Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy
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منابع مشابه
Prediction of oil content in olive fruit using Fourier transformed infrared spectroscopy FT-IR coupled with partial least squares regression
A rapid Fourier transformed infrared (FT-IR) attenuated total reflectance (ATR) spectroscopic is applied to predict the quantity of oil in fresh olive in tree. The analytical method is evaluated by use of validation samples with nearly quantitative oil. 80 samples of olives in oil content, which varies between 8 and 21%, picked up in the Moroccan region, were subjected to infrared analysis. Ana...
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تاریخ انتشار 2017