Universality and stability verification method for model specific to frying oil polar component detection

A technology of polar components and verification methods, which is applied in biological neural network models, material excitation analysis, Raman scattering, etc. Unknown and other problems, to achieve the effect of high accuracy and accurate evaluation

Inactive Publication Date: 2020-01-10
北京市粮食科学研究院有限公司 +1
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Problems solved by technology

However, the above methods are still in the stage of research and exploration. The analysis of polar components by spectroscopic methods needs to be based on the modeling and analysis of the values ​​of polar components measured in a single variety of frying o

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  • Universality and stability verification method for model specific to frying oil polar component detection
  • Universality and stability verification method for model specific to frying oil polar component detection
  • Universality and stability verification method for model specific to frying oil polar component detection

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Embodiment Construction

[0075] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0076] refer to Figure 45 As shown, it is a model versatility and stability verification method for the detection of frying oil polar components disclosed by the present invention, which includes the following steps:

[0077] Firstly, 83 kinds of oil samples were prepared to fry the same frying objects under the same frying conditions, and samples were collected under the same sampling conditions; among them:

[0078] The 83 kinds of oil samples are all made of cottonseed oil, soybean oil, rapeseed oil and palm oil as raw materials for frying, and are formed by selecting different oil types and ratios.

[0079] The object of frying is quick-frozen French fries.

[0080] The same frying condition is to heat the oil sample to the same oil temperature, fry with the same frying frequency (eg 4 times / hour) and the same single frying time (eg 4min).

[0081] Th...

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Abstract

The invention relates to a universality and stability verification method for a model specific to frying oil polar component detection. The method comprises the following steps: collecting samples, establishing a sample set, acquiring Raman spectra of the samples in the sample set, randomly selecting a modeling set and a prediction set, and then performing analysis modeling on the Raman spectra byvirtue of multiple algorithms; and comparing a modeling result with data corresponding to the modeling set and the prediction set, and according to a correlation coefficient and an error, judging a stability and universality priority queue of a built model, thus verification is completed. The invention provides the verification method for universality and stability of the model specific to the frying oil polar component detection, accuracy and feasibility when the verification mehtod provided by the invention is used for detecting the stability and universality of the model are provided by virtue of specific experimental data, and finally an optimal modeling method is provided by virtue of the verification method provided by the invention; and the model built by virtue of the modeling method has higher accuracy when the polar component detection is performed and can more accurately evaluate quality of frying oil.

Description

technical field [0001] The invention relates to the technical field of food safety detection, in particular to a model versatility and stability verification method for detection of polar components of frying oil. Background technique [0002] During the frying process, due to the continuous and repeated use of oil products under the action of high temperature and moisture, reactions such as oxidation, polymerization, cracking and hydrolysis will occur, and compounds such as carbonyl, carboxyl, ketone and aldehyde groups will be generated. Triester molecules are highly polar and are called polar compounds (Polar Compound, PC). Polar components will have adverse effects on the quality of frying oil itself, the flavor and nutritional value of fried food, and even endanger human health. A more sensitive method of fission. Therefore, in the research and development process of edible frying oil products, polar components are also used as the main criterion for evaluating the de...

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Application Information

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IPC IPC(8): G01N21/65G06N3/02
CPCG01N21/65G06N3/02
Inventor 杨佳宁刘翠玲孙晓荣陈钊付亭亭姚佳陈海涛
Owner 北京市粮食科学研究院有限公司
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