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Effect of Bruise Susceptibility of Olive on the Chemical and Dielectric Properties of Extracted Olive Oil

Publish Year: 1400
Type: Conference paper
Language: English
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MDCONF07_098

Index date: 21 May 2022

Effect of Bruise Susceptibility of Olive on the Chemical and Dielectric Properties of Extracted Olive Oil abstract

Mechanical damage during the olive harvest and post-harvest process affects the quality of the extracted olive oil. In this study three types of Oily, Yellow and Fishemi at three ripening stages of unripe, semi-ripe and ripe were harvested. On the one hand, the quality characteristics of olive oil including the value of acidity, peroxide, sterol compounds, fatty acid composition and totalphenol of the extracted olive oil were obtained. On the other hand, the dielectric properties thatrelated to chemical properties were measured. For this purpose, the phase shift and gain voltages were obtained by spectroscopic dielectric technique and the output data were evaluated by artificialneural network (ANN) and support vector machine (SVM). Qualitative indices showed that although the extracted olive oil of all samples were extra virgin olive oil (EVOO), the cultivar,ripening stage and the material of harvester affect the quality of extracted olive oil.

Effect of Bruise Susceptibility of Olive on the Chemical and Dielectric Properties of Extracted Olive Oil Keywords:

Effect of Bruise Susceptibility of Olive on the Chemical and Dielectric Properties of Extracted Olive Oil authors

Abbas Akbarnia

Machine design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology (IROST), Tehran,Iran