Articles producció científica> Química Analítica i Química Orgànica

Measurement Strategies for the Classification of Edible Oils Using Low-Cost Miniaturised Portable NIR Instruments

  • Dades identificatives

    Identificador: imarina:9241171
    Handle: https://hdl.handle.net/20.500.11797/imarina9241171
    Autors:
    Giussani, BarbaraEscalante-Quiceno, Alix TatianaBoque, RicardRiu, Jordi
    Resum:
    Miniaturised near-infrared (NIR) instruments have been increasingly used in the last few years, and they have become useful tools for many applications on different types of samples. The market already offers a wide variety of these instruments, each one having specific requirements for the correct acquisition of the instrumental signal. This paper presents the development and optimisation of different measuring strategies for two miniaturised NIR instruments in order to find the best measuring conditions for the rapid and low-cost analysis of olive oils. The developed strategies have been applied to the classification of different samples of olive oils, obtaining good results in all cases.

  • Altres:

    Autor segons l'article: Giussani, Barbara; Escalante-Quiceno, Alix Tatiana; Boque, Ricard; Riu, Jordi;
    Departament: Química Analítica i Química Orgànica
    Autor/s de la URV: Boqué Martí, Ricard / Riu Rusell, Jordi
    Paraules clau: Virgin olive oils Spectroscopy Olive oil Near-infrared spectroscopy Near-infrared spec-troscopy Miniaturised instrumentation Measurement strategies Classification
    Resum: Miniaturised near-infrared (NIR) instruments have been increasingly used in the last few years, and they have become useful tools for many applications on different types of samples. The market already offers a wide variety of these instruments, each one having specific requirements for the correct acquisition of the instrumental signal. This paper presents the development and optimisation of different measuring strategies for two miniaturised NIR instruments in order to find the best measuring conditions for the rapid and low-cost analysis of olive oils. The developed strategies have been applied to the classification of different samples of olive oils, obtaining good results in all cases.
    Àrees temàtiques: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: jordi.riu@urv.cat ricard.boque@urv.cat
    Identificador de l'autor: 0000-0001-5823-9223 0000-0001-7311-4824
    Data d'alta del registre: 2024-07-27
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2304-8158/10/11/2856
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Foods. 10 (11):
    Referència de l'ítem segons les normes APA: Giussani, Barbara; Escalante-Quiceno, Alix Tatiana; Boque, Ricard; Riu, Jordi; (2021). Measurement Strategies for the Classification of Edible Oils Using Low-Cost Miniaturised Portable NIR Instruments. Foods, 10(11), -. DOI: 10.3390/foods10112856
    DOI de l'article: 10.3390/foods10112856
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2021
    Tipus de publicació: Journal Publications

  • Paraules clau:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Virgin olive oils
    Spectroscopy
    Olive oil
    Near-infrared spectroscopy
    Near-infrared spec-troscopy
    Miniaturised instrumentation
    Measurement strategies
    Classification
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science

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