The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is transmitted via data logger for the storage of data, entered and processed, in order to identify particular details and therefore to intervene in the thermoconditioning system. During the conservation period, the main qualitative parameters of the bottled extra virgin olive oil are analyzed by means of chemical analyzes from monovarietals.

Planeta (2020). Sensor to safeguard quality in the conservation of siciian extra virgin olive oil. In 24th IMEKO TC4 International Symposium and 22nd International Workshop on ADC and DAC Modelling and Testing, IWADC 2020 (pp. 260-264). International Measurement Confederation (IMEKO).

Sensor to safeguard quality in the conservation of siciian extra virgin olive oil

Planeta
2020-01-01

Abstract

The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is transmitted via data logger for the storage of data, entered and processed, in order to identify particular details and therefore to intervene in the thermoconditioning system. During the conservation period, the main qualitative parameters of the bottled extra virgin olive oil are analyzed by means of chemical analyzes from monovarietals.
Settore AGR/15 - Scienze E Tecnologie Alimentari
978-92-990084-7-8
http://www.imeko-tc4-2020.org/
Planeta (2020). Sensor to safeguard quality in the conservation of siciian extra virgin olive oil. In 24th IMEKO TC4 International Symposium and 22nd International Workshop on ADC and DAC Modelling and Testing, IWADC 2020 (pp. 260-264). International Measurement Confederation (IMEKO).
File in questo prodotto:
File Dimensione Formato  
IMEKO TC4 2020 PLANETA.pdf

Solo gestori archvio

Tipologia: Versione Editoriale
Dimensione 4.52 MB
Formato Adobe PDF
4.52 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/450340
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact