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1. (WO2019041055) METHOD FOR ESTIMATING THE OIL OF INDIVIDUAL OLIVES USING NON-DESTRUCTIVE TECHNOLOGIES
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Pub. No.: WO/2019/041055 International Application No.: PCT/CL2018/050071
Publication Date: 07.03.2019 International Filing Date: 24.08.2018
IPC:
G01N 21/25 (2006.01) ,G01N 21/31 (2006.01) ,G01N 21/359 (2014.01) ,G01N 33/03 (2006.01) ,G01J 3/02 (2006.01)
G PHYSICS
01
MEASURING; TESTING
N
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21
Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible, or ultra-violet light
17
Systems in which incident light is modified in accordance with the properties of the material investigated
25
Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
G PHYSICS
01
MEASURING; TESTING
N
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21
Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible, or ultra-violet light
17
Systems in which incident light is modified in accordance with the properties of the material investigated
25
Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
31
Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
[IPC code unknown for G01N 21/359]
G PHYSICS
01
MEASURING; TESTING
N
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
33
Investigating or analysing materials by specific methods not covered by groups G01N1/-G01N31/131
02
Food
03
Edible oils or edible fats
G PHYSICS
01
MEASURING; TESTING
J
MEASUREMENT OF INTENSITY, VELOCITY, SPECTRAL CONTENT, POLARISATION, PHASE OR PULSE CHARACTERISTICS OF INFRA-RED, VISIBLE OR ULTRA-VIOLET LIGHT; COLORIMETRY; RADIATION PYROMETRY
3
Spectrometry; Spectrophotometry; Monochromators; Measuring colours
02
Details
Applicants:
UNIVERSIDAD CATÓLICA DEL MAULE [CL/CL]; Avenida San Miguel N° 3605 Talca, 3480112, CL
Inventors:
MORA COFRÉ, Marco Antonio; CL
FREDES MONSALVE, Claudio Andrés; CL
VILLAGRA QUERO, Evelyn; CL
Agent:
SILVA ABOGADOS & COMPAÑIA LIMITADA; Hendaya 60. Piso 4. Las Condes Santiago, 7550188, CL
Priority Data:
2192-201729.08.2017CL
Title (EN) METHOD FOR ESTIMATING THE OIL OF INDIVIDUAL OLIVES USING NON-DESTRUCTIVE TECHNOLOGIES
(FR) PROCÉDÉ D’ESTIMATION D’HUILE D’OLIVES INDIVIDUELLES REPOSANT SUR DES TECHNIQUES NON DESTRUCTIVES
(ES) MÉTODO DE ESTIMACIÓN DE ACEITE DE OLIVAS INDIVIDUALES EN BASE A TECNOLOGÍAS NO DESTRUCTIVAS
Abstract:
(EN) The present invention relates to a method for estimating the oil of individual olives using non-destructive technologies, which can be used in the industry. The method is carried out based on NIR and colour characteristics, comprising the following steps: a. selecting a group of olives from the field; b. obtaining NIR and colour characteristics of the olives; c. grouping olives according to colour and NIR characteristics; d. extracting oil via an extraction method; and e. developing an estimation model.
(FR) La présente invention concerne un procédé d’estimation d’huile d’olives individuelles reposant sur des techniques non destructives, lequel procédé peut être utilisé dans l’industrie. Le procédé est effectué à partir des caractéristiques NIR et couleur et comprend les étapes suivantes consistant à a. sélectionner un ensemble d'olives provenant d’un champ ; b. obtenir des caractéristiques NIR et couleur d'olives ; c. regrouper des olives sur la base des caractéristiques de couleur et NIR ; d. extraire l'huile au moyen d'un procédé d'extraction ; et e. développer un modèle d'estimation.
(ES) La presente invención se relaciona con un método de estimación de aceite de olivas individuales en base a tecnologías no destructivas, el cual puede ser utilizado en la industria. El método se lleva a cabo en base a características NIR y Color, comprendiendo las siguientes etapas: a. Seleccionar un conjunto de olivas que provienen del campo; b. Obtener características NIR y Color de Olivas; c. Agrupar olivas en base a características de color y NIR; d. Extraer aceite mediante un método de extracción; y e. Desarrollar un modelo de estimación.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Spanish (ES)
Filing Language: Spanish (ES)