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

被引：0
作者：
Giovenzana, V. [1 ]
Beghi, R. [1 ]
Civelli, R. [1 ]
Trapani, S. [2 ]
Migliorini, M. [3 ]
Cini, E. [4 ]
Zanoni, B. [2 ]
Guidetti, R. [1 ]
机构：
[1] Univ Milan, Dept Agr & Environm Sci, Prod Landscape Agroenergy, Via Celoria 2, I-20133 Milan, Italy
[2] Univ Florence, Dept Agr Biotechnol, Food Technol Sect, Via Donizetti 6, I-50144 Florence, Italy
[3] Promofirenze, Special Agcy Florence Chamber Commerce, Lab Chim, Merceol Unit, Via Orcagna 70, I-50121 Florence, Italy
[4] Univ Florence, Dept Econ Engn Sci & Technol Agr & Forestry, Via San Bonaventura 13, I-50145 Florence, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2017年 / 29卷 / 02期
关键词：
chemometrics; milling plant; olive pastes; optical analysis; ripening; texture; SOLUBLE SOLIDS CONTENT; NIR SPECTROSCOPY; QUALITY PARAMETERS; PHENOLIC-COMPOUNDS; RIPENING PROCESS; HARVESTING TIME; MATURITY INDEX; OIL PRODUCTION; SHELF-LIFE; FRUITS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页码：357 / 369
页数：13
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