Regulating and controlling method and regulating and controlling system for polar components in oil used in deep-frying process

Abstract

The invention discloses a regulating and controlling method and regulating and controlling system for polar components in oil used in a deep-frying process. The regulating and controlling method for polar components in oil used in a deep-frying process comprises the following steps of obtaining a deep-frying container constant oil quantity of a deep-frying container, production line unit time oil consumption of a deep-fried food production line, and a production line oil supplementing manner; and regulating at least one of the deep-frying container constant oil quantity, the production line unit time oil consumption and the production line oil supplementing manner, and regulating and controlling the polar components in the oil used in the deep-frying process. The regulating and controlling system for polar components in the oil used in the deep-frying process comprises an oil-frying container constant oil quantity regulating system, a production line unit time oil consumption regulating system, a production line oil supplementing manner regulating system and a master controlling system. Through the adoption of the regulating and controlling method and the regulating and controlling system disclosed by the invention, the polar components in the oil used in the deep-frying process can be regulated and controlled.

Description

technical field [0001] The invention relates to a frying process regulation method and a regulation system, in particular to a frying process oil polar component regulation method and regulation system. Background technique [0002] Polar components are produced by a series of reactions such as thermal oxidation, thermal polymerization, thermal oxidative polymerization, thermal cracking and hydrolysis of edible oil under the process conditions of frying food, which are more polar than normal oil molecules (triglycerides). The general term for some large ingredients, mainly used to describe the degree of deterioration of oils and fats. Frying is a vital part of the entire production process of fried foods. Therefore, how to control the content of polar components in the oil used in the frying process is an aspect that fried food manufacturers need to pay special attention to. [0003] At present, most of the existing technologies only focus on the detection of polar compone...

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Problems solved by technology

In the control of the oil used in the frying process, it is also a simple method of monitoring the oil level of the frying device and replenishing it in time after the oil level drops. This method can only ensure that the frying device has a constant oil volume. There is no guarantee that the content of polar components in frying oils will be at safe, controllable levels

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