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Detection of olive oil adulteration using diffraction method
In this study, olive oil adulteration which is the big concern for food industry, is aimed to detect by using phase diffraction method. Ideal geometric fiber optic is immersed in sample liquid, diffracted laser light is examined. The mathematical expression of the diffracted field is evaluated numerically according to the Fresnel diffraction theory. Mathematical model is compared to normalized experimental result in order to estimate refractive index. The high precision role of diffraction method (order of 10-5) in order to estimate refractive index of the liquid is provided opportunity to detect olive oil adulteration. © 2016 The Chamber of Turkish Electrical Engineers.