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dc.contributor.authorMartínez Gila, Diego Manuel-
dc.contributor.authorCano Marchal, Pablo-
dc.contributor.authorGámez García, Javier-
dc.contributor.authorGómez Ortega, Juan-
dc.identifier.citationMartínez Gila, D., Cano Marchal, P., Gámez García, J., & Gómez Ortega, J. (2015). On-line system based on hyperspectral information to estimate acidity, moisture and peroxides in olive oil samples. Computers and Electronics in Agriculture, 116, 1–7.
dc.description.abstractThe analysis of the quality of virgin olive oil involves the determination of a series of properties, such as chemical indexes and organoleptic characteristics. In addition, the determination of these properties in real-time could be useful in order to improve the olive oil extraction process since the process parameters could be regulated with the real-time moisture information. In this paper, the feasibility of using a non-invasive hyperspectral device, in order to determine on-line three parameters of the olive oil (free acidity, peroxide index and moisture) is studied. In order to study the correlation between these parameters and the information obtained by the hyperspectral sensor (absorption level), three different methods were applied: genetic algorithms (GA), least absolute shrinkage and selection operator (LASSO), and successive projection algorithm (SPA). From the experimental results, reduced values in cross validation were obtained and the optimal wavelengths were pointed out.es_ES
dc.description.sponsorshipDPI2011-27284, TEP2009-5363 and AGR-6429.es_ES
dc.relation.ispartofComputers and Electronics in Agriculturees_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.subjectOlive oiles_ES
dc.subjectProcess controles_ES
dc.subjectHyperspectral imaginges_ES
dc.subjectMachine learninges_ES
dc.titleOn-line system based on hyperspectral information to estimate acidity, moisture and peroxides in olive oil sampleses_ES
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