Magnetic levitation in the analysis of foods and water

Katherine A. Mirica, Scott T. Phillips, Charles R. MacE, George M. Whitesides

Research output: Contribution to journalArticlepeer-review

111 Scopus citations

Abstract

This paper describes a method and a sensor that use magnetic levitation (MagLev) to characterize samples of food and water on the basis of measurements of density. The sensor comprises two permanent NdFeB magnets positioned on top of each other in a configuration with like poles facing and a container filled with a solution of paramagnetic ions. Measurements of density are obtained by suspending a diamagnetic object in the container filled with the paramagnetic fluid, placing the container between the magnets, and measuring the vertical position of the suspended object. MagLev was used to estimate the salinity of water, to compare a variety of vegetable oils on the basis of the ratio of polyunsaturated fat to monounsaturated fat, to compare the contents of fat in milk, cheese, and peanut butter, and to determine the density of grains.

Original languageEnglish
Pages (from-to)6565-6569
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number11
DOIs
StatePublished - 9 Jun 2010

Keywords

  • Analysis of food and water
  • Density
  • Magnetic levitation (MagLev)

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