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.
Highlights
Frying is one of the most common ways of cooking, which gives food excellent flavor and crisp texture
The frying times of soybean oil, peanut oil, and rapeseed oil were detected by near-infrared spectroscopy, and the quality of the frying oil was evaluated
The spectral data of the three frying oils were pretreated by several pretreatment methods, such as 1D, multiplicative scatter correction (MSC), and standard normal variate (SNV)
Summary
Frying is one of the most common ways of cooking, which gives food excellent flavor and crisp texture. The health of eaters is related to the quality of frying oil. Due to the moisture in the food and the oxygen in the air, there are complex reactions such as hydrolysis, oxidation, and thermal polymerization in the frying oil at high temperatures [2]. The features of oil, such as flavor, viscosity, color, ester content, peroxide value, and polar compounds, vary with the extent of frying [3,4]. Decomposition products, which are harmful to the health of people(eaters), are generated during frying [5]. It is of great significance to investigate the changes in oil quality in the frying process
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