| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277609 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠The water content in extra virgin olive oils (EVOO) was assessed by a capacitive technique. ⺠The explored range was 2-512 kHz. ⺠A simple linear regression correlated well water content and capacitance showing R2 values up to 0.959. ⺠Best performances were observed at the frequency of 8 kHz. ⺠Some novel linear correlations also emerged between capacitance and fatty acid composition.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Luigi Ragni, Eleonora Iaccheri, Chiara Cevoli, Annachiara Berardinelli, Alessandra Bendini, Tullia Gallina Toschi,