Cloud Spectral Monitoring for In-Situ Frying Oil Characterization
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Solution Overview
Problem
Current methods for characterizing frying oil in the food service industry are time-consuming, laborious, and unsuitable for daily operations, as they require a well-equipped laboratory and skilled staff.
Innovation Solution
A communication system comprising a cloud server, multiple servers, and communication interfaces that generate a calibration model using reference spectral information and apply it to spectral information from frying oil, enabling efficient oil characterization and providing treatment data for optimal oil management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If standard laboratory methods are used for frying oil characterization, then measurement precision is improved, but productivity deteriorates due to time-consuming procedures and requirement for well-equipped laboratories and skilled staff
Solution Approach 1:
The patent replaces complex mechanical/chemical laboratory analysis systems with optical detection systems. Spectrometers or colorimeters measure optical properties (absorbance, reflectance, fluorescence) of frying oil to determine quality parameters such as polymerization degree, oxidation level, and contaminant content, eliminating the need for time-consuming chemical tests while maintaining measurement precision
Solution Approach 2:
The patent introduces optical intermediaries (dyes, fluorescent markers, nanoparticles) that interact with specific oil degradation products. These intermediaries bind to polymerized oils, oxidized compounds, or contaminants, producing measurable optical signals that indirectly indicate oil quality without requiring direct chemical analysis
2Ease of operation
If visual inspection methods are used for quick oil quality testing, then ease of operation is improved, but measurement precision deteriorates because color and foam formation are subjective indicators that do not correlate with actual oil quality
Solution Approach 1:
The patent employs colorimetric detection where test strips or solution samples change color based on their interaction with oil degradation products. The color intensity or hue is measured objectively by spectrometers or colorimeters, converting subjective visual assessment into precise quantitative data about polymerization degree, oxidation level, and contaminant presence
Solution Approach 2:
The patent replaces subjective human visual inspection with automated optical detection systems. Spectrometers, colorimeters, or fluorescence detectors objectively measure optical properties of oil samples, eliminating human subjectivity and providing consistent, precise measurements of oil quality parameters
3Productivity
If dielectric measurement instruments are used for oil quality monitoring, then productivity is improved through faster testing, but device complexity increases and measurements are adversely affected by suspended solids and entrained water requiring filtration and zeroing procedures
Solution Approach 1:
The patent replaces dielectric measurement systems with optical detection systems. Spectrometers or colorimeters measure optical properties of oil samples without being affected by electrical conductivity changes, eliminating the need for filtration of suspended solids and zeroing procedures while maintaining fast testing capability
Solution Approach 2:
The patent introduces optical intermediaries (dyes, fluorescent markers) that specifically interact with oil degradation products. These intermediaries provide selective detection of polymerized oils, oxidized compounds, or contaminants through optical signals, reducing interference from suspended solids and water that plague dielectric measurements
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system allows for efficient, in-situ monitoring of frying oil quality, providing parameters correlated with food quality, and enabling real-time decision-making for oil management, thus improving operational efficiency and food quality.
Implementation Method 1
receive from the light detector a signal of the frying oil absorption, transmittance, reflection, scattering, or combinations thereof, of light emitted by the light source
Data Source
AI summary
Described herein is a communication system including a cloud server, a first server, and at least one second server. The first server includes a first communication interface configured to provide reference spectral information referring to at least one reference sample and reference analytical data to the cloud server. Each second server includes a second communication interface configured to provide spectral information related to at least one substance to the cloud server. The cloud server is configured to: generate a calibration model, where the calibration model comprises at least one parameter; apply the calibration model to the spectral information, whereby at least one value for the at least one parameter is extracted; and provide the at least one value for the at least one parameter to the first server. The first server is further configured to determine treatment data using the at least one value for the at least one parameter.