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Paper
Title

Feasibility of Application of Dielectric Technique and ANN to evaluate qualification of Virgin Olive Oil

Year: 1398
COI: NCFOODI26_906
Language: EnglishView: 313
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Authors

Mahdi Rashvand - Machine design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran
Abbas Akbarnia - Machine design and Mechatronics Department, Institute of Mechanics, Iranian Research Organization for Science and Technology, Tehran
Mahmoud Soltani - Biosystem Engineering Department, Faculty of Agricultural, University of Tehran, Tehran

Abstract:

Due to the high price of olive oil, the quality of this product has a very significant for consumers. Generally, the quality of olive oil is measured by two indexes of acidity and peroxide value. In this research, dielectric technique and artificial neural network (ANN) were used to predict the acidity and peroxide value of olive oil. The best result of vector support was obtained by Gaussian algorithm with accuracy of 0.99.The results showed that the device and the evaluation methods were appropriate for prediction of acidity and peroxide value of olive oil.

Keywords:

Paper COI Code

This Paper COI Code is NCFOODI26_906. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/957992/

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Rashvand, Mahdi and Akbarnia, Abbas and Soltani, Mahmoud,1398,Feasibility of Application of Dielectric Technique and ANN to evaluate qualification of Virgin Olive Oil,3rd International and 26th National Iranian Food Science and Technology Congress,Tehran,https://civilica.com/doc/957992

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The specifications of the publisher center of this Paper are as follows:
Type of center: پژوهشگاه دولتی
Paper count: 1,649
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