Measuring water residue in olive oil by means of a smartphone-connected pocket spectrometer and artificial intelligence

L. Ciaccheri; B. Adinolfi; A. A. Mencaglia; C. Pellegrini Strozzi; A. G. Mignani

doi:10.1117/12.2540041

9 September 2019 Measuring water residue in olive oil by means of a smartphone-connected pocket spectrometer and artificial intelligence

L. Ciaccheri, B. Adinolfi, A. A. Mencaglia, C. Pellegrini Strozzi, A. G. Mignani

Author Affiliations +

Proceedings Volume 11199, Seventh European Workshop on Optical Fibre Sensors; 111993H (2019) https://doi.org/10.1117/12.2540041
Event: Seventh European Workshop on Optical Fibre Sensors, 2019, Limassol, Cyprus

Abstract

SCiO is a smartphone-connected pocket spectrometer operating in the 700-1100 nm band. Together with a learning machine algorithm, it already demonstrated the effectiveness for distinguishing extra virgin from non extra virgin olive oils and for the multi-analysis of nutraceutical indicators. This paper shows a new experiment for the assessment of water residue at the end of the olive oil production process. Principal Component Analysis and Linear Discriminant Analysis were used to demonstrate a qualitative screening with a threshold of 0.5% v/v of water content and an accuracy of 93%. Also, a model for predicting the water concentration was created by means of the Partial Least Square regression, providing a regression coefficient R² =0.92, and an error of 0.26%.

Citation Download Citation

L. Ciaccheri, B. Adinolfi, A. A. Mencaglia, C. Pellegrini Strozzi, and A. G. Mignani "Measuring water residue in olive oil by means of a smartphone-connected pocket spectrometer and artificial intelligence", Proc. SPIE 11199, Seventh European Workshop on Optical Fibre Sensors, 111993H (9 September 2019); https://doi.org/10.1117/12.2540041

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