The aim of this work was to test on olives a portable vis /NIR system (400-1000 nm) to perform analysis of physical-chemical parameters such as SSC and texture before the oil extraction process.
Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy / Roberto Beghi; Valentina Giovenanza; Raffaele Civelli; Enrico Cini; Riccardo Guidetti. - In: JOURNAL OF AGRICULTURAL ENGINEERING. - ISSN 2239-6268. - STAMPA. - XLIV:e8:(2013), pp. 56-61.
Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy
CINI, ENRICO;
2013
Abstract
The aim of this work was to test on olives a portable vis /NIR system (400-1000 nm) to perform analysis of physical-chemical parameters such as SSC and texture before the oil extraction process.
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
202-748-3-PB.pdf
accesso aperto
Tipologia:
Pdf editoriale (Version of record)
Licenza:
Open Access
Dimensione
766.27 kB
Formato
Adobe PDF
|
766.27 kB | Adobe PDF |
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
