Method for optimizing blend oil performance by utilizing response surface method and matrix method
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A response surface method and oil blending technology, applied in the field of edible oil, can solve the problems of different sources, etc., and achieve the effects of low oil fume, simple operation and good stability
Pending Publication Date: 2020-02-21
STANDARD FOODS (CHINA) CO LTD
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However, at present, due to the different sources of each batch of single oil products, how to quickly deploy low-smoke, high-stability blended oils according to the properties of the oil products has become the focus of research
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Embodiment 1
[0019] 1. Select soybean oil, corn germ oil, high oleic sunflower oil, ordinary sunflower oil, canola oil, safflower oil and olive oil to prepare different blended oils as research objects, and test the blended oils respectively The fatty acid composition and oxidation stability index OSI value of the fatty acid are as sample data; Sample data are as shown in table 1;
[0020] 2. According to the relationship between the fatty acid composition and the OSI value of the oxidation stability index, use the response surface method to perform regression analysis on the above sample data, fit the model, analyze and optimize, and establish the regression equation;
[0022] In the formula, F 1 is the mass percentage of saturated fatty acids with 16 carbon atoms in the blended oil; F 2 is the mass percentage of saturated fatty acids with 18 carbon atoms in the blended oil; F 3 is the ma...
Embodiment 2
[0026] 1. Select soybean oil, corn germ oil, high oleic sunflower oil, ordinary sunflower oil, canola oil, safflower oil and olive oil to prepare different blended oils as research objects, and test the blended oils respectively The fatty acid composition and soot amount of the sample data are used as sample data; the sample data are shown in Table 1;
[0027] 2. According to the relationship between the composition of fatty acids and the amount of soot, use the response surface method to perform regression analysis on the above sample data, fit the model, analyze and optimize, and establish a regression equation;
[0029] In the formula, F 1 is the mass percentage of saturated fatty acids with 16 carbon atoms in the blended oil; F 2 is the mass percentage of saturated fatty acids with 18 carbon atoms in the blended oil; F 3 is the mass percentage of unsaturated fatty ...
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Abstract
The invention discloses a method for optimizing blend oil performance by using a response surface method and a matrix method. The method specifically comprises the following steps of selecting different single oils or the blend oil prepared by mixing any three oils as research objects, and respectively testing the fatty acid composition and the related performance indexes of the oil as the sampledata; performing regression analysis, model adaptation and analysis optimization on the sample data in sequence by using a response surface method, and establishing a regression equation; blending different single oils into different blend oils, and calculating the related performance indexes of the blend oils according to the fatty acid composition of the blend oils and comparing with the testedrelated performance indexes so as to verify the established regression equation; when the blend oil is blended, according to the fatty acid composition of the single oils and the regression equation,adopting the matrix method to calculate the addition amounts of different single oils required by the blend oil. According to the method disclosed by the invention, the blend oil with good stability and low oil fume amount can be quickly blended according to the properties of the oils.
Description
Technical field: [0001] The invention relates to the technical field of edible oil, in particular to a method for optimizing the performance of blended oil by using a response surface method and a matrix method. Background technique: [0002] Due to the prosperity of the economy and the improvement of living standards, the requirements for oils and fats are no longer limited to the calorie demand, but require the diversification of oil products and healthy eating, so the products of blended oils came into being. Blending oil is an edible oil prepared by blending two or more refined oils and fats in proportion according to the needs of use. It has specific physical and chemical properties, special flavor and high nutrition. When designing a blended oil, the fatty acid composition of the oil must first be considered, because the fatty acid composition of the oil is closely related to the physiological function of the human body and the oxidation stability of the oil. In terms...
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