Search results for "Sensor"
showing 10 items of 4594 documents
L'uso congiunto dell'analisi strumentale e sensoriale per la valutazione di pesche, nettarine e albicocche
2009
Profilo sensoriale di frutti di mango (Mangifera indica L.) coltivati in Sicilia.
2012
FRUIT QUALITY EVALUATION OF FOUR LOQUAT CULTIVARS GROWN IN SICILY
2011
Chemical (soluble solids content, titratable acidity, pH), morphological (weight, longitudinal and transversal diameter, thickness of the flesh, number of seeds, peel colour), and sensorial characteristics of four loquat cultivars (‘Algerie’, ‘Claudia’, ‘Nespolone di Trabia’ and ‘Sanfilippara’) from mature, organically-grown trees in Sicily, were analysed. The determinations were carried out by traditional instrumental techniques, by a panel test and by an electronic olfactory system. A panel of 10 trained judges was used to determine intensity of some attributes in the sensory profile of the different cultivars, while the electronic olfactory system was used to identify possible difference…
Dispositivo e metodo di misura delle caratteristiche energetiche delle precipitazioni
2018
Greenhouse climate control using wireless sensors
2008
A wireless sensor network for vineyard management in Sicily (Italy)
2013
Wine quality depends on many factors, such as the choice of variety, stock, training system, pruning as well as environmental parameters and cultivation techniques performed in the vineyard. Monitoring the micro-climate of grapevine allows to conveniently perform the most important cultivation techniques (soil management, pesticide treatments, green pruning, harvest) thus reducing the operating costs of the vineyard, and increasing the overall quality of the grapes. The aim of the present study is to monitor the micro-climate of grapevine in order to control spring period hazards, to reduce the operating costs of the vineyard and to increase the quality of grapes. For this purpose a Wireles…
VARIABILITÀ SPAZIALE DELLA CONDUCIBILITÀ ELETTRICA SU SUOLI FORESTALI EVOLVENTI SULLA SERIE GESSOSO-SOLFIFERA
2004
In Sicilia, una superficie di circa 250.000 ettari, è interessata da suoli affetti da salinità. In laboratorio, la salinità del suolo può essere stimata, indirettamente, determinando la conducibilità elettrica (CE) dell’estratto di sospensioni suolo/acqua, mentre per la sua stima diretta in campo si sta diffondendo l’uso dei sensori ad induzione elettromagnetica. Scopo del lavoro è stata la valutazione della variabilità spaziale della conducibilità elettrica di suoli affetti da salinità, con un sensore elettromagnetico. L’area di studio ricade nella Sicilia centrale, nel “Complesso Boscato Mustigarufi” i cui suoli presentano un diverso contenuto di sali. Le misure, effettuate in 329 punti s…
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily
In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…
Influence of "single-origin" coffees on sensory characteristics of Espresso.
2004
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
2020
Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…