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9 September 2019 Measuring water residue in olive oil by means of a smartphone-connected pocket spectrometer and artificial intelligence
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Proceedings Volume 11199, Seventh European Workshop on Optical Fibre Sensors; 111993H (2019) https://doi.org/10.1117/12.2540041
Event: Seventh European Workshop on Optical Fibre Sensors, 2019, Limassol, Cyprus
Abstract
SCiO is a smartphone-connected pocket spectrometer operating in the 700-1100 nm band. Together with a learning machine algorithm, it already demonstrated the effectiveness for distinguishing extra virgin from non extra virgin olive oils and for the multi-analysis of nutraceutical indicators. This paper shows a new experiment for the assessment of water residue at the end of the olive oil production process. Principal Component Analysis and Linear Discriminant Analysis were used to demonstrate a qualitative screening with a threshold of 0.5% v/v of water content and an accuracy of 93%. Also, a model for predicting the water concentration was created by means of the Partial Least Square regression, providing a regression coefficient R2 =0.92, and an error of 0.26%.
© (2019) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
L. Ciaccheri, B. Adinolfi, A. A. Mencaglia, C. Pellegrini Strozzi, and A. G. Mignani "Measuring water residue in olive oil by means of a smartphone-connected pocket spectrometer and artificial intelligence", Proc. SPIE 11199, Seventh European Workshop on Optical Fibre Sensors, 111993H (9 September 2019); https://doi.org/10.1117/12.2540041
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