Fusion of dielectric technique and intelligence methods in order to predict acidity and peroxide of virgin olive oil

Abstract

Olive oil is one of the strategic and rich in minerals and nutrients among different oils. Due to the high price of olive oil, the quality of this product has a very important factor for consumers. Generally, the quality of olive oil is measured by two indexes of acidity and peroxide value. In this research, dielectric technique, artificial neural network (ANN) and support vector machine (SVM) methods were used to predict the acidity and peroxide value of olive oil. To analysis of output data in the range of frequency 1 KHz–10 MHz, the artificial neural network with a topology of 1861-15-10 for acidity value and topology 1861-23-10 for peroxide value were predicted. Also, the best result of vector support was obtained by Gaussian algorithm with accuracy of 0.99. The results showed that the device and the evaluation methods were appropriate for prediction of acidity and peroxide value of olive oil.