The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Sheep cheese whey (SCW) is a by-product from the dairy industry, and due to its composition, it is very hazardous for natural bodies of water. However, illegal discharges of this product have been commonly reported in watercourses and reservoirs. To prevent this type of actions, a simple and affordable sensor has been designed and validated using diverse water samples from different sources containing...
The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spectroscopy and non-linear artificial neural networks (ANNs).The data obtained from the spectroscopic analysis was treated and prepared to be used as independent...
A common phenomenon that takes place in bottled extra virgin olive oil (EVOO) is the photooxidation of its pigments, especially chlorophyll, which acts as a singlet-oxygen sensitizer. This translates into a severe decrease of quality, potentially leading to oxidized and rancid olive oils by the time they reach to the consumers. In this current research, the photochemical degradation has been monitored...
A non-linear model has been developed to estimate the water content of 1-butyl-3-methylimidazolium tetrafluoroborate, 1-butyl-3-methylimidazolium methylsulfate, and 1,3-dimethylimidazolium methylsulfate ionic liquids using their respective refractive index values. The experimental values measured to design the neural network (NN) model were registered at 298.15K. These were determined at different...
A multilayer perceptron neural network (NN) model has been created for the estimation of the water content present in the following ionic liquids (ILs): 1-butyl-3-methylimidazolium tetrafluoroborate, 1-butyl-3-methylimidazolium methylsulfate, 1,3-dimethylimidazolium methylsulfate and 1-ethyl-3-methylimidazolium ethylsulfate. To achieve this goal, their density and viscosity values were used. The experimental...
We developed a novel computerized approach based on lag-k autocorrelation coefficients (LCCs) and linear models (LMs) to estimate the concentration of lycopene in foods by the spectroscopy. The LCCs were calculated using the data obtained using whole visible scans from 400 to 600nm (vide supra) of lycopene standards and food samples (ketchup, tomato juice and tomato sauce). The chaotic parameter (CP)...
Two mathematical methods to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO), refined olive-pomace oil (ROPO), sunflower (SO) or corn (CO) oils have been described here. These methods are linear and non linear models based on chaotic parameters (CPs, Lyapunov exponent, autocorrelation coefficients and two fractal dimensions) which were calculated from UV–vis scans...
With the purpose of estimating the lycopene concentration in tomato food samples, in an non-destructive way, several types of linear models of color parameters have been tested using individual values of L*, a* and b* values, (a*/b*), (a* 2 /b* 2 ) and chroma parameters from tomato juice and fresh tomato fruits obtained with two different apparatus (Minolta CR-200b triestimulus colorimeter...
A new computerized approach to the determination of water in 1-butyl-3-methylimidazolium bis(trifluoromethylsulfonyl) imide, 1-butyl-3-methylimidazolium hexafluorophosfate and 1-ethyl-3-methylimidazolium bis(trifluoromethylsulfonyl) imide ionic liquids (ILs) using the differential scanning calorimeter (DSC) scans of their mixtures with water is presented here. This approach consists of a combination...
Two fractal dimensions and the Liapunov exponent (LE) have been applied to detect noisy output signals from UV spectrophotometer (UV), thermogravimetric analyzer (TGA) and differential scanning calorimeter (DSC) apparatus of 1-ethyl-3-methylimidazolium ethylsulfate ionic liquid ([emim][EtSO 4 ]). The data collected from these three pieces of equipment were classified before calculating LE,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.