Intelligent method, device and control system for upgrading flaxseed oil processing process

Abstract

This invention provides an intelligent method for upgrading the processing technology of flaxseed oil, belonging to the field of food science and engineering. The method includes: obtaining the odor influencing factors of the crude flaxseed oil to be processed; determining the odor value of the crude flaxseed oil to be processed based on the odor influencing factors; and selecting a processing technology based on the odor value, including: selecting either a first processing technology or a second processing technology when the odor value is below a first threshold; selecting the second processing technology when the odor value is between the first and second thresholds; and determining that the raw material is unsuitable for processing into a fresh-tasting flaxseed oil product when the odor value is above the second threshold. This solution aims to achieve a fresh-tasting flaxseed oil for cooking, quantifies the raw material grading standards, recommends suitable processing technologies for raw materials of different qualities, and can predict the odor of the product in advance, avoiding the need to determine the odor through cooking experiments after refining.

Description

Technical Field

[0001] This invention relates to the field of oil processing, and more specifically to an intelligent method for upgrading flaxseed oil processing technology, as well as an apparatus and control system for upgrading flaxseed oil processing technology. Background Technology

[0002] Flaxseed oil, a highly nutritious vegetable oil, is rich in essential omega-3 polyunsaturated fatty acids, especially alpha-linolenic acid, which typically contains over 50%, significantly higher than common vegetable oils such as soybean oil, peanut oil, and sunflower oil. However, this high content of polyunsaturated fatty acids also makes flaxseed oil more susceptible to oxidation during storage and processing. On the one hand, it easily develops a rancid odor, affecting storage stability; on the other hand, it readily releases an unpleasant fishy smell during cooking. This fishy smell mainly originates from volatile small-molecule compounds such as alcohols, aldehydes, and ketones produced by the oxidation of polyunsaturated fatty acids or proteins. This flavor defect severely limits the widespread use of flaxseed oil in cooking, resulting in low consumer acceptance. Therefore, how to effectively inhibit oxidation and remove fishy odor components while maintaining the original nutritional quality of flaxseed oil has become a pressing technical problem for the industry. Summary of the Invention

[0003] This invention aims to provide a flaxseed oil processing method that balances flavor and nutrition. While flaxseed oil is rich in essential omega-3 polyunsaturated fatty acids, its high content of linolenic acid polyunsaturated bonds makes it prone to oxidation, leading to rancidity during storage and a noticeable fishy smell during cooking, thus affecting consumer acceptance. Furthermore, existing technologies cannot predict the fishy smell of refined products during cooking through raw material quality testing. This invention establishes a cooking fishy smell prediction model based on key indicators such as raw material acid value and TBARS, quantifies raw material grading standards, and matches appropriate refining processes to raw materials of different quality grades. This effectively prevents noticeable fishy smells during cooking while maintaining the original nutritional quality of flaxseed oil, avoiding the cumbersome process of judging the intensity of fishy smell through cooking experiments after refining. Ultimately, this provides a cooking-free flaxseed oil that meets consumer needs.

[0004] To achieve the above objectives, embodiments of the present invention provide an intelligent method for upgrading the processing technology of flaxseed oil. The method includes: obtaining a fishy odor influencing factor of the crude flaxseed oil to be processed; determining the fishy odor value of the crude flaxseed oil to be processed based on the fishy odor influencing factor; and selecting a processing technology based on the fishy odor value, including: when the fishy odor value is below a first threshold, selecting either a first processing technology or a second processing technology, wherein the deodorization temperature of the first processing technology is higher than that of the second processing technology; when the fishy odor value is between the first and second thresholds, selecting the second processing technology; and when the fishy odor value is above the second threshold, the raw material is not suitable for use in the production and processing of fresh flaxseed oil products for cooking.

[0005] Optionally, the odor-affecting factors include acid value, thiobarbituric acid value, and linolenic acid content.

[0006] Optionally, determining the odor value of the crude flaxseed oil to be processed based on the aforementioned odor influencing factors includes:

[0007] Where X is the fishy smell value, AV is the acid value, TBARS is the thiobarbituric acid value, C is the linolenic acid content, and a, b, and c are coefficients.

[0008] Optionally, a is 2.962, b is 1.923, and c is 0.167.

[0009] Optionally, the first threshold is 1.5 and the second threshold is 1.9.

[0010] Optionally, the first processing step includes neutralization, decolorization, dewaxing, and deodorization, with the deodorization temperature being 190-250℃; the second processing step includes neutralization, decolorization, dewaxing, and deodorization, with the deodorization temperature being 150-185℃.

[0011] On the other hand, the present invention provides an apparatus for upgrading the processing technology of flaxseed oil. The apparatus includes: an acquisition module for acquiring the odor influencing factor of the crude flaxseed oil to be processed; a determination module for determining the odor value of the crude flaxseed oil to be processed based on the odor influencing factor; and a selection module for selecting a processing technology based on the odor value, including: selecting a first processing technology or a second processing technology when the odor value is lower than a first threshold; selecting a second processing technology when the odor value is between the first threshold and a second threshold; and selecting a raw material that is unsuitable for use in the production and processing of flaxseed oil products for cooking when the odor value is higher than the second threshold.

[0012] On the other hand, the present invention provides a control system for upgrading flaxseed oil processing technology, the system comprising: a memory storing instructions; and a processor that invokes the instructions in the memory to execute the above-described intelligent method for upgrading flaxseed oil processing technology.

[0013] On the other hand, the present invention provides a computer-readable storage medium storing instructions, characterized in that the instructions, when executed by a processor, implement an intelligent method for upgrading the above-mentioned flaxseed oil processing technology.

[0014] On the other hand, a computer program product is characterized by comprising a computer program that, when executed by a processor, follows the aforementioned intelligent method for upgrading the flaxseed oil processing technology.

[0015] Through the above technical solution, this invention detects the acid value, thiobarbituric acid value, and linolenic acid content of crude flaxseed oil, and based on the established predictive model, accurately predicts the intensity of the final product's culinary odor before processing, achieving pre-grading of raw materials and precise matching of processes. This method not only avoids the resource waste and product odor risk caused by the traditional method of evaluating odor only after refining, but also allows for flexible selection of differentiated processing routes, such as the first processing process (conventional deodorization process) and the second processing process (low-temperature deodorization process), based on the prediction results. While ensuring the product meets the sensory requirement of "fresh and odorless for cooking," it effectively saves energy and processing costs. Furthermore, the selected indicators are simple to detect, the model is reliable, and it is easy to promote and apply in production, significantly improving the quality stability and market acceptance of flaxseed oil products.

[0016] Other features and advantages of the embodiments of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0017] The accompanying drawings are provided to further illustrate embodiments of the present invention and form part of the specification. They are used together with the following detailed description to explain the embodiments of the present invention, but do not constitute a limitation thereof. In the drawings: Figure 1 This is a flowchart illustrating the intelligent method for upgrading the flaxseed oil processing technology provided by the present invention. Figure 2 This is a schematic diagram of the entire process of the intelligent method for upgrading the flaxseed oil processing technology provided in the embodiments of the present invention. Detailed Implementation

[0018] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the scope of the present invention.

[0019] It should be noted that the acquisition, transmission, storage, use, and processing of data in the technical solution of this application all comply with relevant laws and regulations. In the embodiments of this application, certain existing industry solutions such as software, components, and models may be mentioned. These should be considered exemplary, intended only to illustrate the feasibility of implementing the technical solution of this application, and do not imply that the applicant has already used or necessarily used such solutions.

[0020] Figure 1 A flowchart illustrating an intelligent method for upgrading flaxseed oil processing technology, as provided in an embodiment of the present invention, is shown below. Figure 1 As shown, the odor influencing factors of the crude flaxseed oil to be processed are first obtained.

[0021] Specifically, the odor influencing factors in this implementation were determined through a series of operations. Obtaining these factors is the core foundation of the entire process selection, and data reliability must be ensured through standardized raw material processing and precise testing. First, raw material procurement and standardized storage were completed. The raw materials included directly purchased crude flaxseed oil and crude oil pressed from purchased flaxseed. After both types of raw materials were stored, the sampling frequency was dynamically adjusted according to the season—during the winter half-year (November to April of the following year), when temperatures are lower and oxidation rates are slower, sampling was only required once a month; during the summer half-year (May to October), the high-temperature environment accelerates oil oxidation, requiring sampling every two weeks to ensure timely detection of changes in raw material quality.

[0022] After sampling, targeted pretreatment is required: If it is flaxseed raw material, take 1 kg of stored sample and put it into a wok with a preset temperature of 140℃ to stir-fry. When the surface temperature of the flaxseed reaches 100℃, it is immediately transferred to a press preheated to 100℃ to extract oil. After centrifugation at 5000 r / min to remove impurities, pure crude oil is obtained. If it is flaxseed crude oil purchased directly, take the stored sample directly and separate the precipitated impurities through centrifugation to obtain impurity-free crude oil for testing. The testing indicators focus on three core factors: acid value (AV), thiobarbituric acid value (TBARS), and linolenic acid content (C). Acid value testing follows the cold solvent indicator titration method of the national standard "Determination of Acid Value in Food" (GB 5009.229), reflecting the degree of rancidity of oils and fats. TBARS testing follows the direct method of the national standard "Determination of 2-Thiobarbituric Acid Value in Animal and Vegetable Oils" (GB / T 35252), characterizing the content of aldehydes and other odor precursors produced by oxidation. Linolenic acid content testing follows the area normalization method of the national standard "Determination of Fatty Acids in Food" (GB 5009.168), which is both a core nutrient and a key substrate for odor production by oxidation.

[0023] The core function of this step is to control the quality of raw materials from the source. The standardized sampling and pretreatment process avoids the detection deviation of raw materials of different batches and forms. The accurate index detection provides objective data support for the subsequent calculation of the fishy smell value, effectively avoiding the process selection error caused by the lack of raw material information, and building a solid first line of defense for the production of fishy smell-free products.

[0024] like Figure 1 As shown, the second step is to determine the odor value of the crude flaxseed oil to be processed based on the odor influencing factors.

[0025] Specifically, determining the odor value of the crude flaxseed oil to be processed, based on the aforementioned odor influencing factors, includes:

[0026] Where X is the predicted value of fishy odor in cooking, AV is the acid value, TBARS is the thiobarbituric acid value, and C is the percentage of linolenic acid content. The coefficients in the formula were determined through fitting with a large amount of experimental data. 2.962 highlights the significant synergistic effect of the quadratic term of acid value and TBARS on fishy odor, 1.923 reflects the fundamental role of linolenic acid content in fishy odor production, and 0.167 is a precision correction constant. During calculation, the three indicators detected in the first step are precisely substituted into the formula to obtain the specific fishy odor value X, achieving a quantitative assessment of the fishy odor potential after raw material refining.

[0027] The key role of this step is to transform the originally subjective evaluation of fishy smell into an objective and measurable quantitative indicator, solving the industry pain point that traditional methods cannot predict the fishy smell of products in advance. Through a highly accurate predictive model, the risk of fishy smell in raw materials can be known in advance without waiting for cooking experiments after refining. This not only reduces ineffective production and raw material waste, but also provides a scientific basis for subsequent process selection, significantly improving the efficiency of production decision-making.

[0028] like Figure 1 As shown, the third step is to select a processing technology based on the fishy smell value.

[0029] Specifically, the process selection is based on the fishy smell value X, combined with two key points: 1.5 points (first threshold) and 1.9 points (second threshold), to achieve customized and precise matching, taking into account both the goal of removing fishy smell and preserving nutrients.

[0030] When X ≤ 1.5, the raw material is of excellent quality and has a low degree of oxidation. Two processing techniques can be flexibly selected: the first processing technique (neutralization, decolorization, and dewaxing are the same as the conventional process, and the deodorization temperature is 190-250℃), which has high processing efficiency, controllable cost, and can quickly remove trace amounts of fishy substances; the second processing technique (deodorization temperature is 150-185℃), which can minimize the formation of trans fatty acids, accurately retain heat-sensitive nutrients such as α-linolenic acid, and the raw material can also be safely stored.

[0031] When 1.5 points < X < 1.9 points, the degree of oxidation of the raw materials is moderate, and the second processing technology (deodorization temperature 150-185℃) should be used first. The mild deodorization conditions avoid excessive oxidation of oils and remove the precursor substances of fishy smell that have been generated, ensuring that the fishy smell of the refined product is less than 2 points (preferably less than 1.1 points) and meeting consumers' core demand for fresh and fishy food.

[0032] When X ≥ 1.9, the raw material has a high degree of oxidation, indicating that the raw material is not suitable for use in the production and processing of fresh flaxseed oil for cooking.

[0033] The core effect of this step lies in achieving a precise match between "raw material quality, processing technology, and product flavor." This avoids nutrient loss from high-quality raw materials due to improper processing and solves the problem of fishy odor from inferior raw materials due to insufficient processing suitability. Customized process selection not only ensures the product is free of fishy odor during cooking but also maximizes the preservation of the nutritional advantages of flaxseed oil's high omega-3 fatty acids, enhancing the product's market competitiveness. Simultaneously, it eliminates the cumbersome process of post-refining cooking experiments, reduces rework losses, significantly improves production efficiency, and lowers production costs, providing an efficient and feasible solution for large-scale industrial production.

[0034] Figure 2 This is a schematic diagram of the entire process of the intelligent method for upgrading the flaxseed oil processing technology provided in the embodiments of the present invention.

[0035] Specifically, Figure 2 This showcases a standardized process for flaxseed (oil) production, from raw material quality control to process adaptation. It covers the entire chain from raw material procurement and warehousing to final process decisions. Through standardized operations and precise coordination at each stage, it enables early prediction of raw material odor risks and customized matching of processing techniques, ensuring the final product achieves the core goals of being odorless during cooking and retaining its nutrients. The initial approach involves a dual-channel raw material procurement model, allowing for both direct purchase of finished crude flaxseed oil and the purchase of raw flaxseed for subsequent self-pressing.

[0036] After raw materials are stored, seasonal dynamic sampling management is implemented based on the impact of seasons on the rate of oil oxidation: During the winter half-year (November to April of the following year), the ambient temperature is low and the oil oxidation process is slow. Equal amounts of samples are taken from the surface, middle and bottom layers of the raw material pile each month and mixed to form a composite test sample. During the summer half-year (May to October), the high temperature will accelerate the accumulation of rancidity and fishy odor precursors in the oil. The sampling frequency is increased to once every half month, and the amount of composite sample is increased by 20%. By differentiating the sampling frequency, the dynamic changes in raw material quality are accurately matched. At the same time, the composite sampling method eliminates the interference of local quality fluctuations in the raw material pile and ensures that the sample can truly reflect the state of the entire batch of raw materials. After sampling, customized pretreatment was performed on two different forms of raw materials: flaxseed and crude flaxseed oil. For flaxseed raw materials, 1 kg of the stored sample was placed in a pre-set 140℃ wok for roasting. The surface temperature of the seed was monitored in real time to avoid over-roasting and damaging the oil components. Then, it was transferred to a press for pressing. The extracted crude oil was centrifuged at 5000 r / min for 10 minutes to remove solid impurities and obtain a pure crude oil sample. For crude flaxseed oil raw materials, it was directly centrifuged for 10 minutes to remove precipitated impurities and obtain a crude oil sample without suspended impurities. This step uniformly transformed the raw materials of different forms into standardized crude oil samples, eliminating the interference of raw material form differences on subsequent test results and ensuring that the test data only reflects the quality status of the oil itself.

[0037] After pretreatment, crude oil samples need to undergo testing for core odor factors, focusing on two indicators strongly correlated with odor: acid value (AV) and thiobarbituric acid value (TBARS). Acid value testing strictly follows the cold solvent indicator titration method of the national standard "Determination of Acid Value in Food" (GB 5009.229), with results retained to two decimal places. This indicator directly reflects the degree of rancidity in the oil; a higher acid value results in a stronger odor during cooking. TBARS testing is performed according to the national standard "Direct Method for Determination of 2-Thiobarbituric Acid Value in Animal and Vegetable Oils" (GB / T 35252), with results retained to three decimal places. Its value directly characterizes the content of aldehydes, ketones, and other odor precursors produced by oil oxidation; a higher value indicates a greater risk of odor. Relying on national standard testing methods ensures the authority and comparability of the data within the industry, providing accurate and objective input parameters for subsequent odor prediction and avoiding judgment biases caused by non-standard testing. Based on this, the obtained acid value and TBARS data were combined with the percentage of linolenic acid content in this batch of crude flaxseed oil. The linolenic acid content was detected using the area normalization method according to the national standard "Determination of Fatty Acids in Food" (GB5009.168). The results were retained to two decimal places and substituted into the preset cooking odor prediction model. The model formula is as follows:

[0038] Where X is the predicted value of fishy smell in cooking, and each coefficient is obtained by fitting experimental data of 50+ batches of flaxseed oil. 2.962 reflects the synergistic effect of the quadratic term of acid value and TBARS, 1.923 reflects the basic contribution of linolenic acid to fishy smell, and 0.167 is the experimental correction constant. This model transforms the originally subjective "fishy smell" that can only be perceived after cooking into an objective and measurable quantitative value, realizing the early prediction of the risk of fishy smell in raw materials and avoiding the drawback of "finding that the fishy smell exceeds the standard only after refining" in traditional processes.

[0039] Finally, based on the calculated predicted fishy smell value X, the corresponding raw material processing or process selection strategy is implemented: When X ≤ 1.5, the raw material quality is excellent, and either the second processing technology (low-temperature gentle deodorization) or the first processing technology can achieve a fishy smell-free product. Immediate processing can be selected according to the production plan, or the product can continue to be safely stored under the original storage conditions; when 1.5 < X < 1.9, the raw material has a potential fishy smell risk, and the second processing technology should be used first. Through low-temperature gentle deodorization at 150-185℃, the fishy smell is removed while retaining the accompanying oils and reducing the formation of trans fatty acids, ensuring that the product is fishy when cooked. It is recommended to immediately release the product from the warehouse and start the processing process; when X ≥ 1.9, the raw material has a high degree of oxidation, indicating that the raw material is not suitable for use in the production and processing of fresh flaxseed oil products. This decision-making process achieves a precise match between "raw material quality and process selection," which avoids the loss of nutrients such as alpha-linolenic acid from high-quality raw materials due to over-processing, and also prevents inferior raw materials from having excessive fishy smell in the finished product due to improper processing. Ultimately, it significantly improves production efficiency, reduces raw material waste and rework costs, and provides an efficient and feasible solution for the large-scale production of flaxseed oil without fishy smell in cooking.

[0040] Evaluation method for fishy smell in cooking: A clean and dry iron pot was placed on an electromagnetic induction cooker. 20g of accurately weighed refined flaxseed oil was added to the pot, and it was heated at 2200 watts for 90 seconds. Ventilation was not turned on throughout the process to ensure an airflow-free testing environment. After 30 seconds of heating, the testers held their noses 30-40 cm away from the pot and smelled the oil fumes, evaluating the intensity of the fried fish flavor. Multiple rounds of testing were conducted on the refined flaxseed oil, with four testers (two men and two women) in each round. Each sample was tested three times, and the average result was taken. Fishy smell scoring criteria: A score ≤ 2 indicates no obvious fried fishy smell, fresh cooking, and acceptable to 100% of testers; 2 < score ≤ 3 indicates a slight fried fishy smell, acceptable to over 75% of testers; 3 < score ≤ 4 indicates a fried fishy smell, acceptable to over 50% of testers; 4 < score ≤ 5 indicates a fried fishy smell, unacceptable to over 50% of testers. To verify the effectiveness of the refining process proposed in this invention, the cooking odor of the final flaxseed oil product was tested and compared using examples and comparative examples, as follows: Example 1 Ten batches of crude flaxseed oil were randomly selected, and the processing technology was chosen based on the prediction results of the final product's cooking odor using the model of this invention. The oil underwent neutralization, decolorization, dewaxing, and deodorization processes recommended by the model. The final product was then evaluated for its cooking odor. The evaluation results are shown in Table 1; 100% of the final product had a cooking odor score below 2.

[0041] Table 1

[0042] Comparative Example 1 Ten batches of crude flaxseed oil were randomly selected and all underwent neutralization, decolorization, dewaxing, and deodorization processing according to the first processing method. The final products were then evaluated for their culinary odor. The evaluation results are shown in Table 2. 40% of the final products had a culinary odor score below 2 points.

[0043] Table 2

[0044] Comparative Example 2 Ten batches of crude flaxseed oil were randomly selected and all underwent neutralization, decolorization, dewaxing, and deodorization processing according to the second processing method. The final products were then evaluated for their culinary odor. The evaluation results are shown in Table 3. 60% of the final products had a culinary odor score below 2.

[0045] Table 3

[0046] The embodiment applies the core technical solution of the present invention. Based on the determination of the timing of storage according to the "raw material storage critical point prediction model", it further combines the fishy smell value X output by the aforementioned "cooking fishy smell prediction model" to match the corresponding refining process conditions (such as the first / second processing process can be selected when X≤1.5 points, and the second processing process is preferred when 1.5 points < X<1.9 points, which is completely consistent with the aforementioned technical logic of "selecting the appropriate processing process according to the fishy smell value"); finally, the cooking fishy smell score of the refined flaxseed oil is ≤2 points, and the preferred value is <1.1 points, which fully meets the finished product quality standard of "fresh and fishy smell in cooking" of the present invention.

[0047] Comparative Example 1 used the first processing method to process 10 batches of flaxseed oil of different qualities. However, in the technical system of this invention, the first processing method is only suitable for flaxseed oil with a low odor value and high quality, and does not have universality for adapting to a variety of raw materials. Under this processing mode, the process cannot deal with crude oil of poor quality and high basic odor value. The odor problem of this type of oil cannot be effectively solved by the process and will be directly exposed in the final cooking odor evaluation (e.g., Sample 9 scored 3.5 points and Sample 1 scored 2.8 points in Comparative Example 1). It will not be masked by the "universality" of the process. Ultimately, the compliance rate of the final product with a cooking odor score ≤2 points was only 40%, which fully demonstrates the technical limitations of the fixed process when dealing with differentiated raw materials.

[0048] Comparative Example 2 treated 10 batches of flaxseed oil of different qualities using the second processing method. Within the technical system of this invention, the second processing method is suitable for flaxseed oil with relatively high odor values ​​and has a certain ability to suppress odor. Therefore, compared to the first processing method, this method has a certain treatment effect on some flaxseed oils with high odor values, which may mask some of the odor problems caused by differences in raw material quality to a certain extent, thus failing to fully highlight the value of the "precise matching process" of this invention. Even so, the compliance rate of the final product in Comparative Example 2 with a cooking odor score ≤2 points was only 60%, still far lower than the 100% compliance rate of this invention. Furthermore, there were still samples with a high odor score of 3.0 points. This shows that even with a certain degree of targeting, the fixed process cannot achieve stable compliance of product quality across all batches.

[0049] The reason this invention does not include a comparative example for values ​​exceeding the second threshold is that when the raw material's odor value exceeds this threshold, no existing processing method can achieve a odor-free final product. This determination itself has significant application value, enabling timely identification and removal of raw materials unsuitable for this process, thereby avoiding ineffective processing of such materials and reducing process waste and production costs.

[0050] It should be noted that while adding antioxidants can theoretically help reduce fishy odor and even eliminate it, this method relies on exogenous additives, which contradicts the current market trend of "less additive, more natural" food consumption. This invention, by establishing a threshold judgment mechanism, prioritizes optimizing process parameters rather than relying on additives to solve the problem, thus ensuring the product's clean label attributes while also demonstrating the precision and economy of process design.

[0051] The above verification results clearly demonstrate that the present invention, through the whole-chain technical solution of "judging the critical point of raw material release from storage + predicting the fishy smell - adapting the process", can effectively solve the problem of "only controlling the timing of release from storage without matching the process, resulting in excessive fishy smell in the finished product" in the traditional process. It is the key technical support for achieving "cooked products without fishy smell and with stable quality".

[0052] This invention differs from the aforementioned fixed processing techniques by constructing a technical system that precisely matches the odor characteristics of raw materials with refining processes. Relying on an odor prediction model, this invention can accurately predict the odor characteristics of each batch of crude flaxseed oil, and then selectively match suitable basic refining processes (neutralization, decolorization, dewaxing, and deodorization). This achieves an excellent result where all 10 batches of final products have a cooking odor score of ≤2 points, achieving a 100% compliance rate. This technical solution significantly simplifies production operations, reduces process control difficulty and overall production costs, and fundamentally optimizes product flavor through the matching of raw material characteristics and process parameters, ensuring the uniformity of product quality across all batches. It meets the market demand for natural edible oils and possesses outstanding technical stability and industrial application value.

[0053] The device for upgrading the flaxseed oil processing technology includes a processor and a memory. The selection module, determination module, acquisition module, etc., are all stored as program units in the memory, and the processor executes the program units stored in the memory to realize the corresponding functions.

[0054] The processor contains a kernel, which retrieves the corresponding program unit from memory. One or more kernels can be configured; adjusting kernel parameters can effectively remove the fishy smell of flaxseed oil during cooking.

[0055] The memory may include non-permanent memory in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM, and the memory includes at least one memory chip.

[0056] This invention provides a storage medium storing a program that, when executed by a processor, implements the intelligent method for upgrading flaxseed oil processing technology.

[0057] This invention provides a processor for running a program, wherein the program executes the intelligent method for upgrading flaxseed oil processing technology.

[0058] This invention provides a device including a processor, a memory, and a program stored in the memory and executable on the processor. When the processor executes the program, it performs the following steps: To obtain the factors affecting the fishy smell of crude flaxseed oil to be processed; Based on the aforementioned odor influencing factors, the odor value of the crude flaxseed oil to be processed is determined; Based on the stated fishy smell value, the processing technology is selected, including: When the fishy smell value is below the first threshold, the first processing technology or the second processing technology shall be selected. If the fishy smell value is between the first and second thresholds, then the second processing method is selected; If the fishy smell value is higher than the second threshold, the raw material is not suitable for use in the production and processing of fresh flaxseed oil products for cooking.

[0059] The devices mentioned in this article can be servers, PCs, tablets, mobile phones, etc.

[0060] This application also provides a computer program product, which, when executed on a data processing device, is suitable for executing a program that initializes the following method steps: To obtain the factors affecting the fishy smell of crude flaxseed oil to be processed; Based on the aforementioned odor influencing factors, the odor value of the crude flaxseed oil to be processed is determined; Based on the stated fishy smell value, the processing technology is selected, including: When the fishy smell value is below the first threshold, the first processing technology or the second processing technology shall be selected. If the fishy smell value is between the first and second thresholds, then the second processing method is selected; If the fishy smell value is higher than the second threshold, the raw material is not suitable for use in the production and processing of fresh flaxseed oil products for cooking.

[0061] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program products. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program product embodied on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0062] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0063] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0064] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0065] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0066] Memory may include non-persistent memory in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, like read-only memory (ROM) or flash RAM. Memory is an example of computer-readable media.

[0067] Computer-readable media includes both permanent and non-permanent, removable and non-removable media that can store information using any method or technology. Information can be computer-readable instructions, data structures, modules of programs, or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other non-transferable medium that can be used to store information accessible by a computing device. As defined herein, computer-readable media does not include transient computer-readable media, such as modulated data signals and carrier waves.

[0068] It should also be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0069] The above are merely embodiments of this application and are not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. An intelligent method for upgrading flaxseed oil processing technology, characterized in that, The method includes: To obtain the factors affecting the fishy smell of crude flaxseed oil to be processed; Based on the aforementioned odor influencing factors, the odor value of the crude flaxseed oil to be processed is determined; Based on the stated fishy smell value, the processing technology is selected, including: When the odor value is below the first threshold, either the first processing technology or the second processing technology is selected. The deodorization temperature of the first processing technology is higher than that of the second processing technology. If the fishy smell value is between the first and second thresholds, then the second processing method is selected; If the fishy smell value is higher than the second threshold, the raw material is not suitable for use in the production and processing of fresh flaxseed oil products for cooking.

2. The intelligent method for upgrading flaxseed oil processing technology according to claim 1, characterized in that, The factors affecting the fishy smell include acid value, thiobarbiturate acid value, and linolenic acid content.

3. The intelligent method for upgrading flaxseed oil processing technology according to claim 1 or 2, characterized in that, Based on the aforementioned odor influencing factors, the odor value of the crude flaxseed oil to be processed is determined as follows: Where X is the fishy smell value, AV is the acid value, TBARS is the thiobarbituric acid value, C is the linolenic acid content, and a, b, and c are coefficients.

4. The intelligent method for upgrading flaxseed oil processing technology according to claim 3, characterized in that, The values ​​of a are 2.962, b is 1.923, and c is 0.

167.

5. The intelligent method for upgrading flaxseed oil processing technology according to claim 1, characterized in that, The first threshold is 1.5, and the second threshold is 1.

9.

6. The intelligent method for upgrading flaxseed oil processing technology according to claim 1 or 5, characterized in that, The first processing step includes neutralization, decolorization, dewaxing, and deodorization, with the deodorization temperature being 190-250℃; the second processing step includes neutralization, decolorization, dewaxing, and deodorization, with the deodorization temperature being 150-185℃.

7. An apparatus for upgrading flaxseed oil processing technology, characterized in that, The device includes: The acquisition module is used to acquire the odor influencing factors of the crude flaxseed oil to be processed; The determination module is used to determine the odor value of the crude flaxseed oil to be processed based on the odor influencing factors. The selection module is used to select a processing method based on the fishy smell value, including: When the odor value is below the first threshold, either the first processing technology or the second processing technology is selected. The deodorization temperature of the first processing technology is higher than that of the second processing technology. If the fishy smell value is between the first and second thresholds, then the second processing method is selected; If the fishy smell value is higher than the second threshold, the raw material is not suitable for use in the production and processing of fresh flaxseed oil products for cooking.

8. A control system for upgrading flaxseed oil processing technology, characterized in that, The system includes: A memory containing instructions; and A processor that invokes the instructions in the memory to execute the intelligent method for upgrading the flaxseed crude oil processing technology according to any one of claims 1 to 6.

9. A computer-readable storage medium storing instructions thereon, characterized in that, When the instruction is executed by the processor, it implements the intelligent method for upgrading the flaxseed oil processing technology according to any one of claims 1 to 6.

10. A computer program product, characterized in that, Includes a computer program, which, when executed by a processor, is an intelligent method for upgrading flaxseed oil processing technology according to any one of claims 1 to 6.

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