A comparison device for identifying olive oil

Abstract

This utility model relates to the field of olive oil identification technology, specifically to a comparison device for olive oil identification. It includes a positioning base, background plates, a base, and a lighting structure. The base is located at the bottom of the positioning base. Two background plates are arranged adjacently and perpendicularly to the outer edge of the positioning base. A fixing structure is provided on the positioning base, including a first positioning post, a second positioning post, a connecting frame, a fixing frame, and an arc-shaped groove. A slider is provided within the arc-shaped groove, and the slider is fixedly connected to the bottom surface of the second positioning post. This olive oil identification comparison device allows for standardized observation conditions for different olive oils, making operation and identification easier.

Description

Technical Field

[0001] This utility model relates to the field of olive oil identification technology, specifically to a comparison device for olive oil identification. Background Technology

[0002] Olive oil, with its rich nutritional value and unique flavor, has become a popular high-end edible oil among consumers. However, the market is rife with counterfeit products, including adulterated olive oils containing inferior or cheaper varieties (such as soybean oil and sunflower oil) or even synthetic oils. This seriously damages consumer rights and industry reputation. Accurately identifying genuine olive oil is crucial for ensuring product quality. Currently, olive oil identification mainly relies on two methods: laboratory chemical analysis, such as gas chromatography and mass spectrometry. While these methods provide accurate results, the equipment is expensive, the operation is complex, and maintenance costs are high, making them unsuitable for rapid on-site identification or home use. The other method relies on sensory experience, primarily observing color, fluidity, or tasting flavor. However, this method is highly subjective and easily affected by individual differences.

[0003] In addition to the methods mentioned above, the physical changes of olive oil after refrigeration (such as crystal morphology) can also be compared. Low-temperature refrigeration identification is also an effective auxiliary identification method: pure extra virgin olive oil will produce characteristic crystals (such as fine snowflakes or flocculent crystals) at low temperatures (usually 4-10℃), while adulterated oils will have significantly different crystal morphology, speed, and turbidity due to differences in fatty acid composition. This identification method is low-cost, easy to operate, and has the potential for rapid on-site screening. However, the existing technology lacks dedicated comparison tools, making operation inconvenient. If the observation conditions are not uniform, it will lead to visual judgment errors. Utility Model Content

[0004] To address the aforementioned problems, the main objective of this invention is to provide a comparison device for identifying olive oil. Using this device, observation conditions for different olive oils can be standardized, making operation and identification easier.

[0005] To achieve the above objectives, this utility model provides a comparison device for identifying olive oil, including a positioning base, a background plate, a base, and a lighting structure. The base is located at the bottom of the positioning base. There are two background plates, which are adjacent to each other and vertically arranged on the outer edge of the positioning base. The positioning base is provided with a fixing structure, which includes a first positioning post, a second positioning post, a connecting frame, a fixing frame, and an arc-shaped groove. A slider is provided in the arc-shaped groove, and the slider is fixedly connected to the bottom surface of the second positioning post.

[0006] Preferably, the first positioning post is fixed on the top surface of the positioning chassis and is located at the top corner where the two background plates overlap.

[0007] Preferably, one end of the connecting frame is rotatably connected to the upper end of the first positioning post, and the other end is fixedly connected to the upper end of the second positioning post.

[0008] Preferably, the fixing bracket is installed on the upper end face of the connecting bracket, and the connecting bracket is arranged along the horizontal plane.

[0009] Preferably, the mounting bracket is provided with several mounting slots, and a cushioning pad is provided in the mounting slot, and an olive oil container is provided in the cushioning pad.

[0010] Preferably, the inner surfaces of the two background panels are white and black, respectively.

[0011] Preferably, a mounting plate is fixedly provided at the corner of the back of the background plate, and a rotating shaft is provided on the mounting plate, the lower end of which is rotatably connected to the mounting plate.

[0012] Preferably, the lighting structure includes a support plate, a lighting lamp, and two positioning plates. The positioning plates are fixedly mounted on the bottom surface of the support plate, the lighting lamp is located between the two positioning plates, and the upper end of the rotating shaft is fixedly connected to one end of the support plate.

[0013] The beneficial effects of this utility model through the above technical solution include: (1) The olive oil identification comparison device of this utility model identifies olive oil by visual observation. With the help of this comparison device, the same lighting conditions, background color and observation angle can be set, which makes it easy to identify the quality of olive oil. (2) In addition, this utility model solves the problems of easy sample confusion, non-standard observation conditions, and low efficiency of parallel comparison of multiple samples in the visual identification process of olive oil in the prior art, and improves the reliability and practicality of low temperature crystallization method in the identification of the authenticity and quality of olive oil. Attached Figure Description

[0014] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0015] Figure 1 This is a schematic diagram of the structure of the comparison device for identifying olive oil according to this utility model.

[0016] Figure 2 This is a structural schematic diagram of the olive oil identification comparison device of this utility model from another angle.

[0017] Figure 3 This is a schematic diagram of the usage status of the comparison device for identifying olive oil according to this utility model.

[0018] Figure 4 This is a schematic diagram of another usage state of the comparison device for identifying olive oil according to this utility model.

[0019] Figure 5This is a schematic diagram of the structure of the refrigeration chamber of the comparison device for identifying olive oil according to this utility model.

[0020] Explanation of reference numerals in the attached figures 10. Positioning base; 20. Background plate; 30. Base; 41. First positioning post; 42. Second positioning post; 43. Connecting frame; 44. Fixing frame; 441. Mounting groove; 442. Buffer pad; 45. Arc groove; 46. Slider; 50. Olive oil container; 60. Lighting structure; 61. Mounting plate; 62. Rotating shaft; 63. Support plate; 64. Lighting lamp; 65. Positioning plate; 70. Refrigeration compartment; 71. Refrigerator; 72. Cold air vent; 73. Partition; 731. Positioning hole; 74. Fixing post; 75. Threaded hole; 76. Cabinet door. Detailed Implementation

[0021] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Many specific details are set forth in the following description to provide a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Those skilled in the art can make similar extensions without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0022] like Figures 1-4 The diagram shows the structure and usage of the olive oil identification comparison device of this invention. The device includes a positioning base 10, a background plate 20, and a base 30. The base 30 can be configured as adjustable legs, and there are four bases 30 located at the top corners of the bottom of the positioning base 10. There are two background plates 20, arranged adjacent to each other and perpendicularly positioned on the outer edge of the positioning base 10. The inner surfaces of the two background plates 20 are white and black, respectively. In other embodiments, a transparent interlayer is provided on the background plate 20, into which colored cardstock can be inserted. Therefore, the background is not limited to black. To facilitate observation, the color filling the inner surface of the background plate 20 can be adjusted to improve the accuracy of olive oil identification.

[0023] In addition, the positioning base 10 of this utility model is provided with a fixing structure, which includes a first positioning post 41, a second positioning post 42, a connecting frame 43, a fixing frame 44, and an arc-shaped groove 45. The first positioning post 41 is fixed on the top surface of the positioning base 10 and is located at the top corner where the two background plates 20 overlap. The arc-shaped groove 45 is embedded in the positioning base 10 and a slider 46 is provided in the arc-shaped groove 45. The slider 46 can slide in the arc-shaped groove 45 and is fixedly connected to the bottom surface of the second positioning post 42. Furthermore, one end of the connecting frame 43 is rotatably connected to the upper end of the first positioning post 41, and the other end is fixedly connected to the upper end of the second positioning post 42. The connecting frame 43 is arranged along the horizontal plane, and the fixing frame 44 is installed on the upper surface of the connecting frame 43.

[0024] like Figure 3 and Figure 4 As shown, the mounting frame 44 of this utility model is provided with several mounting slots 441. A buffer pad 442 is provided inside the mounting slot 441, and an olive oil container 50 is provided inside the buffer pad 442. The olive oil container 50 is filled with different samples of olive oil to be identified. During use, the comparison device of this utility model places the olive oil container 50 containing olive oil into the mounting slot 441, specifically, by locking it into the buffer pad 442, thus fixing the olive oil container 50. Pushing the second positioning post 42 causes the slider 46 to move within the arc-shaped groove 45, allowing the mounting frame 44 to rotate around the central axis of the first positioning post 41 until the slider 46 moves to the end point of the arc-shaped groove 45. At this point, observation is performed directly in front of the corresponding background plate 20. If observation is required before changing to another background plate 20, simply push the mounting frame 44 in the opposite direction to rotate it until the slider 46 moves to the other end point of the arc-shaped groove 45, and the olive oil can be identified.

[0025] In other embodiments, a mounting plate 61 is fixedly provided at the back corner of the background plate 20 of the comparison device of this utility model. A rotating shaft 62 is provided on the mounting plate 61, and the lower end of the rotating shaft 62 is rotatably connected to the mounting plate 61. The comparison device of this embodiment also provides an illumination structure 60, which includes a support plate 63, an illumination lamp 64, and two positioning plates 65. The positioning plates 65 are fixedly disposed on the bottom surface of the support plate 63, and the illumination lamp 64 is located between the two positioning plates 65. The upper end of the rotating shaft 62 is fixedly connected to one end of the support plate 63. In the comparison device of this embodiment, the illumination structure 60 can improve the brightness during the identification and observation of olive oil, and the illumination lamp 64 of the illumination structure 60 can also achieve angle adjustment under the action of the rotating shaft 62. Specifically, the illumination lamp 64 rotates around the central axis of the rotating shaft 62 to adapt to the identification of olive oil in front of the two background plates and provide them with sufficient and uniform light.

[0026] In other embodiments, this invention also includes a refrigeration chamber 70, which contains a cooler 71 and a partition 73. Several cold air vents 72 are located above the cooler 71, and the partition 73 is positioned above the cold air vents 72. Specifically, threaded holes 75 are provided on the inner wall side of the refrigeration chamber 70, and fixing posts 74 are provided within these threaded holes 75 to support the partition 73. Several positioning holes 731 are provided on the partition 73, arranged evenly in a row. Olive oil containers 50 containing different samples of olive oil are fixed within the positioning holes 731. Then, the cabinet door 76 of the refrigeration chamber 70 is closed for refrigeration. Since the cabinet door 76, except for its outer frame, can be made of transparent glass, it is convenient to observe the crystallization state of the olive oil in the olive oil containers 50 during refrigeration. In this embodiment, the refrigeration chamber 70 can be used to observe the crystallization state of olive oil during the cooling process. Furthermore, for more precise observation, the olive oil containers 50 that have changed after cooling can be placed in the mounting slot 441 of the fixing frame 44 for more accurate observation and judgment.

[0027] The beneficial effects of this utility model through the above technical solution include: (1) The olive oil identification comparison device of this utility model identifies olive oil by visual observation. With the help of this comparison device, the same lighting conditions, background color and observation angle can be set, which makes it easy to identify the quality of olive oil. (2) In addition, this utility model solves the problems of easy sample confusion, non-standard observation conditions, and low efficiency of parallel comparison of multiple samples in the visual identification process of olive oil in the prior art, and improves the reliability and practicality of low temperature crystallization method in the identification of the authenticity and quality of olive oil.

[0028] Obviously, the described embodiments are only some, not all, of the embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the embodiments of this utility model without inventive effort are within the scope of protection of this utility model.

Claims

1. A comparison device for discriminating olive oil, characterized by, The system includes a positioning chassis (10), a background plate (20), a base (30), and a lighting structure (60). The base (30) is located at the bottom of the positioning chassis (10). There are two background plates (20), which are adjacent to each other and vertically arranged on the outer edge of the positioning chassis (10). The positioning chassis (10) is provided with a fixing structure, which includes a first positioning post (41), a second positioning post (42), a connecting frame (43), a fixing frame (44), and an arc groove (45). A slider (46) is provided in the arc groove (45), and the slider (46) is fixedly connected to the bottom surface of the second positioning post (42).

2. The comparison device for identifying olive oil according to claim 1, characterized in that, The first positioning post (41) is fixed to the top surface of the positioning chassis (10) and is located at the top corner where the two background plates (20) overlap.

3. The comparison device for identifying olive oil according to claim 1, characterized in that, One end of the connecting frame (43) is rotatably connected to the upper end of the first positioning post (41), and the other end is fixedly connected to the upper end of the second positioning post (42).

4. The comparison device for identifying olive oil according to claim 1, characterized in that, The fixing frame (44) is installed on the upper surface of the connecting frame (43), which is arranged along the horizontal plane.

5. The comparison device for identifying olive oil according to claim 1, characterized in that, The mounting bracket (44) is provided with several mounting slots (441), and a buffer pad (442) is provided in the mounting slot (441). An olive oil container (50) is provided in the buffer pad (442).

6. The comparison device for identifying olive oil according to claim 1, characterized in that, The inner surfaces of the two background panels (20) are white and black, respectively.

7. The comparison device for identifying olive oil according to claim 1, characterized in that, An installation plate (61) is fixedly provided at the back corner of the background plate (20). A rotating shaft (62) is provided on the installation plate (61), and the lower end of the rotating shaft (62) is rotatably connected to the installation plate (61).

8. The comparison device for identifying olive oil according to claim 7, characterized in that, The lighting structure (60) includes a support plate (63), a lighting lamp (64) and two positioning plates (65). The positioning plates (65) are fixedly disposed on the bottom surface of the support plate (63), the lighting lamp (64) is located between the two positioning plates (65), and the upper end of the rotating shaft (62) is fixedly connected to one end of the support plate (63).

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