Articles producció científica> Química Analítica i Química Orgànica

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

  • Datos identificativos

    Identificador: imarina:9241171
    Handle: https://hdl.handle.net/20.500.11797/imarina9241171
    Autores:
    Giussani, BarbaraEscalante-Quiceno, Alix TatianaBoque, RicardRiu, Jordi
    Resumen:
    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.

  • Otros:

    Autor según el artículo: Giussani, Barbara; Escalante-Quiceno, Alix Tatiana; Boque, Ricard; Riu, Jordi;
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Boqué Martí, Ricard / Riu Rusell, Jordi
    Palabras clave: Virgin olive oils Spectroscopy Olive oil Near-infrared spectroscopy Near-infrared spec-troscopy Miniaturised instrumentation Measurement strategies Classification
    Resumen: 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.
    Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: jordi.riu@urv.cat ricard.boque@urv.cat
    Identificador del autor: 0000-0001-5823-9223 0000-0001-7311-4824
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2304-8158/10/11/2856
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Foods. 10 (11):
    Referencia 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 del artículo: 10.3390/foods10112856
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications

  • Palabras clave:

    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

  • Documentos:

    DocumentPrincipal

  • Cerca a google

    Search to google scholar