Exploring Ultrasonic Velocity and Compressibility Analysis for Various Edible Oils: A Comparative Study

Abstract

This study presents a comparative analysis of ultrasonic velocity and compressibility properties in a selection of commonly used edible oils, namely mustard oil, olive oil, coconut oil, groundnut oil, and soybean oil. Understanding the acoustic and compressibility characteristics of these oils is of significant interest due to their widespread culinary and industrial applications. Ultrasonic velocity measurements were conducted using a precision ultrasonic velocity analyzer, while compressibility analysis was performed through precise density measurements. Our findings reveal distinct differences in ultrasonic velocity and compressibility among the various oils. This comparative study contributes to our understanding of the acoustical and compressibility characteristics of edible oils, offering potential applications in food processing, quality control, and product development. Additionally, the findings may have implications in the field of biomedical and industrial applications where these oils are utilized.