Sensor to safeguard quality in the conservation of siciian extra virgin olive oil

Abstract

The production of olive oil in Sicily, in recent decades, has implemented the use of technologies that have as their main objective the sustainable safeguarding of food quality. Food quality both from the point of view of the transformation process, and from the point of view of product conservation, from olive oil is not a simple condiment but involves important nutritional attentions with health implications. The preservation of bottled olive oil is fundamental in order to improve the life cycle of the product after its transformation, in shelf life. The parameters observed during the observed conservation and storage period; temperature and relative humidity. The information collected is transmitted via data logger for the storage of data, entered and processed, in order to identify particular details and therefore to intervene in the thermoconditioning system. During the conservation period, the main qualitative parameters of the bottled extra virgin olive oil are analyzed by means of chemical analyzes from monovarietals.