(1) Background: Extra virgin olive oil production is strictly influenced by the quality of fruits. The optical selection allows for obtaining high quality oils starting from batches with different qualitative characteristics. This study aims to test a CNN algorithm in order to assess its potential for olive classification into several quality classes for industrial purposes, specifically its potential integration and sorting performance evaluation. (2) Methods: The acquired samples were all subjected to visual analysis by a trained operator for the distinction of the products in five classes related to the state of external veraison and the presence of visible defects. The olive samples were placed at a regular distance and in a fixed posit...
– Olive fruit is a horticultural product of the oleaceae family with the genus Olea which has variou...
Olive pitting, slicing and stuffing machines (DRR in Spanish) are characterized by the fact that the...
Fruit and vegetables suffer different manipulations from the field to the final consumer. These are ...
(1) Background: Extra virgin olive oil production is strictly influenced by the quality of fruits. T...
The presence of olive external damages influences consumers perception in the case of table olive, l...
The degree of olive maturation is a very important factor to consider at harvest time, as it influen...
Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and...
The automation of classifcation and grading of horticultural products attending to different featur...
AbstractA new method for olive fruit recognition is presented. Olive fruits size and weight are used...
Imaging is an emerging contact-less high throughput technology employed to retrieve quantitative and...
The quality of virgin olive oil obtained in the milling process is directly bound to the characteris...
Fruit grading is an essential post-harvest task in the olive industry, where size-and-mass based fr...
Color of fruits is a relevant parameter to determine ripeness and optimal harvest time. For olives 6...
To predict oil and phenol concentrations in olive fruit, the combination of back propagation neural ...
Quality analyses of oil from olive fruit are performed according to regulated procedures and in accr...
– Olive fruit is a horticultural product of the oleaceae family with the genus Olea which has variou...
Olive pitting, slicing and stuffing machines (DRR in Spanish) are characterized by the fact that the...
Fruit and vegetables suffer different manipulations from the field to the final consumer. These are ...
(1) Background: Extra virgin olive oil production is strictly influenced by the quality of fruits. T...
The presence of olive external damages influences consumers perception in the case of table olive, l...
The degree of olive maturation is a very important factor to consider at harvest time, as it influen...
Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and...
The automation of classifcation and grading of horticultural products attending to different featur...
AbstractA new method for olive fruit recognition is presented. Olive fruits size and weight are used...
Imaging is an emerging contact-less high throughput technology employed to retrieve quantitative and...
The quality of virgin olive oil obtained in the milling process is directly bound to the characteris...
Fruit grading is an essential post-harvest task in the olive industry, where size-and-mass based fr...
Color of fruits is a relevant parameter to determine ripeness and optimal harvest time. For olives 6...
To predict oil and phenol concentrations in olive fruit, the combination of back propagation neural ...
Quality analyses of oil from olive fruit are performed according to regulated procedures and in accr...
– Olive fruit is a horticultural product of the oleaceae family with the genus Olea which has variou...
Olive pitting, slicing and stuffing machines (DRR in Spanish) are characterized by the fact that the...
Fruit and vegetables suffer different manipulations from the field to the final consumer. These are ...