Edible fatty acid value detection method based on near-infrared spectrum analysis

A near-infrared spectroscopy, edible oil technology, applied in the field of edible oil quality analysis, can solve problems such as the inability to achieve continuous and automation

Inactive Publication Date: 2009-08-12
HARBIN UNIV OF COMMERCE
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Problems solved by technology

[0005] Aiming at the problems that the traditional acid value detection method in actual production can only be operated intermittently and cannot realize continuous op

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  • Edible fatty acid value detection method based on near-infrared spectrum analysis

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Embodiment Construction

[0015] Whole implementation process of the present invention is as shown in accompanying drawing:

[0016] 1. Establishment of the sample spectrum of the calibration set: collect representative samples and scan in the range of 780-2500nm to obtain the standard spectrum of the calibration sample set. The same sample needs to be measured repeatedly, and the average spectrum is used as the standard spectrum of the sample (When calibrating sample collection, it is best to collect a sample and collect the spectrum immediately, and not concentrate on measuring the spectrum as much as possible, so as to include factors such as changes in the instrument and the environment, and improve the robustness of the model);

[0017] 2. Preprocessing of the calibration set spectrum: After obtaining the sample spectrum, it is necessary to preprocess the sample set spectrum. Here, methods such as smoothing, differentiation, derivation or wavelet denoising are used to offset background interference...

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Abstract

The invention discloses a method for detecting an acid value of edible fat based on near infrared spectrum analysis. The invention relates to a method for detecting an acid value of edible fat by utilizing near infrared spectrum analysis technology, which aims to solve the problems that in the practical production, the prior laboratory detection and test method can only perform intermittent operation, fail to realize accurate and quick on-line detection and the like. The method for detecting the acid value of the edible fat by utilizing the near infrared spectrum analysis technology is realized through the following steps of: 1, establishment of a calibration set sample spectrum; 2, pretreatment of spectrum data; 3, determination of essential data; 4, establishment of a calibration model; 5, verification of the calibration model; and 6, analysis of a sample to be tested. The method can effectively eliminate personal error, shorten detection period, and realize the on-line detection and control of the acid value in the process of processing the fat.

Description

Technical field: [0001] The invention relates to a method for non-destructively analyzing the acid value of edible oils and fats by near-infrared spectroscopy, and belongs to the field of quality analysis of edible oils and fats. Background technique: [0002] When oil is exposed to the air, it will produce rancidity. Its chemical nature is caused by the decomposition of some glycerides to produce free fatty acids under the action of lipolytic enzymes or enzymes produced by microbial reproduction. Therefore, the acid value reflects the quality of oil products As well as the quality change during storage, it is the main index to measure the quality of oil and fat, and it is a must-check item for oil and fat products. In addition, in the oil processing process, the acid value is also the basis for calculating the amount of alkali used in the alkali refining and deacidification of oils, and frequent inspections and adjustments are also required to obtain the best deacidificatio...

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Application Information

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IPC IPC(8): G01N21/35G01N21/359
Inventor 王立琦王铭义赵志杰于殿宇朱秀超李默馨王世让齐颖
Owner HARBIN UNIV OF COMMERCE
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