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Method and device for determining the quality of edible oils

A technology for edible oil and quality, applied in the direction of measuring devices, testing food, instruments, etc., can solve the problem of not having great success, and achieve the effect of accurate prediction value

Active Publication Date: 2019-06-11
NAT UNIV OF SINGAPORE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Efforts have been made to devise better methods of judging oil quality based on the measurement of multiple degradation indicators, but again without much success

Method used

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  • Method and device for determining the quality of edible oils
  • Method and device for determining the quality of edible oils
  • Method and device for determining the quality of edible oils

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Embodiment Construction

[0028] According to a first embodiment of the present invention, there is disclosed a method for rapidly testing the quality of edible oils (eg frying or cooking) based on two quality indicators that facilitate the determination of oil quality. The two quality indicators are total polar compounds (TPC) and aggregated triglyceride content (PTG) of the particular edible oil being monitored, each further being other input variables (e.g., viscosity, dielectric constant, optical properties etc.) strain.

[0029] It is important to emphasize that the method according to the first embodiment is guided and based on the development of a nonlinear mathematical model (in particular of the linear-plus-square type), by employing a method capable of cumulatively providing two quality indicators ( The aforementioned input variables for accurate prediction of TPC and PTG)). In particular, the mathematical model was developed by stepwise regression techniques. The corresponding mathematical...

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Abstract

A method of determining the quality of edible oil is disclosed. The method comprises determining a plurality of parameters of the edible oil at 502, the plurality of parameters including dielectric constant and viscosity, using the plurality of parameters as input variables of a mathematical model for predicting values of both the total polar compounds (TPC) and triglyceride polymeric content (PTG) of the edible oil at 504, comparing the predicted TPC and PTG values with corresponding predetermined thresholds at 506, and determining the quality of the edible oil based on the comparison at 508. A corresponding device is also disclosed.

Description

technical field [0001] The present invention relates to a method and a device for determining the quality of edible oils. Background technique [0002] For deep frying of food, the cooking oil used is exposed to oxygen and moisture from the food at a high temperature of about 180°C. As a result, the oil undergoes numerous chemical reactions (eg, polymerization and oxidation), producing significant amounts of compounds that alter the quality of the original oils, causing the oil to deteriorate over time. In particular, oil deterioration is often accompanied by changes in the color of the oil used, free fatty acid levels, trans fats, polycyclic aromatic hydrocarbons (PAHS) and an increase in the polarity of the oil. In commercial environment applications, the problem of oil degradation is further exacerbated because the oil is often reused many times to save costs before being discarded, thus potentially posing a public health hazard. Since the quality of food prepared in oi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/03G01N27/00
CPCG01N33/03
Inventor 周维彪吉塔·邦萨尔
Owner NAT UNIV OF SINGAPORE