Refractometric Detection of Adulterated Milk Based on Multimode Interference Effects

• Published in: Foods Vol. 11; no. 8; p. 1075
• Main Authors: Fuentes-Rubio, Yadira Aracely, Zúñiga-Ávalos, Yamil Alejandro, Guzmán-Sepúlveda, José Rafael, Domínguez-Cruz, René Fernando
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08-04-2022; MDPI
• Subjects: adulteration; Beverages; Broadband; Dilution; Fiber optics; fiber optics sensor; Food; Food science; Interference; Milk; Mixtures; multimode interference; Optical fibers; Pathogens; Quality control; Refractivity; Sensitivity; Sensors; Splicing; Wavelength; milk; fiber optics sensor; multimode interference; adulteration
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11081075

This paper reports on the refractometric detection of water-adulterated milk using an optical fiber sensor whose principle of operation is based on multimode interference (MMI). The device is manufactured in a simple way by splicing a segment of coreless multimode fiber (NC-MMF) between two single-mode fibers (SMFs); neither functionalization nor deposition of a sensing material is required. MMI takes place in the NC-MMF and, when fed with a broadband spectrum, a transmission peak appears at the output of the MMI device due to its inherent filter-like response, whose position depends on the effective refractive index (RI) of the medium surrounding the NC-MMF. Therefore, when the sensor is immersed in different milk−water mixtures, the peak wavelength shifts according to the RI of the mixture. In this way, adulterated milk can be detected from the wavelength shift of the transmission peak. The system was tested with two commercial brands of milk, and adulterations were clearly distinguished in both cases. In the range of interest, from no dilution up to 50% dilution, the sensor exhibits a linear response with a sensitivity of −0.04251 and −0.03291 nm/%, respectively, for the two samples tested. The measurement protocol is repeatable and allows for locating the peak wavelength within <0.34 nm over several repetitions using different samples with the same concentration. A thermal sensitivity of 0.85 nm/°C was obtained, which suggests that the temperature needs to be maintained as fixed during the measurements. The approach presented can be extended to other scenarios as a quality control tool in beverages for human consumption, showing the advantages of simple construction, high sensitivity, and the potential for real-time monitoring.