LIGHT FLUORESCENCE QUALITY EVALUATION OF OIL DURING MATURITY OF OLIVE | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 9, Volume 28, Issue 3, July 2011, Page 701-718 PDF (817.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2011.105019 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. E. Hassan1; A. A. Abd El-Rahman2; M. M. Attia3 | ||||
| 1Assoc. Prof., Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| 2Senior Researcher, Ag. Eng. Res. Institute, Ag. Res. Center, El-Dokki, Cairo, Egypt. | ||||
| 3Postgraduate, Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| Abstract | ||||
| The aim of this study was measuring and determination of the optical properties of oil olive during maturity stages (Arbquina variety) using Light Fluorescence Method. The obtained results were as follows: (1) For the lowest value of Δλ = 20 nm, an effective bandwidth reduction is observed as compared to the emission band, with the synchronous spectrum consisting of a single narrow band with a maximum at 301 nm., (2) At higher Δλ values at 60 and 80 nm , the maximum of the synchronous spectrum is shifted to the blue and broadened, with additional fluorescence intensity changes. That shifting is related to change of constant wavelength differences (Δλ), (3) It is clearly indicated that differentiation of olive oil from high quality oils can be achieved using different wavelength region at interval wavelengths 20 , 40, 60 , 80 , 100, and 120 nm. (4) The differences of fluorescence intensity during maturity stages for olive oil can be used for classification of oil according to its chemical components, and (5) Qualitative analysis evaluation of some fluorescent components may be of interest for identifying olive oil during olive maturity stages. | ||||
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