Articles
Automated monitoring of table olive storage brines through an innovative sensorized smart system
Article number
1446_54
Pages
419 – 425
Language
English
Abstract
Table olive production and consumption have shown a clear growth trend in recent years, worldwide.
The quality of table olives depends on the ability to limit collateral effects associated with postharvest olive processes, which are needed to debitter and stabilize the final product.
Olives ready for consumption must be intact and retain the characteristic flavors and aromas appreciated by consumers.
Therefore, control of transformation and storage processes is very important, because changes in environmental conditions, variations in the olive-to-brine ratio or alterations in the brine’s chemical and physical parameters can lead to undesirable spontaneous fermentations, thus decreasing the olives’ commercial and nutritional value.
In this study, an innovative user-friendly system, equipped with low-cost digital and sensitized devices, was realized and implemented for monitoring key fermentation parameters of table olives.
Chemico-physical parameters of different olives brines, including temperature, pH, salinity, free acidity, volatile acidity and residual sodium hydroxide, were analysed using both the automated system and the Official Reference Methods, to test the performance of the prototype and verify the accuracy and repeatability of the measurements.
The results highlighted a good linearity for all parameters tested and a relatively low mean deviation between the two approaches, showing that the device provides accurate and reliable data, ensuring that brine compliance can be monitored and thus table olive quality and safety can be controlled.
The device provides real-time data, reducing the risk of errors and minimizing the need for human intervention.
In addition, real-time monitoring enables immediate adjustment of fermentation parameters, ensuring optimal conditions for the growth of desired microorganisms and minimizing the risk of spoilage.
This innovation can help greatly optimize the efficiency and productivity of table olive production, improving product quality.
The quality of table olives depends on the ability to limit collateral effects associated with postharvest olive processes, which are needed to debitter and stabilize the final product.
Olives ready for consumption must be intact and retain the characteristic flavors and aromas appreciated by consumers.
Therefore, control of transformation and storage processes is very important, because changes in environmental conditions, variations in the olive-to-brine ratio or alterations in the brine’s chemical and physical parameters can lead to undesirable spontaneous fermentations, thus decreasing the olives’ commercial and nutritional value.
In this study, an innovative user-friendly system, equipped with low-cost digital and sensitized devices, was realized and implemented for monitoring key fermentation parameters of table olives.
Chemico-physical parameters of different olives brines, including temperature, pH, salinity, free acidity, volatile acidity and residual sodium hydroxide, were analysed using both the automated system and the Official Reference Methods, to test the performance of the prototype and verify the accuracy and repeatability of the measurements.
The results highlighted a good linearity for all parameters tested and a relatively low mean deviation between the two approaches, showing that the device provides accurate and reliable data, ensuring that brine compliance can be monitored and thus table olive quality and safety can be controlled.
The device provides real-time data, reducing the risk of errors and minimizing the need for human intervention.
In addition, real-time monitoring enables immediate adjustment of fermentation parameters, ensuring optimal conditions for the growth of desired microorganisms and minimizing the risk of spoilage.
This innovation can help greatly optimize the efficiency and productivity of table olive production, improving product quality.
Publication
Authors
R. Manganiello, M. Pagano, R. Ciccoritti, C. Cedrola, P. Mattei, R. Tomasone
Keywords
smart analysis, sensors, digital system, olives brine, fermentation process monitoring
Online Articles (54)