The aim of the present work is to contribute in the fight against the spread of Covid-19, a novel human coronavirus, in hospitals, public transport, airlines, and any enclosed areas. In this study, we have adopted the physical disinfection method by using UVC light as agent. The UVC devices are studied and classified according their disinfectant units, complementary devices, combined disinfection agents, mobilities, and order types. Our finding shows that a mobile robot is the most efficient device to inactivate microorganisms, so we have developed a robot called i-Robot UVC. The robot is equipped with eight UVC lamps around a central column and two lamps on the top. The column is fixed on a mobile base where several sensors are integrated to measure temperature and humidity on the one hand, and on the other, to detect motion plus position and to avoid obstacles. The robot can estimate automatically the disinfection time while monitored by Wi-Fi connection from a phone or a tablet. I-Robot UVC disinfects rooms and equipment with ultraviolet light, and shuts down when humans are around to keep them safe. The robot can kill 99,999% bacteria and various through UVC lamps led. The innovative robot UVC was patented under the number TN2020/0063.

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With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K 232 nm and K 270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

Olive oil is a very versatile product. It has distinctive virtues in the fields of health and nutrition. For this reason olive oil quality has attracted attention and become the focus of many studies. Olive oil quality depends on several factors such as ripening, extraction method, soil type, climatic conditions, harvesting time, varieties and storage conditions. Quality assessment of olive oil is linked to an important series of physicochemical parameters including free fatty acid content, peroxide value and sensory evaluation. The main objective of this study is to investigate using statistical analysis, the main factors influencing the quality of Tunisian olive oils. Physicochemical analysis of 89 samples of olive oil produced in the region of the Sahel and central Tunisia. This study demonstrates that the main factors influencing Tunisian olive oil quality are: olive ripening, harvesting methods, olive pre-processing storage, olive washing, leaf removing, mixing, separation systems and crushing time. The data also shows that the commercial qualitative parameters of virgin olive oil such as free fatty acids, peroxide value, specific spectrophotometric absorptions in the UV region and sensorial assessment depend on the cultivar and quality of olives before processing. The application of good olive-growing practices complemented by studies similar to this would improve the quality of olive oil produced in Tunisia. This will contribute to the promotion and value of these oils as a regional product.