Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil

Özdemir, Durmuş; Öztürk, Betül

doi:10.38212/2224-6614.2447

Cited by 14 publications

(9 citation statements)

References 24 publications

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“…Another study on olive oil counterfeiting, applying FT-NIR in the 1000–2500 nm range, revealed that the standard error of predictions ranged between 2.49 and 2.88% V / V for the olive-sunflower oil binary mixture, and 1.42–6.38% V / V for the ternary mixtures of olive–sunflower–corn oil. The R 2 values of models estimating olive oil content were typically more than 0.99 [ 117 ].…”

Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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Amid today’s stringent regulations and rising consumer awareness, failing to meet quality standards often results in health and financial compromises. In the lookout for solutions, the food industry has seen a surge in high-performing systems all along the production chain. By virtue of their wide-range designs, speed, and real-time data processing, the electronic tongue (E-tongue), electronic nose (E-nose), and near infrared (NIR) spectroscopy have been at the forefront of quality control technologies. The instruments have been used to fingerprint food properties and to control food production from farm-to-fork. Coupled with advanced chemometric tools, these high-throughput yet cost-effective tools have shifted the focus away from lengthy and laborious conventional methods. This special issue paper focuses on the historical overview of the instruments and their role in food quality measurements based on defined food matrices from the Codex General Standards. The instruments have been used to detect, classify, and predict adulteration of dairy products, sweeteners, beverages, fruits and vegetables, meat, and fish products. Multiple physico-chemical and sensory parameters of these foods have also been predicted with the instruments in combination with chemometrics. Their inherent potential for speedy, affordable, and reliable measurements makes them a perfect choice for food control. The high sensitivity of the instruments can sometimes be generally challenging due to the influence of environmental conditions, but mathematical correction techniques exist to combat these challenges.

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Section: Near Infrared (Nir) Spectroscopy: Historical Background Amentioning

confidence: 99%

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Aouadi

Zaukuu

Vitális

et al. 2020

Sensors

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“…They can serve to differentiate samples that rely on spectral information. This refers to the construction of the discriminant model [26,27]. As spectra differ, it is also possible to establish the relation between spectral data and certain properties such as IT, which results in the construction of the reference model [28].…”

Section: Fat Characterization By Ft-irmentioning

confidence: 99%

The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats

et al. 2020

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This study aims to compare the quality of fat extracted from different priced dry pet food for adult cats through classical and instrumental methods: pressure differential scanning calorimetry (PDSC), Fourier transform infrared spectroscopy (FT-IR) or gas chromatography (GC). Fat extracted from pet food was examined for induction time (IT), fatty acid composition, free fatty acid (FFA) content and peroxide value with the use of PDSC, GC, acid–base and iodometric titration, respectively. FT-IR data from the selected spectral regions correlate with the value of oxidation IT or the content of FFA. This resulted in construction of a reference model for IT with the following statistical features: Rcalibration = 0.917 (RMSEC = 28.0) and Rvalidation = 0.841 (RMSEP = 34.6). For fatty acid content, model statistics were as follows: Rcalibration = 0.912 (RMSEC = 0.61) and Rvalidation = 0.856 (RMSEP = 0.75). Discriminant model that uses spectral data alone, calculated with performance index 83.7 allowed distinguishing the studied pet food samples due to the price. Studies conducted proved PDSC and IR as reliable analytical techniques to control and monitor the quality of dry pet food for cats. Considering quality of the studied samples, it was proved that low-priced pet foods can be stored longer than premium-priced ones, while former is nutritionally more beneficial for adult cats.

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“…For example, around 1,500,000 children die due to diarrhea every year [13]. Heavy metals are highly toxic and also create a lot of environmental concerns [2,[14][15][16]. To address these issues, there is an urgent need for effective systems for frequently monitoring water quality parameters.…”

Section: Introductionmentioning

confidence: 99%

Efficient energy resource utilization in a wireless sensor system for monitoring water quality

Olatinwo

Joubert

2019

J Wireless Com Network

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In this paper, a new approach to energy harvesting and data transmission optimization in a heterogeneous-based multi-class and multiple resource wireless transmission wireless sensor network system that focus on monitoring water and its quality is presented. Currently, energy is a scarce resource in wireless sensor networks due to the limited energy budget of batteries, which are typically employed for powering sensors. Once the available energy of a particular sensor node battery is depleted, such sensor node becomes inactive in a network. As a consequence, such node may not be able to participate in the transmission of the application signal in the uplink stage of the network, resulting in a lack of ability to communicate vital signals in a timely manner. Energy scarcity has been a long standing problem in wireless sensor network applications. To address this problem, energy harvesting from intended radiofrequency power source is considered in this work. However, wirelessly powered wireless sensor network systems are confronted by unfairness in resource allocation problem, as well as interference problem in multiple energy resource transmissions. These problems adversely impact the performance of the system in the context of the harvested energy by the sensor nodes, sensors information transmission rates, and the overall system throughput rate. These problems are tackled in this paper by formulating a sum-throughput maximization problem to reduce system energy consumption and enhance the system overall throughput rate. The throughput optimization problem is formulated as a non-convex function. Through the exploitation of the problem structure, it is converted to a convex function. The mathematical models of the optimization problem are validated through numerical simulations. The simulation results reveal that the proposed wireless powered sensor network system outperforms an existing wireless powered sensor network system, by comparison of the numerical simulations of this work to the numerical simulations of the existing WPSN system, regardless of the distances of the sensor nodes to the IPS and the base station. Also, the newly proposed method performs efficiently using parameters that include path-loss exponent impact, performance comparison of systems, convergence based on iteration, comparison based on unequal network distances to the BS, transmission power impact on the attainable throughput and on fraction of energy consumed on information transmissions, and influence of different number of nodes in the network classes.

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Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil

Cited by 14 publications

References 24 publications

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats

Efficient energy resource utilization in a wireless sensor system for monitoring water quality

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