A device and method for rapid detection of edible oil species identification

Abstract

The application discloses a kind of edible oil kind identification rapid detection device and method, detection device includes including shell, top cover, edible oil oil cavity, heating liquid cavity;Wherein top cover is cooperated with shell, edible oil oil cavity and heating liquid cavity are all fixed on top cover, and edible oil oil cavity is located in heating liquid cavity;Edible oil oil cavity is used to store the edible oil to be detected, and heating liquid cavity is used to store heating liquid;The space between shell and the outer bottom surface of heating liquid cavity constitutes flow turnover cavity;Heating liquid cavity is provided with heating liquid cavity heating ring, and oil cavity heating ring is arranged in edible oil oil cavity;Micro gas-liquid pump and micro liquid pump are arranged between the bottom of heating liquid cavity and flow turnover cavity;Micro gas-liquid pump is used to pump the heating liquid in heating liquid cavity into flow turnover cavity, and vacuum is formed in heating liquid cavity;Micro liquid pump is used to pump the heating liquid in flow turnover cavity into heating liquid cavity.The device of the application has the advantages of simple operation, short process time, and the equipment is small and portable.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of quality detection, in particular to a kind of edible oil kind identification rapid detection device and method BACKGROUND

[0002] Edible oil is an important intake material in people's daily life, with high nutritional value. However, with the growing of catering industry in China, under the drive of profit, there are many illegal phenomena in the sale of edible oil on the market.

[0003] Conventional acid value determination, peroxide value determination method, etc., operation is complex, time-consuming and long, and with the improvement of counterfeiting technology, mixed edible oil is neutralized by alkaline substance, and then treated by decolorization adsorption of white clay and activated carbon. Conventional sensory and physical and chemical detection methods cannot effectively identify. SUMMARY

[0004] Therefore, the technical problem to be solved by the present application is to overcome the defects in the prior art, so as to provide an edible oil kind identification rapid detection device and method.

[0005] An edible oil kind identification rapid detection device, comprising a shell, a top cover, an edible oil cavity and a heating liquid cavity. The top cover cooperates with the shell, the edible oil cavity and the heating liquid cavity are fixed on the top cover, and the edible oil cavity is located in the heating liquid cavity. The edible oil cavity is used for storing edible oil to be detected, and the heating liquid cavity is used for storing heating liquid. The space between the shell and the outer bottom surface of the heating liquid cavity constitutes a flow cavity. A heating liquid cavity heating ring is arranged in the heating liquid cavity, and an oil cavity heating ring is arranged in the edible oil cavity. A micro gas-liquid pump and a micro liquid pump are arranged between the bottom of the heating liquid cavity and the flow cavity. The micro gas-liquid pump is used to pump the heating liquid in the heating liquid cavity into the flow cavity and form a vacuum in the heating liquid cavity. The micro liquid pump is used to pump the heating liquid in the flow cavity into the heating liquid cavity.

[0006] Further, a microcontroller, an oil cavity inlet and outlet, a temperature digital display integration and a heating liquid cavity pressure relief valve are arranged on the top cover. The microcontroller is used to control the working of the heating liquid cavity heating ring, the oil cavity heating ring, the micro gas-liquid pump and the micro liquid pump. The oil cavity inlet and outlet communicate with the edible oil cavity, and are used to add and extract edible oil to be detected into the edible oil cavity. A temperature sensor is further arranged on the oil cavity inlet and outlet and the temperature digital display integration, and is used to measure the oil temperature of the edible oil cavity.

[0007] Further, the boiling point of the heating liquid is between 120-130℃ at 100.7kpa.

[0008] Further, the heating liquid is ethylene glycol aqueous solution, morpholine or chlorobenzene; the volume concentration of the ethylene glycol aqueous solution is between 73.6-84%, the chemical formula of the morpholine is C4H9NO, and the chemical formula of the chlorobenzene is C6H5Cl.

[0009] Further, the cross sections of the shell, the top cover, the edible oil cavity and the heating liquid cavity are circular, the size of the heating ring of the heating liquid cavity is matched with the inner wall of the heating liquid cavity, and the size of the heating ring of the oil cavity is matched with the edible oil cavity.

[0010] Further, the working pressure of the pressure relief valve of the heating liquid cavity is 101kpa, and when the pressure of the heating liquid exceeds 101kpa, the pressure relief valve opens to release pressure.

[0011] A rapid detection method for identifying the type of edible oil mainly comprises the following steps:

[0012] S1: injecting a specified volume of the edible oil to be detected into the edible oil cavity through the inlet and outlet of the oil cavity;

[0013] S2: the micro liquid pump draws the heating liquid in the flow cavity into the heating liquid cavity, and when the heating liquid in the heating liquid cavity reaches a specified liquid level, the micro liquid pump stops working;

[0014] S3: the microcontroller controls the heating ring of the heating liquid cavity to heat, and stops heating after the heating liquid boils for a period of time t1;

[0015] S4: the microcontroller controls the micro gas-liquid pump to draw the heating liquid into the flow cavity and forms a certain vacuum in the heating liquid cavity;

[0016] S5: the microcontroller records the initial temperature T1 of the edible oil to be detected, and turns on the heating ring of the oil cavity to heat for a period of time Δt, stops heating, records the terminal temperature T2 at this time, calculates the temperature rise rate Vt of the edible oil: Vt=(T2-T1) / Δt, compares the temperature rise rate with the stored temperature rise rate of the edible oil, obtains the type of the edible oil, and outputs through the display or voice.

[0017] Further, the heating time Δt in step S5 is 5 minutes. Further, the value of T1 is between 120-130℃.

[0018] Furthermore, the method of comparing the temperature rise rate with the temperature rise rate of the stored edible oil to determine the type of edible oil is as follows: If the calculated temperature rise rate Vt of the edible oil to be tested is equal to the stored Vt0, then the type of edible oil corresponding to the stored temperature rise rate Vt0 is determined to be the type of edible oil to be tested; if the temperature rise rate Vt is not equal to any of the stored Vt0 values, then all deviations δ = |(Vt0-Vt) / Vt0|*100% are calculated iteratively, and the smallest deviation δ is taken. If δ is less than or equal to 10%, then the type of edible oil corresponding to Vt0 is the type of edible oil to be tested; if δ is greater than 10%, then "No type of oil detected" is output.

[0019] This invention utilizes the fact that different types of edible oils have the most significant differences in thermal conductivity at a temperature of 120-130℃. At this temperature, when edible oils of the same weight or volume absorb the same amount of heat for the same amount of time, the difference in temperature rise rate is also the most significant. By using the difference in temperature rise rate to determine the type of edible oil, the type of edible oil to be tested can be easily and accurately determined, thus improving work efficiency. Attached Figure Description

[0020] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0021] Figure 1 This is a cross-sectional structural diagram of the detection device provided in the first embodiment of the present invention;

[0022] Figure 2 for Figure 1 The diagram shows a three-dimensional structure of the detection device.

[0023] Figure 3 for Figure 1 A top view of the top cover of the detection device shown;

[0024] Figure 4 for Figure 1 A three-dimensional structural diagram of the detection device without its top cover;

[0025] Figure 5 This is a flowchart of the detection method in the first embodiment of the present invention;

[0026] Explanation of reference numerals in the attached figures:

[0027] 1 - shell; 2 - top cover; 3 - edible oil cavity; 4 - heating liquid cavity; 5 - flow cavity; 6 - micro gas-liquid pump; 7 - micro liquid pump; 8 - temperature sensor; 21 - microcontroller; 22 - oil cavity inlet and outlet and temperature digital display integration; 23 - heating liquid cavity pressure relief valve; 31 - oil cavity heating ring; 41 - heating liquid cavity heating ring. DETAILED DESCRIPTION

[0028] The technical solutions of the present application will be described clearly and completely below in conjunction with the drawings. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0029] In addition, the technical features involved in the different embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0030] Example 1

[0031] As Figures 1-4 , a kind of edible oil species identification rapid detection device, including shell 1, top cover 2, edible oil cavity 3, heating liquid cavity 4;Wherein top cover 2 is matched with shell 1, edible oil cavity 3 and heating liquid cavity 4 can be detachably fixed on top cover 2, specifically, edible oil cavity 3 and heating liquid cavity 4 can be fixedly connected with top cover 2 by thread or clamping structure, and edible oil cavity 3 is located in heating liquid cavity 4;Edible oil cavity 3 is used to store the edible oil to be detected, heating liquid cavity 4 is used to store heating liquid, and is used to heat edible oil to 120-130 ℃;The space between shell 1 and the outer bottom surface of heating liquid cavity 4 constitutes flow cavity 5;Heating liquid cavity 4 is provided with heating liquid cavity heating ring 41, and edible oil cavity 3 is provided with oil cavity heating ring 31;Micro gas-liquid pump 6 and micro liquid pump 7 are arranged between the bottom of heating liquid cavity 4 and flow cavity 5;Micro gas-liquid pump 6 is used to pump the heating liquid in heating liquid cavity 4 into flow cavity 5, and forms a vacuum in heating liquid cavity 4, which can reduce the heat loss of edible oil cavity 3 and improve the accuracy of measurement, and the higher the vacuum degree is, the better it is under the condition that the equipment allows;Micro liquid pump 7 is used to pump the heating liquid in flow cavity 5 into heating liquid cavity 4.

[0032] Further, microcontroller 21, oil cavity inlet and outlet and temperature digital display integration 22 and heating liquid cavity pressure relief valve 23 are arranged on top cover 2, the microcontroller 21 is used to control the work of heating liquid cavity heating ring 41, oil cavity heating ring 31, micro gas-liquid pump 6 and micro liquid pump 7;Oil cavity inlet and outlet are communicated with edible oil cavity 3, for adding and pumping out the edible oil to be detected into edible oil cavity 3;Temperature sensor 8 is further arranged on oil cavity inlet and outlet and temperature digital display integration, for measuring the oil temperature of edible oil cavity and displaying.

[0033] Further, the heating liquid has a boiling point of 120-130℃ at 101.3kpa, i.e. one atmosphere.

[0034] Further, the heating liquid is ethylene glycol aqueous solution, morpholine or chlorobenzene; the ethylene glycol aqueous solution has a volume concentration of 73.6-84%, the morpholine has a chemical formula of C4H9NO, and the chlorobenzene has a chemical formula of C6H5Cl.

[0035] Further, the cross sections of the shell 1, the top cover 2, the edible oil cavity 3 and the heating liquid cavity 4 are circular, the size of the heating liquid cavity heating ring 41 is matched with the inner wall of the heating liquid cavity, and the size of the oil cavity heating ring 31 is matched with the edible oil cavity 3.

[0036] Further, the working pressure of the pressure relief valve of the heating liquid cavity is 101.3kpa, i.e. one standard atmosphere, and when the pressure in the heating liquid cavity exceeds 101.3kpa, the pressure relief valve opens to release pressure.

[0037] The microcontroller stores the temperature rise rate of common edible oils in the device at 120-130℃ in the detection device. According to experiments, the temperature rise rate of different edible oils under the same conditions when absorbing a certain amount of heat is obviously different when the common edible oil is at about 130℃. Specifically, during device debugging, 300ml of common edible oil is added to the edible oil cavity 3, the micro liquid pump 7 pumps the heating liquid in the flow cavity 5 to the heating liquid cavity 4, and when the heating liquid in the heating liquid cavity 4 reaches the specified liquid level, the micro liquid pump 7 stops working; the microcontroller controls the heating of the heating liquid cavity heating ring 41, and stops heating after the heating liquid boils for 5-10 minutes; the microcontroller 21 controls the micro gas-liquid pump 6 to pump the heating liquid to the flow cavity 5 and forms the maximum vacuum that the device can reach in the heating liquid cavity; at this time, the microcontroller records the initial temperature T1 of the edible oil to be detected, and starts the oil cavity heating ring heating for 5 minutes, stops heating, and records the termination temperature T2 at this time, and the microcontroller calculates the temperature rise rate of the edible oil In order to be accurate, multiple measurements can be taken to obtain an average value. In turn, all the detectable edible oils are tested, and then the types of edible oils and the corresponding temperature rise rates are stored in the microcontroller.

[0038] As Figure 4 A rapid detection method for identifying the types of edible oils mainly includes the following steps:

[0039] S1: 300ml of edible oil to be detected is injected into the edible oil cavity through the inlet and outlet of the oil cavity;

[0040] S2: micro liquid pump 7 draws the heating liquid in the flow cavity 5 into the heating liquid cavity 4, and when the heating liquid in the heating liquid cavity 4 reaches a specified liquid level, the micro liquid pump 7 stops working;

[0041] S3: the microcontroller 21 controls the heating ring 41 of the heating liquid cavity to heat, and the heating liquid is heated to a boiling state, and timing starts, and when the heating liquid boils for 5-10 minutes, the heating stops; as to how to judge the boiling state, it can be judged manually, or a sensor can be set to judge, or the heating liquid temperature can be used to judge;

[0042] S4: the microcontroller 21 controls the micro gas-liquid pump 6 to draw the heating liquid into the flow cavity 5, and forms the maximum vacuum that the equipment can reach in the heating liquid cavity;

[0043] S5: the microcontroller records the initial temperature T1 of the edible oil to be detected, and starts the heating ring 31 of the oil cavity to heat for 5 minutes, stops heating, records the terminal temperature T2 at this time, and the microcontroller calculates the temperature rise rate of the edible oil:

[0044] The microcontroller compares the temperature rise rate Vt with the stored temperature rise rate Vt0 of the edible oil, obtains the type of the edible oil, and outputs through the display or voice. Further, the T1 value is between 120-130℃.

[0045] Further, the comparison of the temperature rise rate with the stored temperature rise rate of the edible oil to obtain the type of the edible oil is specifically: if the calculated temperature rise rate Vt of the edible oil to be detected is equal to the stored Vt0, it is determined that the edible oil type corresponding to the stored temperature rise rate Vt0 is the type of the edible oil to be detected; if the temperature rise rate Vt is not equal to all the stored Vt0, all the deviations δ = |(Vt0-Vt) / Vt0|*100% are calculated, the smallest deviation δ is taken, and if δ is less than or equal to 10%, the Vt0 corresponding edible oil type is the type of the edible oil to be detected; if δ is greater than 10%, output "the type of the oil is not detected".

[0046] Example 2

[0047] On the basis of Example 1, further improvement is made, and the improvement point is that the heating liquid is morpholine, and the molecular formula of the morpholine is C4H9NO, or written as O(CH2CH2)2NH. Also known as morphine, it is a colorless oily liquid at room temperature. The melting point is-4.76℃, and the boiling point is 128.3℃. When the heating liquid is morpholine, the boiling temperature of the heating liquid is 128.3℃, and after a period of time, the edible oil is heated to 128.3℃, the heating stops, the morpholine is drawn into the flow cavity, and the temperature rise rate of the edible oil heating is measured, which can detect the temperature rise rate within a five-minute period of heating the edible oil.

[0048] Example 3

[0049] Further improved on the basis of example 1, the improvement point is that the heating liquid is chlorobenzene; the chemical formula of chlorobenzene is C6H5Cl, colorless transparent liquid, with bitter almond taste, relative density (water = 1): 1.10, boiling point (℃): 132.2℃. When the heating liquid is selected as chlorobenzene, the boiling temperature of the heating liquid is 132.2℃, after a period of time, the edible oil is heated to 132.2℃, then the heating is stopped, the chlorobenzene is pumped into the flow cavity, and the heating temperature rising rate of the edible oil is measured. Specifically, the temperature rising rate of the edible oil within five minutes of heating can be detected.

[0050] Example 4

[0051] Further improved on the basis of example 1, the improvement point is that the heating liquid is ethylene glycol aqueous solution, the volume concentration of ethylene glycol aqueous solution is 82% at this time, and the boiling point of the solution under normal pressure is 130℃. The boiling temperature of the heating liquid is 130℃, after a period of time, the edible oil is heated to 130℃, then the heating is stopped, the ethylene glycol aqueous solution is pumped into the flow cavity, and the heating temperature rising rate of the edible oil is measured. Specifically, the temperature rising rate of the edible oil within five minutes of heating can be detected.

[0052] Example 5

[0053] Further improved on the basis of example 1, the improvement point is that the heating liquid is water, a heating liquid temperature sensor and a pressure sensor are arranged in the heating liquid cavity, the data collected by the heating liquid temperature sensor is sent to the microcontroller 21, and the microcontroller 21 controls the heating power of the heating ring 41 of the heating liquid cavity and the closing of the pressure relief valve 23 of the heating liquid cavity according to the high and low temperature and the speed of change. The pressure relief valve 23 of the heating liquid cavity selects a commonly used electromagnetic pressure relief valve or other electrically controlled pressure relief valve. Specifically, when the water temperature in the heating liquid cavity reaches 128℃, the microcontroller 21 controls the heating power of the heating ring 41 of the heating liquid cavity to reduce to 75% of the original power, when the water temperature reaches 130℃, the heating power reduces to 50% of the original power, and the target temperature of the heating liquid cavity is set to 130℃. Further, when the pressure in the heating liquid cavity exceeds 1.65mpa, the pressure relief valve 23 of the heating liquid cavity is opened to release pressure, and when the pressure drops to 1.55mpa, the pressure relief valve is closed. In this way, the heating liquid can be more accurately protected at about 130℃.

[0054] Specifically, the detection method is as follows,

[0055] A kind of edible oil species identification rapid detection method, the main steps are as follows:

[0056] S1: 300ml of the edible oil to be detected is injected into the edible oil cavity through the inlet and outlet of the oil cavity;

[0057] S2: micro liquid pump 7 draws water in flow cavity 5 to heating liquid cavity 4, when water in heating liquid cavity 4 reaches the specified liquid level, micro liquid pump 7 stops working;

[0058] S3: microcontroller 21 controls heating liquid cavity heating ring 41 heating, when the water temperature in heating liquid cavity reaches 128℃, microcontroller 21 controls the heating power of heating liquid cavity heating ring 41 to reduce to 75% of the original power, when the water temperature reaches 130℃, the heating power reduces to 50% of the original power, sets the target temperature of heating liquid cavity to 130℃, at the same time, when the pressure of heating liquid cavity exceeds 1.65mpa, opens the pressure relief valve 23 to release pressure, when the pressure drops to 1.55mpa, closes the pressure relief valve;

[0059] When the water temperature is stopped heating after 5-10 minutes at or near 130℃, the near 130℃ refers to 129.5-130.5℃;

[0060] S4: microcontroller 21 controls micro gas-liquid pump 6 to draw heating liquid to flow cavity 5, and forms the maximum vacuum that the device can reach in heating liquid cavity;

[0061] S5: microcontroller records the initial temperature T1 of the edible oil to be detected, and opens the oil cavity heating ring 31 to heat for a period of time 5 minutes, stops heating, records the termination temperature T2 at this time, and the microcontroller calculates the temperature rise rate of the edible oil:

[0062] The microcontroller compares the temperature rise rate Vt with the stored temperature rise rate Vt0 of the edible oil to obtain the type of the edible oil, and outputs through the display or voice. Further, the T1 value is between 120-130℃.

[0063] Further, the comparison of the temperature rise rate with the stored temperature rise rate of the edible oil to obtain the type of the edible oil is specifically: if the calculated temperature rise rate Vt of the edible oil to be detected is equal to the stored Vt0, it is determined that the edible oil type corresponding to the stored temperature rise rate Vt0 is the type of the edible oil to be detected; if the temperature rise rate Vt is not equal to all stored Vt0, then all deviations δ = |(Vt0-Vt) / Vt0|*100% are calculated, the smallest deviation δ is taken, if δ is less than or equal to 10%, the Vt0 corresponding edible oil type is the type of the edible oil to be detected; if δ is greater than 10%, output "the type of oil is not detected".

[0064] Obviously, the above embodiments are merely example for clearly illustrating but not limitation to the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the embodiments need not and can not be enumerated. The obvious changes or variations derived from the above description are still within the protection scope of the present application.

Claims

1. A rapid detection device for identifying edible oil types, characterized in that... It includes an outer shell, a top cover, an edible oil cavity, and a heating liquid cavity; The top cover fits into the outer shell, with both the edible oil chamber and the heating liquid chamber fixed to the top cover, and the edible oil chamber located within the heating liquid chamber. The edible oil chamber stores the edible oil to be tested, while the heating liquid chamber stores the heating liquid. The space between the outer shell and the bottom surface of the heating liquid chamber forms a flow chamber. A heating ring is installed in the heating liquid chamber, and a heating ring is installed in the edible oil chamber. A miniature gas-liquid pump and a miniature liquid pump are installed between the bottom of the heating liquid chamber and the flow chamber. The miniature gas-liquid pump draws the heating liquid from the heating liquid chamber into the flow chamber, creating a vacuum in the heating liquid chamber. The miniature liquid pump draws the heating liquid from the flow chamber into the heating liquid chamber. The top cover is equipped with a microcontroller, an integrated digital display for the oil chamber inlet and outlet, and a pressure relief valve for the heating liquid chamber. The microcontroller is used to control the operation of the heating ring for the heating liquid chamber, the heating ring for the oil chamber, the micro gas-liquid dual-purpose pump, and the micro liquid pump. During testing, the microcontroller controls the heating ring in the heating liquid chamber to heat the liquid. Heating is stopped after the liquid boils for a period of time t1. Then, the microcontroller controls a micro gas-liquid pump to pump the heating liquid into the transfer chamber, creating a certain vacuum in the heating liquid chamber. The microcontroller records the initial temperature T1 of the edible oil to be tested, and then turns on the heating ring in the oil chamber to heat for a period of time Δt. Heating is then stopped, and the final temperature T2 is recorded. The microcontroller calculates the temperature rise rate of the edible oil: Vt=(T2-T1) / Δt. The microcontroller compares this temperature rise rate with the stored temperature rise rate of edible oil to determine the type of edible oil. The method of comparing the temperature rise rate with the temperature rise rate of stored edible oil to determine the type of edible oil is as follows: If the calculated temperature rise rate Vt of the edible oil to be tested is equal to the stored Vt0, then the type of edible oil corresponding to the stored temperature rise rate Vt0 is determined to be the type of edible oil to be tested; If the temperature rise rate Vt is not equal to any of the stored Vt0s, then all deviations δ=|(Vt0-Vt) / Vt0|*100% are calculated, and the smallest deviation δ is taken. If δ is less than or equal to 10%, then the type of edible oil corresponding to Vt0 is the type of edible oil to be tested; if δ is greater than 10%, then "No type of oil detected" is output.

2. The rapid detection device for identifying edible oil types according to claim 1, characterized in that, The oil chamber inlet and outlet are connected to the edible oil chamber, and are used to add and extract the edible oil to be tested into the edible oil chamber; the oil chamber inlet and outlet and the temperature digital display are also equipped with thermometers to measure the oil temperature in the edible oil chamber.

3. The rapid detection device for identifying edible oil types according to claim 1, characterized in that, The heating liquid has a boiling point between 120-130°C at 100.7 kPa.

4. The rapid detection device for identifying edible oil types according to claim 1, characterized in that, The heating liquid is an aqueous solution of ethylene glycol, morpholine, or chlorobenzene; the volume concentration of the aqueous solution of ethylene glycol is between 73.6% and 84%, the chemical formula of the morpholine is C4H9NO, and the chemical formula of the chlorobenzene is C6H5Cl.

5. The rapid detection device for identifying edible oil types according to claim 1, characterized in that, The outer shell, top cover, edible oil cavity, and heating liquid cavity all have circular cross-sections. The size of the heating ring in the heating liquid cavity matches the inner wall of the heating liquid cavity, and the size of the heating ring in the oil cavity matches the edible oil cavity.

6. The rapid detection device for identifying edible oil types according to claim 2, characterized in that, The working pressure of the heating liquid chamber pressure relief valve is 101 kPa. When the heating liquid pressure exceeds 101 kPa, the pressure relief valve opens to release pressure.

7. The rapid detection method for identifying the type of edible oil using the detection device described in any one of claims 1-6 is as follows: S1: Inject a specified volume of edible oil to be tested into the edible oil chamber through the inlet and outlet of the oil chamber; S2: The micro liquid pump draws the heating liquid from the transfer chamber into the heating liquid chamber. When the heating liquid in the heating liquid chamber reaches the specified level, the micro liquid pump stops working. S3: The microcontroller controls the heating ring of the heating liquid chamber to heat the liquid. Heating stops after the heating liquid boils for a period of time t1. S4: The microcontroller controls a micro gas-liquid dual-purpose pump to draw the heating liquid into the transfer chamber and create a certain vacuum in the heating liquid chamber; S5: The microcontroller records the initial temperature T1 of the edible oil to be tested, and turns on the oil chamber heating ring to heat for a period of time Δt. Heating is then stopped, and the final temperature T2 is recorded. The microcontroller calculates the temperature rise rate of the edible oil. Vt=(T2-T1) / Δt. The microcontroller compares this temperature rise rate with the temperature rise rate of the stored edible oil to determine the type of edible oil, and outputs the result via display or voice. The method of comparing the temperature rise rate with the temperature rise rate of stored edible oil to determine the type of edible oil is as follows: If the calculated temperature rise rate Vt of the edible oil to be tested is equal to the stored Vt0, then the type of edible oil corresponding to the stored temperature rise rate Vt0 is determined to be the type of edible oil to be tested; If the temperature rise rate Vt is not equal to any of the stored Vt0s, then all deviations δ=|(Vt0-Vt) / Vt0|*100% are calculated, and the smallest deviation δ is taken. If δ is less than or equal to 10%, then the type of edible oil corresponding to Vt0 is the type of edible oil to be tested; if δ is greater than 10%, then "No type of oil detected" is output.

8. The rapid detection method for identifying edible oil types according to claim 7, characterized in that, The heating time Δt in step S5 is 5 minutes.

9. The rapid detection method for identifying edible oil types according to claim 7, characterized in that, The T1 value is between 120-130℃.

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