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One of the most important parameters in olive oil production is the correct reception and classification of olive fruits in batches before starting the oil extraction process. This work proposes an automatic inspection system based on computer vision to classify automatically different lots of olives for oil production when the milling process starts. The classification is based on the differentiation,...
The olive paste preparation is one of the most important task within the olive oil elaboration process. It greatly determines the quality of the obtained oil, and imposes an upper bound on the achievable extraction yield. Currently, the master miller is the person in the plant who adjusts the productive process parameters. The decisions are based on his knowledge and it depends on the proposed elaboration...
The determination of the content of impurities is a very frequent analysis performed on virgin olive oil samples, but the official method is quite work-intensive, and it would be convenient to have an alternative approximate method to evaluate the performance of the impurity removal process. In this work we develop a system based on computer vision and pattern recognition to classify the content of...
The virgin olive oil elaboration process (VOOEP) is an industrial process whose control relies heavily in the knowledge of experts. In this paper, the basis of a fuzzy expert system for the determination of the set points of the VOOEP which uses inputs from the expert operator is presented, and a system is constructed and validated based on the knowledge of expert operators of the process. The expert...
The olive paste preparation is one of the most important task within the olive oil elaboration process. It greatly determines the quality of the obtained oil, and imposes an upper bound on the achievable extraction yield. Currently, the malaxing state control of the olive paste is performed by the master miller, who observes periodically the paste inside the thermo mixer and acts on variables manually...
The determination of the content of impurities is a very frequent analysis performed on virgin olive oil samples, but the official method established in the European norm CE 2568/91 is quite work-intensive, and it would be convenient to have an alternative approximate method to evaluate the performance of the impurity removal process. In this work we develop a system based on computer vision and pattern...
The analysis of the quality of a virgin olive oil involves the determination of a series of chemical indexes and organoleptic characteristics. In this work we propose an online prediction model for three chemical indexes: acidity, peroxide index and humidity content, based on an hyperspectral artificial vision system. Two methods have been developed for the construction of the model: (1) partial least...
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