6533b7defe1ef96bd1275d6f
RESEARCH PRODUCT
The use of near-infrared spectrometry in the olive oil industry.
M. De La GuardiaJavier MorosSergio ArmentaSalvador Garriguessubject
Spectroscopy Near-InfraredFood industrybusiness.industryFatty AcidsWaterNear-Infrared SpectrometryFood ContaminationGeneral MedicineIndustrial and Manufacturing EngineeringQualitative analysisVegetable oilFruitOleaEdible oilEnvironmental scienceFood IndustryPlant OilsFood sciencebusinessFood qualityOlive OilFood ScienceOlive oildescription
The enormous possibilities offered by near-infrared (NIR) spectroscopy for the (on/in/at-line) quality control process of olive fruits, pastes, and oils are summarized throughout this paper. Special attention has been paid to the combination of NIR and chemometric treatments for the on-line analysis of olive fruits and also for the quality parameters evaluation on olive oils and pastes which can enhance the production of a high quality olive oil and the selection of olive fruit with superior properties. The implementation of NIR sensors in olive mills with successful results has also been reviewed and the commercial olive fruit and oil analyzers highlighted.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2010-06-04 | Critical reviews in food science and nutrition |