Frying oil discarded point early warning analysis method based on data interpolation and fitting

Abstract

The invention discloses a frying oil discarded point early warning analysis method based on data interpolation and fitting, and belongs to the technical field of oil identification. The method comprises the following steps: (1) carrying out parallel test on a frying oil standard sample to obtain physical and chemical indexes of acid value, carbonyl value and polar components; (2) carrying out visual observation on the overall situation of the data so as to preliminarily judge the overall change trend and rationality of the measured data; (3) preliminarily and visually observing the change condition of each index along with time at the same temperature; (4) giving an early warning of the discarded time point through an interpolation and fitting combined method; (5) marking the overall distribution condition of the discarded points on the visual curved surface graph of each index relative to time and temperature; and (6) performing principal component transformation on the index values at the same temperature to simplify the analysis of the discarded points of the oil. According to the method, analysis is carried out from the aspects of overall visual analysis of data, estimation of discarded points of oil and the like, and the reasonability of experimental measurement data and real-time monitoring of frying oil quality changes are facilitated.

Description

technical field [0001] The invention relates to a data interpolation and fitting-based early warning analysis method for discarded points of frying oil, which belongs to the technical field of oil identification. Background technique [0002] Due to the attractive flavor, crisp taste, good shape and color and rich aftertaste of fried food, it is deeply loved by consumers. However, when the frying temperature is too high and the frying time is too long, the frying oil A variety of physical and chemical changes will occur and penetrate into food to become its constituents, affecting food quality and nutritional value. Therefore, real-time detection of frying oil quality is very important. [0003] At present, the real-time detection technologies for fried food mainly include: the first one is to measure some data of a single indicator at a certain temperature and at uniform interval time points, and draw a line chart of the data to analyze the change of the indicator over tim...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned real-time detection technology seldom conducts visual analysis of the overall data from various angles, that is, analyzes the overall change and rationality of the measured data; there is no early warning of the discarding time point of each indicator during the frying process, and there is no overall analysis of the discarding point distribution, etc.

Images