METHOD FOR QUANTITATIVELY DETERMINING AS A PERCENTAGE THE COOKING PROGRESS OF OLIVES IN CAUSTIC SODA AND PREDICTING THE OPTIMUM TIME FOR ENDING THE PROCESS

摘要

The present invention relates to a method for quantitatively determining as a percentage the cooking progress of samples of olives that are being treated in caustic soda and predicting the optimum time for ending the process. The method uses olives sampled from a cooker, which are cut, stained, dried and placed on a dark background, the image of said olives being captured and digitised under constant lighting. Following analysis by computer vision, the percentage of cooking progress reached until that time is obtained, and the optimum time for ending said process is predicted. This method can be applied to olives of any variety (gordal, hojiblanca, manzanilla, etc.).