The University of Jaén (UJA), through their SIMIDAT research group, is developing an Artificial Intelligence project in collaboration with Acesur, the leading Spanish company in the olive oil market, to advance knowledge about the preservation and use of olive oil.
This work is part of the 'SMART-O-LIVE: Sustainable and Healthier Olive Oil Agriculture, Milling, and Smart Consumption in the New Agri-Industry of the Future' project, which will extend until October 2024.
The project has two main objectives. The first one is to obtain models for predicting the shelf life of olive oil when used for frying. For this first objective, an intelligent modeling of the evolution of the maximum number of fryings that the oil can withstand before certain undesirable substances are generated during frying and reach certain limits will be carried out. Variables related to the quality of the olive oil used, the food being fried, and the frying process will be analyzed.