In this work, we investigated the effect of temperature and viscosity changes on the quality of cooking oil based on Ushaped SMS fiber structure. Quality of cooking oil has always been a topic of interest among researchers because the quality of cooking oil is related to human health. In this work, the cooking oil was heated with varied temperature from 30°C, 50°C, 100°C, 150°C, 200°C, and 250°C and the viscosity of cooking oil was measured using an Oswald Viscometer. It is found that, the data losses obtained are from -14.3, -14.29, -14,27, -14.21, -14.15, and -14.07 dB. The highest viscosity of the cooking oil significantly increases the losses of output power. The refractive index change of the viscosity of the cooking oil causes a change in the output power of the sensor. In conclusion, an U-shaped SMS fiber for the measuring of the cooking oil viscosity is simple, low cost, and excellent repeatability detection was successfully achieved in this study.
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