Quality analyses of oil from olive fruit are performed according to regulated procedures and
in accredited laboratories that are usually separated from the oil mill. These analytics …

This work proposes classification models for the prediction of olive maturity index based on
Fourier Transform-Near Infrared (FT-NIR) spectra of intact drupes. An image analysis (IA) …

The application of self-contained field-portable, internet connected spectroscopic
diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported. A UV …

Monitoring some of the parameters that affect the quality of table olives for green processing
is fundamental in a farmer's decision making. This work develops an affordable system for in …

Among several parameters defined for the commercial classes of virgins olive oils (VOOs),
there is one, the fatty acid ethyl ester (FAEE), that is only define for the best quality (EVOO) …

The highest quality of extra virgin olive oil must be guaranteed to succeed in the competitive
market of the industry. To fulfil this need, high standards of fruit quality are required. In recent …

The production of 'Premium'olive oil depends in large part on the quality of the fruit. Small
producers see themselves confronted with vast investments and logistic snags when they …

Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most
important parameters that define the quality of virgin olive oils are the free acidity and the …

This paper provides a zero defect manufacturing (ZDM) approach designed for the virgin
olive oil (VOO) industry, with the objective of producing the best possible product using …

The electronic nose is a non-invasive technology suitable for the analysis of edible oils. One
of the practical applications in the olive oil industry is the classification of virgin oils based on …