Classification and adulteration control of vegetable oils based on microwave reflectometry analysis

Journal of Food Engineering

Volumn 112, Issue 4, 2012, Pages 338-345

  Cataldo, Andrea ^a   Piuzzi, Emanuele ^b   Cannazza, Giuseppe ^a   De Benedetto, Egidio ^a  

^a UNIVERSITY OF SALENTO   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Dielectric properties; Food quality; Microwave; Oil adulteration; Quality control; Time domain reflectometry

Indexed keywords

CONTROL PURPOSE; DIELECTRIC CHARACTERIZATION; FOOD QUALITY; OIL ADULTERATIONS; OLIVE OIL PRODUCTION; PARTIAL LEAST SQUARE ANALYSIS; PREDICTIVE MODELS; REFLECTOMETRY; SPECTRAL SIGNATURE; TIME DOMAIN REFLECTOMETRY;

DATA PROCESSING; DIELECTRIC PROPERTIES; MICROWAVES; PERMITTIVITY MEASUREMENT; PRINCIPAL COMPONENT ANALYSIS; REFLECTION; REFLECTOMETERS; VEGETABLE OILS;

QUALITY CONTROL;

EID: 84862676304     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.04.012     Document Type: Article

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