Innovative Device for Automated Monitoring of Table Olive Fermentation Parameters: First Experimental Results

Abstract

The table olive sector is highly important to the Italian agri-food industry. To produce quality table olives without defects in appearance, flavors, or aroma and to meet consumer expectations, special precautions must be taken to limit side effects associated with transformation and storage processes. During these processes, essential to debitter and stabilize the final product, drupes may undergo undesirable fermentations due to changes in the olive-to-brine ratio, temperature changes, and alteration of the brine’s chemico–physical parameters, thus decreasing their commercial and nutritional value. An innovative user-friendly system, equipped with low-cost digital and sensorized devices, has been engineered and realized for step-by-step batch monitoring of table olive storage brines. The main fermentation parameters (i.e., temperature, pH, salinity, free acidity, volatile acidity, and residual sodium hydroxide) of virgin, compliant, and altered brines were analyzed with both the automated prototype and Official reference methods, with the aim of testing the functionality of the prototype device and verifying the reliability and repeatability of the measurements. Good linearity was observed for all parameters examined, with a relatively low mean deviation between the two approaches. It is therefore possible to constantly monitor brine conformity automatically during the processing stages, benefiting product quality and environmental, energy, and economic sustainability.

Keywords

• informatic digital system
• smart analysis
• sensors
• chemico–physical features
• olive brine