Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
Source abstract
Abstract
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of frying experiments are carried out for each of the three oils. The spectra of the first eight rounds are used to build the model, and the last two are used for model testing. First, all the original spectra are preprocessed using the first derivative (1D). Then, the correlation coefficient between the sequence of frying times and absorbance is calculated, and the characteristic wavelengths with a high correlation coefficient are extracted. Finally, a differential prediction model is established based on the characteristic wavelengths. The results show that the differential prediction model accurately predicts the frying times of various edible oils and provides a new method for quality inspection of frying oil, and the predicted accuracy of the frying times of three frying oils is 100% within the allowable range of error.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Spectroscopy and Chemometric Analyses · Edible Oils Quality and Analysis · Advanced Chemical Sensor Technologies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Electronic Engineering, Heilongjiang University, Harbin 150080, China
Funding
HLJU Heilongjiang University
References (26)
Show source-provided references
1. Moreira, R.G., Castell-Perez, M.E., and Barrufet, M.A. (1999). Fried Product Processing and Characteristics. Deep-Fat Frying: Fundamentals and Applications, Aspen Publishers Inc.
2. Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)10.1016/j.ultsonch.2018.10.015 ↗
3. Oil quality control of culinary oils subjected to deep-fat frying based on NMR and EPR Spectroscopy10.1007/s12161-016-0778-x ↗
4. Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food10.1016/j.fbp.2011.05.001 ↗
5. Application of FT-NIR spectroscopy in assessment of used frying fats and oils*10.1002/ejlt.201300270 ↗
6. Rapid determination of polar compounds in frying fats and oils using image analysis10.1016/j.lwt.2004.02.006 ↗
7. Quality evaluation of frying oil deterioration by dielectric spectroscopy10.1016/j.jfoodeng.2016.02.012 ↗
8. Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil10.1016/j.foodchem.2010.08.064 ↗
9. The effect of type of oil and degree of degradation on glycidyl esters content during the frying of french fries10.1007/s11746-015-2715-3 ↗
10. The effect of frying on glycidyl esters content in palm oil10.1016/j.foodchem.2016.02.028 ↗
11. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy10.1007/s13197-013-1078-8 ↗
12. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature10.1016/j.foodres.2010.07.022 ↗
13. Rheological characteristics of vegetable oils as affected by deep frying of French fries10.1007/s11694-014-9178-3 ↗
14. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process10.1016/j.foodchem.2017.05.100 ↗
15. Effect of frying cycles on polar components in soybean oil and absorbed lipids of fried potatoes
16. Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation10.1007/BF02545301 ↗
17. Liu, H. (2018). Study on 3-Chloropropanol Esters and Glycidyl Esters during Frying Process. [Master’s Thesis, Henan University of Technology].
18. Wang, R., Sun, W., Pang, W., Cai, X., and Gao, B. (2003). Hygienic Standard for Edible Vegetable Oils Used in Frying Foods. State Standard of the People’s Republic of China, Ministry of Health, People’s Republic of China. [3rd ed.]. GB7102.1.
19. Research on the change of soybean oil quality during the frying process
20. On-line application of near infrared (NIR) spectroscopy in food production10.1016/j.tifs.2015.10.002 ↗
21. Research progress on analysis of edible vegetable oils using near-infrared spectroscopy
22. Implementation of NIR technology for at-line rapid detection of sunflower oil adulterated with mineral oil10.1016/j.jfoodeng.2018.01.011 ↗
23. Evaluation of butter oil adulteration with soybean oil by FT-MIR and FT-NIR spectroscopies and multivariate analyses10.1016/j.lwt.2019.02.072 ↗
24. Quality evaluation of fried soybean oil base on near infrared spectroscopy10.1111/jfpe.12887 ↗
25. Weyer, L., and Workman, J. (2007). Practical Guide to Interpretive Near-Infrared Spectroscopy, CRC Press.10.1201/9781420018318 ↗
26. Study on polar components of heated frying oil using liquid chromatography