Ultrasonic Characterization of Mustard Oil: Velocity, Compressibility and Impurity Sensitivity

Abstract:In the present study, an effort has been made to examine the ultrasonic wave propagation in mustard oil using a piezoelectric generator-based ultrasonic interferometer under the appropriate controlled conditions. The investigation determines both ultrasonic velocity and adiabatic compressibility, revealing that mustard oil shows significantly higher velocity (1600 m/s) and lower compressibility (\(4.24 \times 10^{-10}\) N/m\(^2\)) than distilled water. These results point out to enhanced molecular cohesion and denser structure in mustard oil. By substitution of varying different amount of concentrations of distilled water, the study simulates impurity effects and obtains a consistent decline in ultrasonic velocity in conjunction with a rise in compressibility, emphasizing the technique's sensitivity to compositional changes. Unlike the prior studies focusing largely on acoustic behavior in pure liquids, this research highlights the dynamic responsiveness of ultrasonic parameters to purity variations, positioning ultrasonic interferometry as a suitable, non-invasive device for rapid quality control and adulteration detection in edible oils. The ability to interconnect with physicochemical properties to ultrasonic behavior, they offer valuable insights for the food and oil processing industries. Moreover, the novelty lies in quantitatively correlating adulteration levels with acoustic responses in an industrially relevant oil, putting the groundwork for extensive applications in purity certification and functional analysis of consumable oils.