chicken 20% Lard 100% Chicken 0% B. Conductance of lard and some fats mixture The results of conductance measurements of lard that added in some edible fats are separately shown in Figure 3, 4, 5, 6 respectively. In general, conductance measurements at a frequency 1.0 MHz to less than 3.8 MHz could not distinguish the percentage of lard mixed with each fat. This is thought appropriate at that frequency has not been its natural frequency. On the other hand, started at frequency 3.8 indicates the ability to distinguish a mixture of fats. The drying process of water from the fat in sample preparation is assumed that the most influential factor on the conductance value is the fatty acids composition. The diversity of fatty acids in lard, chicken, goats, tallow and palm oil can be seen in Table 1. Table 1 Fatty acid composition of lard, chiken fat, goat fat, tallow, and palm oil Fatty Composition (%) acid Lard [15] Chicken Fat [15] Goat Fat[18] Tallow [18] Palm oil [7] 12: : : : : : : : : : : : : : : Figure 3. The relationship between frequency and its conductance of lard and chicken fat mixture 2 Frequensi (MHz) Lard 0% Goat 100% Lard 20% Goat 80% Lard 50% Goat 50% Lard 80% Goat 20% Lard 100% Goat 0% Figure 4. The relationship between frequency and its conductance of lard and goat fat mixture

4 International Journal of Basic & Applied Sciences IJBASIJENS Vol: 11 No: Lard 0% Tallow 100% Lard 20% Tallow 80% Lard 50% Tallow 50% Lard 80% Tallow 20% Lard 100% Tallow 0% 2 Lard 0% Palm oil 100% Lard 20% Palm oil 80% Lard 50% Palm oil 50% Lard 80% Palm oil 20% Lard 100% Palm oil 0% 0.00 Figure 5. The relationship between frequency and its conductance of lard and tallow mixture Figure 4 and 5 show that goat fat and tallow have smaller conductance than lard. It was estimated various composition of fatty acid have properties more saturated than lard. In Table 1 shows different of fatty acid composition of lard with goat fat and tallow, especially fatty acids C14:1 and C15:0 that exist in lard only, but not in goat fat and tallow. Percentage of fatty acid C18:0 in goat and tallow [18] is more than lard [15]. Physically at room temperature goat fat and tallow are solid, but lard is liquid. Increasing the percentage of lard in goat fat and tallow separately tends to increase the conductance of fats mixture. Figure 6 shows that the palm oil has significantly smaller conductance than lard, because palm oil is more saturated than lard. Table 1 shows the palm oil containing dominant fatty acids C16:0, C18:1, and C18:2 [7]. On the other hand, fatty acid of lard consecutive C18:1, C16:0, and C18:2 [15]. This difference is thought to increase the addition of lard decrease the conductance value. The composition of fatty acids, long chain C atoms, and the number of double bonds thought to affect the conductance value of edible fats. A similar study in [19] reported discrimination of fatty acid in olive oil with vegetable oils by dielectric spectroscopy in the frequency range of 101 Hz1 MHz. In general, the longer of chain of C atom in the fat will lead more saturated. Likewise, absence of double bond or small number of double bonds will also become to saturated fat. Saturated fats are difficult to excite electrons that have conductance smaller than unsaturated fats. Overall of this research showed that the conductance measurement capability to detect a mixture of lard on the other edible fats was started at frequency 3.8 MHz. These frequencies may cause to vibration corresponding to resonance frequency of fat mixture. Figure 6. The relationship between frequency and its conductance of lard and palm oil mixture In order to get resonance frequency between 3.8 to 5 MHz, further research is needed. Various fatty acids on edible fats (Table 1) are also still possible to find other resonance frequencies than the results of this initial research. VI. CONCLUSION AND FURTHER STUDIES From this conductance measurement of some fats mixture, we could conclude that: Frequencies of measurement range in 3.8 to 5 MHz in room temperature (2627 o C) are potential for lard detection. The relationship between the frequency and conductance of edible fat is very significant, hence the observed resonance frequencies will urgent to consider. Based on this research can be developed rapid detection of lard in food industries. Further studies are a combination with discriminate analysis of data by data mining techniques. The proposed method would be useful in food industries and it can be made into a portable device. For further investigation, we will prepare a data set that systematically solve rapid lard detection by a conductance measurement. ACKNOWLEDGMENT The first author thank to Higher Education Directorate of Minister of National Education, Bogor Agricultural University and Brawijaya University Malang Indonesia for funding this research and publication.

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