RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE

  • V. Giovenzana Università degli Studi di Milano
  • R. Beghi Università degli Studi di Milano
  • R. Civelli Università degli Studi di Milano
  • S. Trapani University of Florence
  • M. Migliorini Promofirenze, Special Agency of the Florence Chamber of Commerce, Laboratorio Chimico Merceologico Unit
  • E. Cini University of Florence
  • B. Zanoni University of Florence
  • R. Guidetti Università degli Studi di Milano

Abstract

The aim of this work is the application of vis/NIR spectroscopy in order to correlate spectral data acquired on intact olives just before or in pastes during the milling process, to the crucial parameters for the optimization of the process. Physical measurements (i.e. yield point force and total deformation energy) were performed on the olive samples; after the fruit were crushed for olive paste production, chemical analysis (moisture, oil and sugars content) and maturity index (MI) were measured and correlated to the spectral data. The obtained results were encouraging for chemical, texture and MI parameters, demonstrating the feasibility of real-time prediction of important indices for the milling plant settings.

Author Biographies

V. Giovenzana, Università degli Studi di Milano
Department of Agricultural and Environmental Sciences - Production, Landscape, AgroenergyPostdoctoral fellow
R. Beghi, Università degli Studi di Milano
Department of Agricultural and Environmental Sciences - Production, Landscape, AgroenergyPostdoctoral fellow
R. Civelli, Università degli Studi di Milano
Department of Agricultural and Environmental Sciences - Production, Landscape, AgroenergyPhD
S. Trapani, University of Florence
Department of Agricultural Biotechnology, Food Technology SectionPostdoctoral fellow
E. Cini, University of Florence
Department of Economics, Engineering, Science and Technology Agriculture and ForestryProfessor
B. Zanoni, University of Florence
Department of Agricultural Biotechnology, Food Technology SectionProfessor
R. Guidetti, Università degli Studi di Milano
Department of Agricultural and Environmental Sciences - Production, Landscape, AgroenergyProfessor

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Published
2017-02-22
How to Cite
GIOVENZANA, V. et al. RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE. Italian Journal of Food Science, [S.l.], v. 29, n. 2, feb. 2017. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/560>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v560.

Keywords

Chemometrics; Milling plant; Olive pastes; Optical analysis; Ripening; Texture