The Studies On Electro-optical Behaviour Detection Of Multi Excited Adulterated Edible Oil

Nowadays, there are lots of problems of food safety with the improvement ofpeople’s living standard, the food-borne diseases continue to rise, malignant foodcontamination incidents have become prominent increasingly, and the inferior foodmanufacturers are blinded by gain immediate impact the health of consumers. Theissue of food safety has become the most important issue in twenty-first Century forconsumers, such as a typical case of Chinese food problem--"Hogwash oil" was aserious problem. It be foreseen that this phenomenon will appear on different andmore insidious form with oil prices rising if poor regulation of government, becausethere isn’t a system of management mechanism for recycle the oil which is discard bycooking industry in our country, and some of discard oil back to our eating table in avariety of sources.This study is electro-optical behavior detection of multi excited adulteratededible oil, this detection based on based32-bit Cortex-M3microcontroller from STcompany production, the photo-thermal excitation source and coaxial sensor, CCD linesensors. Attempting to detect in under the effect of UV irradiation, irradiation ofvisible light and a heater, electro-optical characteristics of adulterated edible oil.The main content of this research:Building a test platform using electro-optical properties for adulterated edible oil,with ST STM32F103microcontroller as the system core, to accomplish sensor’ssetting, control and software and hardware of data processing’s main unit.Building a heat, light stimulus platform using electro-optical lamp, tungsten lampand LED, controlled by invisible-light, visible light, later; designed a circuitcontrolled by the temperature of electric heater.Use platform of Excitation and detection for the electro-optical properties ofedible oil, do some preliminary test that the electro-optical parameters adulteratededible oil, measured electro-optical parameters of qualified edible oil and adulteratededible oil, analyze differences and similarities of the parameters from differentadulterated inferior proportion and different excitation adulterated edible oil.The results of the study for the research and development of small, portable foodsafety monitoring instruments, provide a relatively new technical ideas and referencesolutions.