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Relative errors (%) obtained in the Monturque tests on 23 October 2017 and 25 October 2017, and in the Ferreira do Antalejo tests on 2 November 2017.

Relative errors (%) obtained in the Monturque tests on 23 October 2017 and 25 October 2017, and in the Ferreira do Antalejo tests on 2 November 2017.

Source publication
Figure 5. Example of how the lye treatment percentage evolves with a...
Figure 12. Cloud computing application (staff management and olive...
Relative errors (%) as a function of the number of samples and...
Relative errors (%) obtained in the Monturque tests on 23 October 2017...
Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process
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  • Jul 2023
This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the initial temperature of the olives before lye treatm...
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Context 1
... data from subsequent years were internal to the olive factories and are not publishable because they are private. The intervals between samples were those used by the expert, and the results are shown in Table 2. As observed, only the error data regarding the final moment of the lye treatment process, fixed at the expert's discretion, are presented. ...
Context 2
... as shown in Table 2, the average absolute error values were below 10% (bold) for Pchip and Makima, which is a good estimate in a process that ultimately depends on the expert's judgment for its finalization. ...