Edible oil quality detection method and system
A technology for quality inspection and edible oil, applied in the direction of DC flow characteristics measurement, etc., can solve the problems of complex waste oil, lack of detection specificity, and inability to effectively identify waste oil, etc., and achieve the effect of simple method and high accuracy.
Inactive Publication Date: 2014-11-12
林志华
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Problems solved by technology
These detection methods are specific for a certain indicator of waste oil with low refining degree, but waste oil is extremely complicated, and not all waste oil contains these indicators, so these detection methods are not suitable for waste oil with high refining degree. It has detection specificity and cannot effectively identify waste oil
For blended oil mixed with waste oil, it is even more difficult to detect
Method used
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[0068] The present invention will be further described in conjunction with the accompanying drawings and specific embodiments.
[0069] A method for detecting the quality of edible oils and fats of the present invention comprises the following steps:
[0070] Step 1: Determine the characteristic curve of the characteristic K value of each standard oil as a function of temperature through an experimental method, and store it in the database. The calculation formula of the characteristic K value is as follows: K=R△t, R is the capillary coefficient, and its unit is 1 / ml, and the R value is the capillary coefficient obtained by using the standard oil in the standard environment. The coefficient of the same capillary is Fixed value, different capillaries have different coefficients. △t=t2-t1 is the time it takes for the grease to go from liquid level A (the time is t1) to liquid level B (the time is t2). Because what the present invention adopts is the slope or the rate of change...
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Abstract
The invention belongs to the technical field of detection on edible oil and discloses an edible oil quality detection method which comprises the following steps of: step 1, determining a standard feature curve f, which indicates the change of a feature K value of each standard oil with temperature, by experimental methods, and storing the standard feature cure f in a database, wherein the computational formula of the feature K value is shown as follows: K equals to R delta t, R is the coefficient of capillary tubes, Delta t is equal to t2-t1 and refers to the time for the oil injected into the capillary tubes to flow from a high liquid level A to a low liquid level B; step 2, testing a to-be-tested feature curve g which indicates the change of the feature K value of the to-be-tested oil with temperature; and step 3, comparing the to-be-tested feature curve g with the standard feature curve f to detect the quality of the to-be-tested oil. The method provided by the invention are used for detecting the quality of the edible oil.
Description
technical field [0001] The invention belongs to the technical field of edible oil detection. Background technique [0002] Edible oil is a necessity in people's life, and common edible oil is mostly vegetable oil, such as soybean oil, peanut oil, rapeseed oil, olive oil, blended oil and the like. [0003] The World Health Organization pointed out that improper selection of edible oils and fats or excessive eating will increase the risk of heart disease, cardiovascular and cerebrovascular diseases and other diseases. In addition, with the rapid development of the tertiary industry, the scale of my country's catering industry is expanding day by day, and the waste oil discharged from catering wastewater is increasing day by day. Criminals illegally recycle and refine these waste oils into toxic "waste oil" and reuse them into the preparation of meals. Waste oil can damage people's white blood cells and mucous membranes of the digestive tract, cause food poisoning, and even ca...
Claims
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IPC IPC(8): G01N11/04
Inventor 林志华
Owner 林志华