Method for determining frying life of edible oil through acid value determination result

Abstract

The invention relates to a method for determining frying life of edible oil through an acid value determination result. In practical detection and laboratory exploration practical work, the physical and chemical indexes of grease have strong correlation, the grease detection index can be simplified through the relevant researches. Through researches on change of physical and chemical indexes of edible oil during a frying process, the correlation between the physical and chemical indexes and the frying time / indexes is compared, the invention provides the method for determining whether the edible oil reaches the frying life through the acid value determination result, only the acid value of an edible oil sample is determined, the acid value is compared with an obtained threshold, so that the frying life of the edible oil can be determined, the accuracy and detection efficiency for rapid detection of the grease are increased, and the method is rapid and simple for supervision of fried food and production unit key control points by a food supervisory security department and supervision work of the waste grease.

Description

technical field [0001] The invention belongs to the technical field of oil detection, in particular to a method for detecting whether edible oil has reached the frying life. Background technique [0002] People in different countries and regions all over the world use oils and fats. Fat is one of the indispensable main dietary components of human beings. Its calorific value is as high as 8 kcal / g, which is about 1 times higher than that of protein and sugar. Fat is an indispensable substance for the human body and has important physiological functions. The processing method of fat Food and quality have a great impact on human nutrition and health. Frying as a food preparation method dates back to 1600 BC and the times of ancient Egypt. It is a process that combines thermal dehydration and cooking of food from the surface to the interior. Edible oil frying is the most commonly used cooking method in the food industry at home and abroad. The edible vegetable oil in the proc...

AI Technical Summary

Problems solved by technology

However, many indicators have brought troubles to the supervision department. The time-consuming and high cost of all inspections has seriously affected the efficiency of supervision. Law enforcement officers often randomly select several indicators for rapid detection during the supervision process of edible oils, resulting in untargeted detection. , the test results are inaccurate. At the same time, the polar components have the disadvantages of immature rapid detection technology and inaccurate detection results. The carbonyl price detection time is longer, which does not meet the characteristics of rapid detection. inconvenient

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