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Research Article |

Detection of Milk Adulteration Using Ultrasonic Measurements

Checking adulteration in milk is essential because it is a vital component of the human diet and the practice of adulteration by milk vendors is going on for a long time. This experiment aims at calculating the velocity of ultrasonic waves in milk with adulterants by a non-destructive method. Lactometer can also be used for this purpose but the drawback of this method (Lactometer) is the requirement for the sample to be in large quantity as compared to the presently proposed method (i. e Ultrasonic Interferometer) which needs just 10ml of the sample. Even there are some other chemical methods for this purpose but the addition of chemicals may ruin the milk. Hence, we can say that ultrasonic measurements are more convenient. The adulterants used in the present study are water (10%, 20%, 30%, 40%, and 50%) by volume and other common milk adulterants such as Sodium Carbonate, Sodium Bicarbonate, Formalin, Urea with an addition of 2%, 4%, 6%, 8%, 10% by volume. The trend in the change of ultrasonic velocity, density, adiabatic compressibility, acoustic impedance, intermolecular free length and surface tension. It was found that ultrasonic velocity shows a significant dependence on the different types of adulterants. The study indicates that there is ample scope to design an ultrasonic interference-based sensor to detect milk adulteration.

Milk Adulteration, Ultrasonic Waves, Interferometer, Adulterants, Ultrasonic Sensor

APA Style

Srikanth Rao, H., Prasad, K., Singh Verma, S. (2023). Detection of Milk Adulteration Using Ultrasonic Measurements. Industrial Engineering, 7(2), 21-28. https://doi.org/10.11648/j.ie.20230702.11

ACS Style

Srikanth Rao, H.; Prasad, K.; Singh Verma, S. Detection of Milk Adulteration Using Ultrasonic Measurements. Ind. Eng. 2023, 7(2), 21-28. doi: 10.11648/j.ie.20230702.11

AMA Style

Srikanth Rao H, Prasad K, Singh Verma S. Detection of Milk Adulteration Using Ultrasonic Measurements. Ind Eng. 2023;7(2):21-28. doi: 10.11648/j.ie.20230702.11

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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