Evaluation of extra virgin olive oil stability by artificial neural network

2015 ◽  
Vol 179 ◽  
pp. 35-43 ◽  
Author(s):  
Simone Faria Silva ◽  
Carlos Alberto Rodrigues Anjos ◽  
Rodrigo Nunes Cavalcanti ◽  
Renata Maria dos Santos Celeghini
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Stability ◽  
Artificial Neural

A predictive artificial neural network model as a simulator of the extra virgin olive oil elaboration process

2017 ◽  
Vol 25 (4) ◽  
pp. 278-285 ◽  
Author(s):  
Estrella Funes ◽  
Yosra Allouche ◽  
Gabriel Beltrán ◽  
M Paz Aguliera ◽  
Antonio Jiménez
Keyword(s):  
Olive Oil ◽  
Real Time ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Prediction Errors ◽  
Process Variables ◽  
Virtual Plant ◽  
Infrared Spectral ◽  
Artificial Neural

Nine neural models were created to predict the characteristics of the extra virgin olive oil developed as a quality objective and by-products. These models are designed with the help of data of process variables from physical sensors such as temperature, flows, current intensity, etc. and physicochemical ones like the near infrared spectrum of the olive mass. The results obtained for the extractability of the process (fatty content and moisture) were highly significant correlations (r2≥0.90) and with similar prediction errors (root mean of squared error of prediction) relative to other analysis techniques which measure the by-product directly. For prediction the models gave correlations above 0.94, with the exception of ultraviolet absorption coefficients (0.72–0.84), with small prediction errors and the quality indicator relative error range with values above the optimal 10. The set of developed artificial neural networks models constitute the basis of the global ‘simulator’ tool of the extra virgin olive oil process. This simulator can perform a predictive optimization of the process to pre-adjust the process variables according to the goals marked in productivity or quality, from an near infrared spectral database or by real-time scanning. This simulator could be integrated into a control system that performs the function of a ‘virtual plant’ that allows the said system to adjust in real time the appropriate variables to meet the objectives.

scholarly journals DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

2012 ◽  
Vol 61 (6) ◽  
pp. 303-309 ◽  
Author(s):  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Massimiliano Rinaldi ◽  
Maria Paciulli ◽  
Stefano Vecchio ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Stability
Sign in / Sign up

Export Citation Format

Share Document