Elaeis Vol. 8 No. 1, June, 1996, pp. 37-44.

his paper reports the propagation

ULTRASONIC
STUDIES OF PALM
OIL AND OTHER
T and the attenuation of sound waves
in crude palm oil (CPO), refined
bleached deodorized (RBD) palm oil, palm olein
and some other vegetable oils: coconut oil, corn
oil and soyabean oil. The ultrasonic pulse
VEGETABLE OILS
echo overlapped technique has been employed
to obtain the ultrasonic properties of the oils
Keywords: Ultrasonic properties; sound waves; from room temperature up to 90°C. The velocity
attenuation; palm oil; palm olein
of sound in vegetable oil products decreases
linearly with temperature, while their ultrasonic
SIDEK, H A A ; CHOW, S P ; SHAARI, A H AND attenuation (a) decreases exponentially with
SENIN, H B*
temperature. By using an MBS 8040 ultrasonic
analyzer, we observed that a f f 2 decreases
nonlinearly with frequency ( f ) , which is mainly
due to a relaxation process. The ultrasonic
properties of the oils are very dependent on
their viscosity, density and molecular structure.
The ultrasonic wave velocity and attenuation
coefficient can be Used as a basic tool to identify
Malaysian palm oil.

INTRODUCTION

ltrasonic techniques have been widely

U used to study a number of the physical
properties of oils, e.g. in solid fat content
determinations, the estimation of adiabatic
compressibilities and the investigation of phase
transitions (Bhattacharya and Deo, 1981;
Hussein and Povey, 1984). The temperature
dependence of the velocity of ultrasonic waves
has also been employed to detect adulteration
* Ultrasonic Research Laboratory, Department of Physics, in a number of animal and vegetable oils ( Rao
Universiti Pertanian Malaysia, 43400 UPM Serdang, et al., 1980) and to determine particle size
Selangor, Malaysia

37
ELAEIS 8(1)

distribution in food emulsions (McClements et semisolid or solid material. However, only a

al., 1990). So far, only a few studies on longitudinal wave can be transmitted in liquid
Malaysian palm oils using ultrasonic since such a medium possesses only one elastic
techniques have been carried out. Jaafar et al. modulus, the bulk modulus K (Trevena, 1969).
(1993) employed an ultrasonic technique to The propagation velocity v of the wave depends
determine the oil content in a homogeneous on this modulus and on the density of the
solution of crude palm oil and hexane liquid according to the relationship:
(michella). They proposed that the three main
parameters affecting the velocity of ultrasonic v = V(KH/p)
waves in the solution were density, acoustic
impedance and temperature. where the subscript s indicates the adiabatic
The aim of the present work was to bulk modulus, K,. Adiabatic conditions apply
characterize quantitatively Malaysian palm oil because the pressure variations occur so rapidly
and palm olein, along with some other that there is no time for the temperature to
vegetable oils, using an ultrasonic technique equalize itself throughout a volume element
in order to obtain a valuable insight into their during a compression or rarefaction. The
dynamic properties. The sound velocity and velocity of sound in liquids varies from 900 to
attenuation coefficient are closely related to 2000 metres per second (ms1). For example,
the physico-chemical properties of oils through at 20° C the values of v for carbon tetrachloride,
which sound waves propagate, and can water and pure glycerol are 950,1490, 1940
therefore be used to provide information about ms 1 respectively. These sound velocities are
these properties. Such physical properties will also very dependent on the temperature,
determine the dynamic compressibility, pressure and chemical composition of liquids.
kinematic viscosity, and acoustic impedance of In most cases the intensity of a sound wave
oils, as well as particle size distribution in decreases continuously as it is propagated
emulsion. These may need to be known in through a liquid due to attenuation. The
various applications in the food processing ultrasonic attenuation is a characteristic of
industry (Chouikhi and Richmond, 1988) and the particular liquid where the absorption
perhaps in the automobile industry, e.g. in process occurs. There are three main causes
relation to the use of palm oil as fuel for for absorption and velocity dispersion in liquids:
Elsbett engines (Hitam, 199%). 'J'here is a lack viscosity, thermal conduction and molecular
of data on the ultrasonic properties of phenomena. However we only consider the
Malaysian palm oil ancNt# products, so this attenuation of a plane wave in a liquid due to
study is an effort to fill the gap and hence if its viscosity. As the wave travels there is a
possible, to determne the quality or the type of relative motion of adjacent layers of the liquid
palm oil and its products using ultrasonic and this results in the creation of viscous
methods. So far their physical identification forces which act against the acoustic pressure
has been determined by their iodine value, due to the wave. Energy is taken out of the
slip melting point, cloud point, refractive index, wave to overcome these viscous forces and this
kinematic viscosity and apparent density progressive extraction of energy results in a
(Pantzaris 1985, Siew et al. 1992, Hitam 1995); corresponding progressive decrease in the
however the difference between oils is not intensity of the wave (and hence of pressure,
large and most of the physical properties of particle displacement, etc.).
oils change with temperature. The ultrasonic pulse echo technique can be
used to measure the absorption and velocity
THEORY
as the wave travels through materials. The
ability to propagate a wave depends on the
ltrasound is an elastic sinusoidal wave
U which can propagate through any liquid,
forces holding the atoms together in a material,
and therefore the study of sound velocity and

38
 ULTRASONIC STUDIES OF PALM OIL AND OTHER VEGETABLE OILS

attenuation reveals the nature and strength of thereafter decreases with increasing
these forces, making this one of the basic tools temperature. In general, the velocity is
of materials science. The magnitude of determined from the time taken to traverse a
attenuation and ultrasonic wave velocity (v) in known acoustic path length. The distance
a liquid depend on various factors such as its between two successive echo trains represents
density (p) and compressibility (p), viscosity, the transit time, whereas the ratio of heights
relaxation effect and vibrational anharmonieity. of a pair of successive peaks in the echoes
It also varies with the temperature and enables one to estimate the attenuation
concentration of the liquid. coefficient for each oil sample.

MATERIALS AND METHODS RESULTS AND DISCUSSION

efined, bleached, deodorized (EBD) palm he experimental measurements of

R olein, crude palm oil (CPO) with 0.3%
(w/w) moisture content, and palm olein were
T ultrasonic velocity versus temperature for
four vegetable oil samples are depicted in
supplied by the Palm Oil Research Institute of Figure 2 (a) to (d). As expected, we observed
Malaysia (PORIM). Details of their physical that the sound velocity in them decreases
properties are well documented by Tan and approximately linearly with increasing
Oh (1981), and Hitam (1995). Coconut oil, corn temperature as has been found in other
oil and soyabean oil were commercially ordinary liquids. Table 1 shows the linear
available from our local suppliers. Each liquid fitting of our present experimental data. Table
sample was placed in a small glass cuvette 2 shows the ultrasonic wave velocities and
with a flat base in a temperature controlled their temperature derivatives v/T of sound
thermobath. The chromel-alumel thermocouple velocity at 20°C - 25°C for a number of vegetable
was used to measure the temperature of liquid oil samples. Also shown are the ultrasonic
samples. attenuations at various frequencies as reported
A schematic diagram of the ultrasonic pulse
echo overlapped system (MATEC 7700) used
in this study is given in Figure 1. In principle, Frequency Synthesizer Counter
the system comprises a frequency synthesizer
and decade divider, a double strobe dual delay
generator, a pulse generator and a 20 MHz
analog oscilloscope (Sidek et al., 1994). A 5 MHz Dual Deity and
Decade Divider
immersion piezoelectric transducer was used
as the transmitter and receiver of ultrasonic
waves. The longitudinal ultrasonic velocity
and attenuation of oil samples were measured Pulse Generator
and Receiver
as a function of temperature. For the frequency Oscilloscope
dependence of the ultrasonic wave velocity (MATEC 7700)
and its attenuation, the Ultrasonic Analyzer - Thermocouple
Ultrasonic Probe"
Matec Bin System (MBS 8040) was employed.
Water was used to calibrate both systems, and
-Heater
similar acoustic behaviours to those found in Liquid Sample —
earlier studies were observed (Trevena, 1969).
Thermobath___
We have also observed that, by comparison
with other liquids, water behaves
extraordinarily: in it, ultrasound velocity Figure 1. Schematic diagram of an ultrasonic pulse
initially increases with temperature until it echo overlapped system.
reaches a maximum at about 60°C and

39
ELAEIS 8(1)

t---------- r---------- 1----------1----------r

(a) (b)
Ultrasonic Wave Velocity (km/s)

Ultrasonic Wave Velocity (km/s)

x.

X.
_l____________ 1 —I--------------------1— _J___________ I__________ I___________L__________ I---------------- 1—
40 50 60 70

Temperature (Celsius) Temperature (Celsius)

Figure 2a. Figure 2b.

1
—i------------------- 1------------------1----------------- ----------------1 i r~
Com Oil
Crude Palm OH
(c)
Ultrasonic Wave Velocity (km/s)
Ultrasonic Wave Velocity (km/s)

••
%

40 50 60 70

Temperature (Celsius) Temperature (Celsius)

Figure 2c. Figure 2d.

Figure 2 (a), (b), (c) and (d). Ultrasonic velocity versus temperature
for selected vegetable oils.

by some other workers. Both RBD palm oil AT) and ultrasonic attenuation (a) of each oil
and crude palm oil (CPO) solidify at about sample is different from each other (Table 2),
30°C-34°C and their physical properties depend so these basic ultrasonic parameters can be
on the tempering conditions. In this work, the employed as a tool to identify Malaysian palm
oils were heated to about 90°C and their oil.
ultrasonic wave velocities and attenuations Generally, the properties of oils are very
were measured as they cooled down. No dependent on their glyceride composition and
hysterisis were observed in any of the oil to a lesser extent on their minor components.
samples. Except for RBD palm oil, the values But glyceride composition is usually very
of Av/AT for the vegetable oils varied from - complex and often the physical properties of
3.1 to -3.8 ms10C x. Since the ultrasonic wave an oil can be explained with sufficient accuracy
velocity, and its temperature derivative (Av/ by its fatty acid composition (Pantzaris 1985).

40
 ULTRASONIC STUDIES OF PALM OIL AND OTHER VEGETABLE OILS

TABLE 1. THE TEMPERATURE DEPENDENCE OF ULTRASONIC WAVE VELOCITY

PROPAGATED IN SOME VEGETABLE OILS3.

Oil Samples Temperature Linear Fit (v = a + bT)

Range (°C) a (ms1) b (x 10'3 r
ms1 °C-1)
CPO 35-90 1469.97 -2.61 0.97
RBD 27-80 1528.22 -3.86 0.96
Palm Olein 27-80 1518.28 -3.29 0.99
Palmb 50-70 1515.00 -3.10 1.00
Soyabean 28-90 1680.81 -3.37 0.98
Soyabeanb 25-70 1536.20 -3.29 0.99
Corn 27-80 1518.56 -3.11 0.99
Cornb 20-70 1532.40 -3.23 0.99
Groundnutb 20-70 1528.90 -3.23 0.99

* Data are presented in the form of linear regression fit; r is the

correlation coefficient.
b Data from McClement et al. (1990).

TABLE 2. ULTRASONIC PROPERTIES OF SOME VEGETABLE OILS AT SELECTED

TEMPERATURES AND FREQUENCIES3-60

Oil Samples T f V -Av/AT a

(°C) (MHz) (ms1) (x 10-3) (dBcm1)
(ms-1 «C1)

Corn oil 3 20 6.2 1470 3.4

Corn oil b 25 5.0 1454 3.7 6.7
Corn oilc 20 1.2 1469 3.2
Groundnut oil 3 20 (2,0)d 6.2 1468 3.4 5.4d
Groundnut oil c 20 1.2 1465 3.2
Olive oil a 20 (2.0)d 6.2 1465 3.4 6.5d
Olive oil c 20 1.2 1465 3.3
Palm olein b 25 5.0 1429 3.8 0.6
Palm oil c 20 1.2 1459 3.1
RBD palm oil b 25 5.0 1450 4.7 0.8
Crude palm oil b 35 5.0 1376 3.2 1.0
Coconut oil b 25 5.0 4.4
Safflower oil 3 20 (2.0)d 6.2 1471 3.4 4.0d
Safflower oil c 20 (2.0)e 1.2 1471 3.2 4.9e
Soyabean oil 3 20 (2.0)e 6.2 1469 3.4 5.5e
Soyabean oil c 20 1.2 1469 3.3
Sunflower oil 3 20 6.2 1470 3.4
Sunflower oil c 20 1.2 1471 3.3

Data from Ja/anaud and Rahalkar (1988).

Data from the present study.
Data from McClements et al. (1990).
Data from Gladwell et al. (1985)
Data from Kuo (1971).

41
ELAEIS 8(1)

Since most edible oils and fats are made up of mainly due to viscosity, thermal conduction
similar fatty acids, i.e. mono-basic acids of the and molecular effects; such results have also
general formula R-COOH, most of their been observed by others (Trevena, 1969). Since
physical properties can be expressed as simple the ultrasonic attenuation of our samples of
functions of their molecular weight and degree palm oil and palm olein shows a pattern very
of unsaturation. The slight differences in the similar to the change in their viscosity with
ultrasonic wave velocities of each oil sample temperature (Viswanath and Natarajan 1989),
(Table 2) are probably due to their chemical the present finding indicates that the ultrasonic
structure, i.e. chain length and degree of attenuation in palm oil is caused mainly by
unsaturation (Javanaud and Rhalkar, 1988). viscosity or visco-elastic effects. The attenuation
The ultrasonic attenuation has been used due to thermal conduction of most liquids is
to provide information about the dynamic negligible compared with that due to viscosity.
rheological properties of oils (Gladwell et al., Measurements were also made of the
1985). By measuring longitudinal ultrasonic ultrasonic velocity and attenuation in the
wave attenuation over a wide range of frequency range 0.25 - 7.00 MHz using the
temperatures or frequencies it is possible to MBS 8040 ultrasonic analyzer. Figure 3 (a)
determine the dynamic bulk viscosity of the and (b) shows the frequency dependences of
oils. It has been proposed that the relaxation the ultrasonic attenuation for soyabean oil
in the bulk viscosity is due to structural and palm olein. Only a slight change in
changes. Variations of ultrasonic attenuation velocity with frequency was observed with
with temperature for a number of vegetable both these oils. However in contrast to the
oils have also been studied and compared velocity, their attenuations increase strongly
with previous work carried out by Sidek et al. with frequency: a is proportional to f.
(1993). The relative 5 MHz attenuation of Figure 4 (a) and (b) shows the attenuation-
RBD palm oil, palm olein, corn oil and soyabean frequency relationships (oe/f2) in soyabean oil
oil decreases nonlinearly as the temperature and palm olein. Analysis of experimental data
increases. The present results indicate that suggests that the nonlinear decrease of ( o f f 2 )
the attenuation of the liquid oils drop rapidly over a wide range of frequency is due to
with temperature and their variations are relaxation processes (Trevena, 1969).

Palm Olein
Attenuation (dB/cm)

Attenuation (dB/cm)

••

Frequency (MHz) Frequency (MHz)

Figure 3 (a) Figure 3 (b)

Figure 3 (a) and (b). Ultrasonic attenuation versus frequency for soyabean oil
and palm olein at room temperature.

42
 ULTRASONIC STUDIES OF PALM OIL AND OTHER VEGETABLE OILS

“I---------'--------T"

<b)
(a) Soyabean oil

( s uio/ap m x) i/o
6
Sin
a/f 2(x 10‘ 12dB/cm s 2)

bCM
V
■1 \ I

2 4 2 3 4 5

Frequency (MHz) Frequency (MHz)

Figure 4 (a) Figure 4 (b)

Figure 4(a) and (b). Attenuation-frequency relationships ( a / f ) in soya bean oil

and palm olein at room temperature.

According to standard hydrodynamic laws, the CONCLUSION

ultrasonic velocity and the attenuation of a
longitudinal elastic wave of angular frequency easurements have been made of
(=2jtf) is given by (Berne and Pecora, 1976): M ultrasonic wave velocity and attenuation
at 5 MHz frequencies for samples of Malaysian
co2 palm oil and palm olein and other vegetable
a (co) = ---------- [Dj+(y - 1)Dt] oils. The decrease of sound velocity in these
2V3 liquids with increasing temperature is probably
related to their chemical structure, i.e. chain
where D, is the longitudinal kinematic viscosity length and degree of unsaturation. However
and Dt is the thermal diffusity. The latter is the continuous decrease of sound wave
usually ignored in liquid oils since it is intensity (termed attenuation loss) in a liquid
negligible compared with Dr y is the ratio of is due to viscosity, thermal conduction and
the specific heat measured at constant pressure molecular effects. The ultrasonic wave velocity
(Cp) to the specific heat measured at constant and attenuation coefficient can be used as a
volume (Cv). Palm oil and palm olein, like basic tool to identify Malaysian palm oil and
most other liquid systems, do not follow palm olein. The nonlinear decrease of (a/f2)
hydrodynamic behaviour, i.e. v and (a/f2) over a wide range of frequency in most
depend on frequency. This behaviour can be vegetable oils is due to the relaxation
explained through thermodynamic relaxation processes.
theories. Because of a lack of other important ACKNOWLEDGMENTS
physical parameters, we are unable so far to
explain our results in' term of thermodynamic he authors wish to thank Ms. Noor Azizah
relaxation theories. Further extensive
ultrasonic experimental work will produce new
T Shaari, Mrs. Rabiah Abdul Wahid
and Ms. Tijah Pardi for their technical help.
information on the thermal behaviour of palm We are indebted to the Malaysian Science
oil and its products. Research Council (MPKSN) under Intensified
Research Programme in Priority Area (6th.
Malaysia Plan 1991-1995) for the financial
support.

43
ELAEIS 8(1)

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44