Thermally tuned long-range surface plasmon resonance sensor for in situ detection of oil mixture in edible oils

Long-Range Surface Plasmon Resonance (LRSPR) has emerged as a promising sensing technique for detecting compositional changes in oil mixtures. In this study, LRSPR was applied to monitor the mixing of edible oil with mineral oil under different thermal conditions (30 °C and 50 °C). The resonance response at 30 °C exhibited a non-linear calibration profile with an overall sensitivity of 5.60 nm/% (R² = 0.997). Region I (0–10 %) showed a sensitivity of 1.39 nm/% (R² = 0.9545, LOD = 0.45 %), while Region II (10–50 %) demonstrated strong linearity with 6.63 nm/% (R² = 0.993). At 50 °C, the overall sensitivity decreased to 3.47 nm/% (R² = 0.991), with Region I (0–30 %) suppressed to 0.64 nm/% (R² = 0.792, LOD = 0.61 %), and Region II (30–50 %) regaining a steeper slope of 7.89 nm/% (R² = 0.991). Elevated temperature was found to broaden resonance features, reduce peak intensity, and increase damping, consistent with the Drude model. Despite these effects, the sensor maintained reliable detection performance across both temperature conditions. These findings highlight LRSPR as a sensitive and versatile platform for in situ screening of edible oil mixtures, offering robust detection even under variable thermal environments.

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