Device for measuring the conservation parameters of olive oil.

Abstract

Device (1) for measuring conservation parameters of an olive oil (2) placed in a tank (3) closed by a cover (31), said device (1) being able to be installed in a volume (V) of said tank (3) delimited by the tank (3), the cover (31) and the surface (21) of the olive oil (2), said device (1) comprising an oxygen sensor able to measure the oxygen level in the volume (V) and a temperature sensor able to measure the temperature of the olive oil (2). Figure 2

Description

Title of the invention: Device for measuring the conservation parameters of olive oil. FIELD OF THE INVENTION

[0001] The technical field of the present invention relates to vegetable oils and more particularly to olive oil. The invention relates to the measurement and control of preservation parameters of olive oil after extraction and before packaging for final use. Furthermore, the invention relates to a device for measuring the preservation parameters of an olive oil in a preservation tank. STATE OF THE ART

[0002] Olive oil is generally obtained from the pressing of olives and is present in many diets around the world. Its unique taste, nutritional value and healthful properties make it a preferred ingredient in many dishes. Its physicochemical properties as well as its chemical composition mean that it is also used in the cosmetic and pharmaceutical fields.

[0003] The preservation of olive oil is an important step aimed at preserving its organoleptic characteristics, chemical integrity and nutritional value. Thus, poor preservation can alter the quality and stability of olive oil.

[0004] The quality of olive oil depends largely on its preservation process. Factors such as temperature, exposure to light, oxidation, humidity level and contamination by microorganisms can have an impact on the chemical integrity of olive oil, thus affecting its taste, aroma, color and ultimately its selling price.

[0005] The quality of olive oil is today mainly assessed by taking samples which are then analyzed in a laboratory. The main disadvantages of this method are the high cost of the analyses and the time required to carry them out. This method is all the more restrictive as it is necessary to repeat this analysis a large number of times throughout the entire shelf life of the olive oil. In addition, taking samples repeatedly increases the risks of contamination of the olive oil and alters its storage conditions.

[0006] The preservation of olive oil, before bottling, is generally carried out using steel or plastic containers, placed away from light and at room temperature. This traditional method of preservation has certain limitations, particularly in terms of shelf life. Indeed, even under optimal conditions, the shelf life of olive oil does not gener- groaningly the eighteen months.

[0007] It is also known that beyond six months in a tank, the physicochemical qualities of Olive oil begins to deteriorate significantly, leading for example to the oxidation of fatty acids and the appearance of a rancid taste.

[0008] These limits present a major problem, as they do not meet the current requirements of producers and consumers in terms of preservation of food products, especially for products with high production costs such as extra virgin olive oil.

[0009] Document EP0974270 relates to a method for preserving olive oil by freezing it directly after pressing the olives. This method ensures a longer shelf life for the olive oil. However, it is clear that maintaining a large quantity of olive oil at a temperature between -40°C and 0°C, for a period of up to three years, involves significant energy expenditure and costs that are incompatible with the growing need of consumers to consume responsibly. Furthermore, even if it is stated that freezing does not alter the properties of olive oil, the same cannot be said for thawing.

[0010] The objective of the present invention is to provide an inexpensive device for controlling the conservation parameters of olive oil and ensuring real-time management of the oil stock in the tanks. Statement of the invention

[0011] The invention relates to a device for measuring preservation parameters of an olive oil placed in a tank closed by a cover, said device being capable of being installed in a volume of said tank delimited by the tank, the cover and the surface of the olive oil, said device comprising: - an oxygen sensor capable of measuring the olive oil conservation parameter represented by the oxygen level in the volume; and - a temperature sensor capable of measuring the olive oil conservation parameter represented by the temperature of the olive oil.

[0012] According to one embodiment of the invention, the device comprises a level sensor capable of measuring the olive oil conservation parameter represented by the level of olive oil in the tank.

[0013] According to another embodiment of the invention, the device comprises a pressure sensor capable of measuring the conservation parameter of the olive oil represented by the pressure in the volume.

[0014] According to yet another embodiment of the invention, the device comprises a humidity sensor capable of measuring the conservation parameter of the olive oil re- presented by the humidity rate in the volume.

[0015] According to yet another embodiment of the invention, the device comprises a communication module capable of transmitting the conservation parameters of the olive oil.

[0016] According to yet another embodiment of the invention, the device comprises an alert module capable of emitting an alert signal when an olive oil conservation parameter differs from a predetermined threshold value or a predetermined range of values.

[0017] According to yet another embodiment of the invention, the device comprises a module for displaying the olive oil conservation parameters.

[0018] The invention also relates to a method for measuring preservation parameters of an olive oil in a vat, said method comprising the following steps: a. providing a device according to any one of claims 1 to 7, b. placing the device in the olive oil storage tank; c. measurement of olive oil conservation parameters; d. transmission of the measured olive oil conservation parameters; and e. visualization of the transmitted olive oil conservation parameters.

[0019] Advantageously, the method comprises a step f) of emitting an alert signal when a measured conservation parameter differs from a predetermined threshold value or a predetermined range of values.

[0020] The invention also relates to a tank for preserving olive oil comprising a device according to the invention.

[0021] The invention also relates to the use of a device comprising a temperature sensor, a pressure sensor, a humidity sensor, an oxygen sensor and a level sensor, for measuring conservation parameters of an olive oil placed in a tank closed by a cover, said conservation parameters being: - the temperature of the olive oil; - the pressure in a volume delimited by the tank, the lid and the surface of the olive oil; - the humidity level in the volume; - the oxygen level in the volume; and - the level of olive oil in the tank.

[0022] Advantageously, the device comprises a communication module for transmitting the measured conservation parameters of the olive oil.

[0023] A very first advantage of the invention lies in the real-time monitoring of the conservation parameters of an olive oil placed in a conservation tank.

[0024] Another advantage of the present invention lies in the sending of an alert signal in the event of deviation of a conservation parameter.

[0025] Yet another advantage of the present invention lies in the real-time visualization of the conservation parameters of an olive oil placed in a conservation tank.

[0026] Yet another advantage of the present invention lies in the improvement of the storage conditions of an olive oil placed in a storage tank.

[0027] Yet another advantage of the present invention lies in the reduction of the risk of oxidation of olive oil.

[0028] Yet another advantage of the present invention lies in the reduction of the risk of deterioration in the quality of olive oil.

[0029] Yet another advantage of the present invention lies in the increase in the maximum shelf life of olive oil.

[0030] Yet another advantage of the present invention lies in the prediction of the maximum shelf life of an olive oil.

[0031] Yet another advantage of the present invention lies in the visualization and anticipation of the degradation of olive oil. Brief description of the drawings

[0032] Other characteristics, advantages and details of the invention will be better understood on reading the additional description which follows in relation to the drawings in which:

[0033] [Fig-1] represents a schematic view of the measuring device according to a mode of realization of the invention, and

[0034] [Fig.2] represents a schematic view of an assembly comprising a tank for preserving olive oil comprising olive oil and the device according to one embodiment of the invention.

[0035] DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

[0036] As described above, the invention relates to a device for measuring preservation parameters of olive oil in a tank.

[0037] In the context of the present invention, the term "olive oil" means the vegetable oil extracted from the fruit of the olive tree, the olive. The term "olive oil" according to the invention designates all types such as organic or conventional olive oil as well as all categories of olive oil such as extra virgin, virgin, common, refined and lampante olive oil. The types of olive oil and their chemical composition depend on the extraction method used to obtain it. Virgin olive oil and extra virgin olive oil are obtained solely by biological means. mechanical, for example by cold pressing, under conditions, in particular thermal, which do not cause alterations to the oil and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Refined olive oil has undergone chemical treatment. Extra virgin olive oil has an acidity of less than 0.8%. Virgin olive oil has an acidity of less than 2%.

[0038] The device according to the invention is particularly suitable for measuring the conservation parameters of extra virgin, virgin, common, refined and lampante olive oil.

[0039] In the context of the present invention, the term "tank" means the container for storing olive oil, for example directly after its harvest. It is preferably a tank or cistern made of plastic or metal such as stainless steel and closed by a lid. The tank delimits an internal, sealed compartment containing the olive oil to be stored. The tank, the lid and the surface of the olive oil present in the tank delimit a volume of the tank not occupied by the olive oil. The volume is generally filled with air or a gas. The lid may be a flat, conical, concave or convex lid.

[0040] The device according to the invention is intended and adapted to be installed inside the tank. Preferably, the device according to the invention is not immersed in the olive oil.

[0041] In the context of the present invention, the term "storage parameters" means the conditions under which the olive oil is stored in a tank. The storage parameters according to the invention are, for example, the oxygen level inside the tank, the level of olive oil inside the tank, the temperature of the olive oil, the humidity level inside the tank and the pressure inside the tank. The device according to the invention allows the measurement of at least one storage parameter of the olive oil.

[0042] The oxygen level inside the tank is a particularly important parameter, because it acts directly on the oxidation of the olive oil. A high oxygen level in the tank, or in the volume delimited by the tank, the lid and the olive oil, can cause premature oxidation of the olive oil, which can harm its quality. An oxidized olive oil sees its taste and smell altered. Preferably, the oxygen level in the tank is less than 2%. The device according to the invention makes it possible to measure continuously or at regular intervals the oxygen level in the olive oil storage tank and to act accordingly in the event of a deviation.

[0043] The storage temperature of the oil is also a conservation parameter to monitor. The ideal storage temperature to preserve the quality of olive oil is between 12 °C and 20 °C. Higher temperatures accelerate the oxidation and rancidity process of olive oil. Store olive oil at Temperatures above 25°C for long periods cause a significant deterioration in its quality. Olive oil quickly becomes rancid and unfit for consumption or for cosmetic or pharmaceutical use. Temperature variations also promote oxidation. Condensation due to temperature variations facilitates the action of oxygen. It is therefore important to maintain the storage temperature as constant as possible. For example, an olive oil will be considered extra virgin if it has been stored at a temperature between 12°C and 18°C. A low temperature helps slow down the oxidation of olive oil. The device according to the invention makes it possible to measure the temperature of the olive oil in the tank continuously or at regular intervals and to act accordingly in the event of a deviation.

[0044] Humidity, or humidity level, is a conservation parameter to be controlled and mastered in olive oil storage tanks. Olive oil is very sensitive to humidity, because it contains few natural antioxidants. A high humidity level in the tank, or in the volume delimited by the tank, the lid and the olive oil, can promote the development of mold and the degradation of the olive oil. A humidity level above 70% in the tank creates an environment conducive to oxidation reactions and the appearance of defective odors and tastes. The inventors have discovered that maintaining a humidity level below 65% in the storage tanks, ideally around 60%, is preferable. The objective is to limit the appearance of droplets promoting the oxidation of the olive oil. It is therefore preferable to have a humidity level as low as possible.The device according to the invention makes it possible to measure continuously or at regular intervals the humidity level in the olive oil storage tank and to act accordingly in the event of deviation.

[0045] The pressure inside the olive oil storage tank is also a storage parameter to monitor. Too high a pressure can damage the sensitive aromatic and nutritional components of the olive oil and therefore alter its quality. Ideally, the pressure in the storage tanks should be close to atmospheric pressure. A slight overpressure can be used to prevent any air from entering and thus reduce the risk of oxidation of the olive oil. Too low a pressure can cause air to enter the tank during liquid movements, which accelerates the oxidation process and the rancidity of the olive oil. The inventors discovered that a pressure between 0.5 bar and 1 bar in the storage tanks was ideal.The device according to the invention makes it possible to measure continuously or at regular intervals the pressure in the olive oil storage tank and to act accordingly in the event of deviation.

[0046] The level of olive oil in the tank represents the position of the oil surface of olive oil in the tank. Measuring the level is useful to ensure there are no leaks. A drop in the level without a valid reason may indicate a problem in the tank. The olive oil level must be maintained at an optimal level to maximize shelf life. If the level is too low, the olive oil is exposed to more oxygen, which accelerates its oxidation. The device according to the invention makes it possible to continuously measure the level of olive oil in the olive oil storage tank or at regular intervals and to act accordingly in the event of a deviation.

[0047] [Fig.l] represents the measuring device 1 according to one embodiment of the invention. The device 1 as represented comprises a support 13, for example a printed circuit, on which the components of the device 1 are installed. The device 1 comprises an oxygen sensor 4, a temperature sensor 5, a level sensor 6, a pressure sensor 7, a humidity sensor 8, a power supply module 15 and a communication module 9 each connected to a microcontroller 12.

[0048] The power supply module 15 makes it possible to supply the energy necessary for the operation of the sensors 4 to 8, the microcontroller 12 and the communication module 9 of the device 1. The power supply module 15 is for example a battery.

[0049] The oxygen sensor 4 makes it possible to measure the oxygen level in the volume delimited by the tank, the lid and the surface of the olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). In addition, the oxygen sensor 4 makes it possible to measure the oxygen level inside the tank when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). The oxygen sensor 4 according to the invention allows continuous or regular measurement of the oxygen level. Preferably, the oxygen sensor 4 is waterproof. A preferred oxygen sensor 4 has low power consumption, ideally less than 6 volts, a measurement accuracy of plus or minus 0.5% and a resolution of 0.15%.

[0050] The temperature sensor 5 makes it possible to measure the temperature of the olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). The temperature sensor 5 according to the invention allows continuous or regular interval measurement of the temperature. Preferably, the temperature sensor 5 is waterproof. A preferred temperature sensor 5 has low power consumption, ideally less than 6 volts, a response time of less than 2 seconds, a measurable temperature range from -40°C to 80°C, a measurement accuracy of plus or minus 0.5°C and a resolution of 0.1°C.

[0051] The level sensor 6 makes it possible to measure the level of olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). The level sensor 6 according to the invention allows continuous or regular interval measurement of the olive oil level. Preferably, the level sensor 6 is waterproof. A preferred level sensor 6 is an ultrasonic level sensor 6. Laser level sensors 6 are not recommended, as there is a risk of refraction of the waves on the surface of the olive oil and therefore an erroneous level measurement. A preferred level sensor 6 has low power consumption, ideally less than 5 volts, a distance measurement range from 20 centimeters to 600 centimeters and a measurement accuracy of plus or minus 1 centimeter. The choice of level sensor 6 depends on the tank in which the olive oil is stored and in particular on the length of the tank: 4 meters, 6 meters or 15 meters.

[0052] The pressure sensor 7 makes it possible to measure the pressure in the volume delimited by the tank, the lid and the surface of the olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). In addition, the pressure sensor 7 makes it possible to measure the pressure inside the tank when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). The pressure sensor 7 according to the invention allows continuous or regular interval measurement of the pressure. Preferably, the pressure sensor 7 is waterproof. A preferred pressure sensor 7 has low power consumption, for example less than 4 volts, a measurable pressure range from 300 hPa to 1000 hPa and an accuracy of plus or minus 0.03 Pa.

[0053] The humidity sensor 8 makes it possible to measure the humidity level in the volume delimited by the tank, the lid and the surface of the olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). In addition, the humidity sensor 8 makes it possible to measure the humidity level inside the tank when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]). The humidity sensor 8 according to the invention allows continuous or regular measurement of the humidity level. Preferably, the humidity sensor 8 is waterproof. A preferred humidity sensor 8 has low power consumption, ideally less than 6 volts, a response time of less than 2 seconds, a measurable humidity range of 0% to 100%, a measurement accuracy of plus or minus 2%, and a resolution of 0.1%.

[0054] According to an embodiment of the invention not represented by a figure, the temperature sensor 5 and the humidity sensor 8 are grouped into a single sensor allowing the measurement of the temperature and the measurement of the humidity level.

[0055] The communication module 9 allows the conservation parameters to be transferred measured by the sensors 4 to 8 to a display module 11 of the measured conservation parameters. The communication mode between the communication module 9 and the display module 11 can be wired or wireless, preferably wireless. In the same way, the communication mode between the communication module 9 and the sensors 4 to 8 and the microcontroller 12 can be wired or wireless, preferably wireless. The communication module 9 allows the continuous or regular transfer of the conservation parameters measured by the sensors 4, 5, 6, 7 and / or 8. The communication module 9 is preferably waterproof.

[0056] The visualization module 11 makes it possible to continuously visualize the conservation parameters measured by the sensors 4 to 8. The visualization module 11 is for example integrated into a user interface 16 represented by a computer or a smartphone.

[0057] The device 1 as shown in [Fig.l] comprises an alert module 10. In addition, the alert module 10 makes it possible to alert, for example, an operator or a user of the device 1, when an olive oil conservation parameter differs from a predetermined threshold value or a predetermined range of values. The alert module 10 may consist of the emission of a visual and / or audible alert signal.

[0058] Thus, when the oxygen level in the tank differs from a predetermined threshold value or a predetermined range of values, the alert module 10 emits an alert signal indicating an abnormal oxygen level. According to one embodiment of the invention, the alert module 10 emits an alert signal when the measured oxygen level is greater than 2%. The device 1 according to the invention makes it possible to alert the user quickly in the event of an abnormal oxygen level, which makes it possible to take the necessary measures quickly and thus avoid a deterioration in the quality of the olive oil. In addition, this allows for better preservation of the olive oil. An abnormal oxygen level in the tank may be the result of a leak of liquid or fluid outside the tank.To remedy an abnormal oxygen level, the user can plug any hole in the tank and / or add a rare gas such as nitrogen to the volume delimited by the tank, the cover and the surface of the olive oil when the device 1 is installed in a storage tank containing olive oil (not shown in [Fig.l]).

[0059] When the temperature of the olive oil in the tank differs from a predetermined threshold value or a predetermined range of values, the alert module 10 emits an alert signal indicating an abnormal temperature. According to one embodiment of the invention, the alert module 10 emits an alert signal when the measured temperature is not within a predetermined range of values ​​between 12°C and 20°C. The device 1 according to the invention allows the user to be alerted quickly in the event of an abnormal temperature, which allows the necessary measures to be taken quickly and thus prevent a deterioration in the quality of the olive oil. In addition, this allows for better preservation of the olive oil. An abnormal temperature in the tank may be the result of a power outage or a failure of the tank's cooling system. To remedy an abnormal temperature, the user can adjust the temperature of the tank's cooling system.

[0060] When the level of olive oil in the tank differs from a predetermined threshold value or a predetermined range of values, the alert module 10 emits an alert signal indicating an abnormal level of olive oil in the tank. According to one embodiment of the invention, the alert module 10 emits an alert signal when the measured level of olive oil differs from a predetermined threshold value equal to the level of olive oil initially introduced into the tank. For example, the initial level of olive oil is conditioned by the capacity of the tank in which it is stored. The device 1 according to the invention makes it possible to alert the user quickly in the event of an abnormal level of olive oil, which makes it possible to take the necessary measures quickly and thus avoid a deterioration in the quality of the olive oil. In addition, this allows for better conservation of the olive oil. An abnormal level of olive oil in the tank may be the result of a leak.The emission of an alert signal regarding an abnormal olive oil level makes it possible to identify a technical problem related to the storage tank. To remedy an abnormal olive oil level, the user can plug any hole in the tank.

[0061] When the pressure in the tank differs from a predetermined threshold value or a predetermined range of values, the alert module 10 emits an alert signal indicating abnormal pressure. According to one embodiment of the invention, the alert module 10 emits an alert signal when the measured pressure is not within a predetermined range of values ​​between 0.5 bar and 1 bar. The device 1 according to the invention makes it possible to alert the user quickly in the event of abnormal pressure, which makes it possible to take the necessary measures quickly and thus avoid a deterioration in the quality of the olive oil. In addition, this allows for better conservation of the olive oil. Abnormal pressure in the tank may be the result of a leak or contamination of the olive oil. To remedy abnormal pressure, the user can plug any hole in the tank.

[0062] When the humidity level in the tank differs from a predetermined threshold value or a predetermined range of values, the alert module 10 emits an alert signal indicating an abnormal humidity level. According to one embodiment of the invention, the alert module 10 emits an alert signal when the measured humidity level is greater than a predetermined threshold value equal to 70%. The device 1 according to the invention makes it possible to alert the user quickly in the event of an abnormal humidity level, which makes it possible to take the necessary measures quickly and thus avoid a deterioration in the quality of the olive oil. In addition, this allows for better conservation of the olive oil. An abnormal humidity level in the tank may be the result of an increase in temperature. To remedy an abnormal humidity level, the user can adjust the temperature of the cooling system.

[0063] According to a preferred embodiment of the device 1, the alert module 10 and the display module 11 are grouped on the same user interface 16 such as a computer or a smartphone.

[0064] According to the embodiment of the invention shown in [Fig. 1], the sensors 4 to 8, the communication module 9, the microcontroller 12 and the power supply module 15 are fixed to a support 13 such as a printed circuit. The support 13 is itself fixed to a housing 14. It goes without saying that the sensors 4 to 8, the communication module 9, the microcontroller 12 and the power supply module 15 can be directly fixed to the housing 14 which then also performs the support function.

[0065] The housing 14 makes it possible to protect the components of the device 1. The housing 14 provides resistance to physical and chemical attacks to the device 1. In addition, the housing 14 makes it possible to protect the sensors 4 to 8, the communication module 9, the microcontroller 12 and the power supply module 15 from external attacks. The housing 14 is preferably removably attached to the cover and / or to the inner wall of the tank, inside the tank. Preferably again, the shape of the housing 14 matches the shape of the cover and / or the inner wall of the tank. The housing 14 is particularly suitable for being installed against a conical, flat, concave, or convex cover. Ideally, the housing 14 includes a safety system preventing it from being opened. The housing 14 is for example made of plastic, preferably a recycled plastic.The housing 14 is for example removably fixed by means of an adhesive or a mechanical support. The housing 14 is preferably waterproof.

[0066] The number of sensors 4 to 8 of the device 1 according to the invention is not limiting. The invention makes it possible to combine the sensors 4 to 8 according to the needs of the end user and / or operational constraints. The invention may also comprise more than one sensor of the same type, for example: two or even three oxygen sensors 4, two or even three temperature sensors 5, two or even three level sensors 6, two or even three pressure sensors 7, two or even three humidity sensors 8.

[0067] Thus the device 1 according to the invention can comprise the following combinations of sensors 4 to 8: an oxygen sensor 4; a temperature sensor 5; a level 6; a pressure sensor 7; a humidity sensor 8; an oxygen sensor 4 and a temperature sensor 5; an oxygen sensor 4 and a level sensor 6; an oxygen sensor 4 and a pressure sensor 7; an oxygen sensor 4 and a humidity sensor 8; a temperature sensor 5 and a level sensor 6; a temperature sensor 5 and a pressure sensor 7; a temperature sensor 5 and a humidity sensor 8; a level sensor 6 and a pressure sensor 7; a level sensor 6 and a humidity sensor 8; a pressure sensor 7 and a humidity sensor 8; an oxygen sensor 4, a temperature sensor 5 and a level sensor 6; an oxygen sensor 4, a temperature sensor 5 and a pressure sensor 7; an oxygen sensor 4, a temperature sensor 5 and a humidity sensor 8; an oxygen sensor 4, a level sensor 6 and a pressure sensor 7; an oxygen sensor 4, a level sensor 6 and a humidity sensor 8;an oxygen sensor 4, a pressure sensor 7 and a humidity sensor 8; a temperature sensor 5, a level sensor 6 and a pressure sensor 7; a temperature sensor 5, a level sensor 6 and a humidity sensor 8; a temperature sensor 5, a pressure sensor 7 and a humidity sensor 8; a level sensor 6, a pressure sensor 7 and a humidity sensor 8; an oxygen sensor 4, a temperature sensor 5, a level sensor 6 and a pressure sensor 7; an oxygen sensor 4, a temperature sensor 5, a level sensor 6 and a humidity sensor 8; an oxygen sensor 4, a temperature sensor 5, a pressure sensor 7 and a humidity sensor 8; an oxygen sensor 4, a temperature sensor 5, a pressure sensor 7 and a humidity sensor 8; a temperature sensor 5, a level sensor 6, a pressure sensor 7 and a humidity sensor 8;and an oxygen sensor 4, a temperature sensor 5, a level sensor 6, a pressure sensor 7 and a humidity sensor 8. ;

[0068] [Fig.2] represents a tank 3 for storing olive oil 2 comprising a device 1 for measuring preservation parameters of olive oil 2 as described previously. The tank 3 is closed by a cover 31. When the tank 3 contains olive oil 2, a volume V is delimited by the surface 21 of the olive oil 2, the tank 3 and the cover 31.

[0069] Thus, the device 1 allows the measurement of the conservation parameters of an olive oil 2 placed in the tank 3. In addition, the device 1 allows: - measurement of the oxygen level in volume V, - measuring the temperature of olive oil 2, - the measurement of the pressure in the volume V, - measuring the level of olive oil 2 in tank 3, and / or - measurement of the humidity level in volume V.

[0070] The device 1 is located in the volume V so as not to immerse the device 1 in olive oil 2 and thus preserve the components of device 1 and the quality of olive oil 2.

[0071] The device 1 is preferably fixed to the cover 31 closing the tank 3. This embodiment makes it possible to keep the device 1 non-immersed while occupying the least possible space in the tank 3. This makes it possible to reduce the volume V by bringing the surface 21 of the olive oil 2 as close as possible to the cover 31, while keeping the device 1 non-immersed. This makes it possible to minimize the oxidation of the olive oil 2 present in the tank 3. In addition, this allows for better preservation of the olive oil 2.

[0072] The tank 3 and the cover 31 are preferably made of stainless steel to reduce the oxidation of the olive oil 2. In addition, this allows better conservation of the olive oil 2.

[0073] In the embodiment where the device 1 comprises a housing 14, the housing 14 preferentially matches the shape of the cover 31. As a result, the device 1 occupies a reduced space in the tank, which allows better conservation of the olive oil 2.

[0074] The device 1 as described previously allows the implementation of a method for measuring conservation parameters of an olive oil 2 placed in a tank 3 closed by a cover 31.

[0075] The first step a) consists of providing a measuring device 1 as described previously.

[0076] The second step b) consists of placing the device 1 provided in step a) in a tank 3 comprising olive oil 2. Preferably, the device 1 is installed resting against the cover 31 of the tank 3.

[0077] The third step c) consists of measuring, continuously or at regular intervals, the conservation parameters of the olive oil 2 placed in the tank 3 by means of the sensors 4, 5, 6, 7 and / or 8 constituting the device 1. The conservation parameters measured depend on the sensors 4, 5, 6, 7 and / or 8 constituting the device 1.

[0078] The fourth step d) consists of transmitting, continuously or at regular intervals, the conservation parameters measured in step c). The measured conservation parameters are preferably transmitted to a module or unit adapted to allow their visualization.

[0079] The fifth step e) consists of viewing the conservation parameters transmitted in step d). Preferably, the conservation parameters transmitted are viewed on a user interface 16 such as a computer or a smartphone.

[0080] The method according to the invention also comprises a step f) consisting of emitting an alert signal when a measured conservation parameter differs from a predetermined threshold value or a predetermined range of values. The alert signal may be audible and / or visual.

[0081] According to one embodiment of the method according to the invention, it comprises a step g) of automatic control of the tank 3 in response to an alert signal so as to re-establish the conservation parameter(s) of the olive oil 2 having deviated from their predetermined threshold value or their predetermined range of values.

[0082] The invention also relates to the use of a combination of sensors 4 to 8 to measure the conservation parameters of an olive oil 2 placed in a tank 3 closed by a cover 31. The conservation parameters measured depend on the sensors used.

[0083] According to a preferred embodiment, the invention relates to a use of a device 1 comprising an oxygen sensor 4, a temperature sensor 5, a level sensor 6, a pressure sensor 7 and a humidity sensor 8, for respectively measuring the following conservation parameters: the oxygen level in volume V; the temperature of the olive oil 2; olive oil level 2 in tank 3; the pressure in volume V; and the humidity level in volume V.

[0084] The invention allows real-time monitoring of the conservation parameters of an olive oil 2 placed in a tank 3 closed by a cover 31. The invention is particularly suitable for the industrial conservation of an olive oil 2 in that it allows optimized management of stocks and the quality of the preserved olive oil 2.

[0085] Furthermore, the invention makes it possible to store the storage parameters of an olive oil 2, which makes it possible to create a database to improve the storage conditions and ensure the traceability of the olive oil 2.

Claims

Claims

1. Device (1) for measuring preservation parameters of an olive oil (2) placed in a tank (3) closed by a cover (31), said device (1) being able to be installed in a volume (V) of said tank (3) delimited by the tank (3), the cover (31) and the surface (21) of the olive oil (2), said device (1) comprising: - an oxygen sensor (4) able to measure the preservation parameter of the olive oil (2) represented by the oxygen level in the volume (V); and - a temperature sensor (5) able to measure the preservation parameter of the olive oil (2) represented by the temperature of the olive oil (2).

2. Device (1) according to claim 1, characterized in that it comprises a level sensor (6) capable of measuring the conservation parameter of the olive oil (2) represented by the level of olive oil (2) in the tank (3).

3. Device (1) according to claim 1 or 2, characterized in that it comprises a pressure sensor (7) capable of measuring the conservation parameter of the olive oil (2) represented by the pressure in the volume (V).

4. Device (1) according to any one of the preceding claims, characterized in that it comprises a humidity sensor (8) capable of measuring the conservation parameter of the olive oil (2) represented by the humidity level in the volume (V).

5. Device (1) according to any one of the preceding claims, characterized in that it comprises a communication module (9) capable of transmitting the conservation parameters of the olive oil (2).

6. Device (1) according to any one of the preceding claims, characterized in that it comprises an alert module (10) capable of emitting an alert signal when a conservation parameter of the olive oil (2) differs from a predetermined threshold value or a predetermined range of values.

7. Device (1) according to any one of the preceding claims, characterized in that it comprises a display module (11) for the conservation parameters of the olive oil (2).

8. A method for measuring preservation parameters of an olive oil (2) placed in a tank (3), said method comprising the following steps: a. providing a device (1) according to any one of claims 1 to 7, b. placing the device (1) in said tank (3); c. measuring the preservation parameters of the olive oil (2); d. transmitting the measured preservation parameters of the olive oil (2); and e. visualizing the transmitted preservation parameters of the olive oil (2).

9. Measuring method according to claim 8, characterized in that it comprises a step f) of emitting an alert signal when a measured conservation parameter differs from a predetermined threshold value or a predetermined range of values.

10. Tank (3) for storing olive oil (2) comprising a device (1) according to any one of claims 1 to 7.

11. Use of a device (1) comprising an oxygen sensor (4), a temperature sensor (5), a level sensor (6), a pressure sensor (7) and a humidity sensor (8), for measuring preservation parameters of an olive oil (2) placed in a tank (3) closed by a cover (31), said preservation parameters being: - the oxygen level in a volume (V) delimited by the tank (3), the cover (31) and the surface (21) of the olive oil (2); - the temperature of the olive oil (2); - the level of olive oil (2) in the tank (3); - the pressure in the volume (V); and - the humidity level in the volume (V).

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