Rapid Foaming Tendency Prediction for Edible Frying Oil
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Solution Overview
Problem
The catering industry faces issues with excessive foaming during frying, leading to equipment overflow, operator safety risks, hindered quality control, and excessive oil content in fried foods, necessitating a rapid method to predict the foaming tendency of edible frying oils.
Innovation Solution
A method and system that involves heating edible oil, measuring initial polar component content, introducing air, and using a fitting formula to evaluate foaming tendency based on polar component content, with parameters indicating the rate of change and theoretical foaming tendency, allowing for comprehensive evaluation of foaming properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional foam detection methods are used during frying, then foaming can be detected, but the detection process is time-consuming and requires actual frying tests that consume large amounts of oil and food materials
Solution Approach 1:
The patent performs preliminary detection of polar component content in oil before actual frying using a detection probe. This preliminary action allows prediction of foaming tendency without conducting time-consuming actual frying tests, thereby reducing detection time while maintaining accuracy.
Solution Approach 2:
The patent replaces the mechanical frying process with an electrical detection system. Instead of actually frying food to observe foam formation, a detection probe measures polar component content electrically, substituting a complex mechanical process with a simple electrical measurement.
2Measurement precision
If actual frying tests are conducted to evaluate foaming, then accurate foaming data can be obtained, but large amounts of oil and food materials are consumed
Solution Approach 1:
The patent substitutes actual frying tests with an electrical detection method that measures polar component content. This replacement eliminates the need to consume large amounts of oil and food materials while providing accurate predictions of foaming tendency based on the correlation between polar components and foam formation.
Solution Approach 2:
The patent creates a predictive model that copies the relationship between polar component content and foaming behavior. Instead of performing actual frying tests, the system uses the detection probe to measure polar components and predicts foaming based on established correlations, thereby avoiding material consumption.
3Reliability
If comprehensive foaming evaluation is performed through repeated frying tests at different polar component levels, then foaming tendency can be characterized, but the process becomes complex and time-consuming
Solution Approach 1:
The patent replaces complex repeated frying tests with a simple electrical detection probe that directly measures polar component content. This substitution simplifies the detection process while maintaining reliability by establishing a direct correlation between measured polar components and foaming tendency.
Solution Approach 2:
The patent changes the detection parameter from observing foam height during frying to measuring polar component content electrically. This parameter change simplifies the detection process while maintaining evaluation reliability, as polar component content serves as a reliable indicator of foaming tendency.
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
Enables rapid prediction of foaming tendency, saving raw materials and identifying oils that do not foam at low polar component content but seriously foam at high content, ensuring food safety and quality control, with equipment suitable for industrialization.
Implementation Method 1
heating the edible oil, and immersing a polar component content detection probe into the oil to measure an initial polar component content in the heated edible oil
Implementation Method 2
at air introduction state, immersing the detection probe into the edible oil and introducing air into the edible oil, continuing to introduce air and heat the oil until the polar component content in the oil has reached 10%
Data Source
AI summary
Provided are method and system for rapidly predicting foaming tendency of edible frying oil, including: heating the oil; immersing a polar component content detection probe into the oil to measure an initial polar component content of the oil; at a frying state, removing the detection probe from the oil, placing frying food into the oil and frying the same taking out the frying food from the oil after frying, and measuring the largest frying oil foam height and recording the same as an initial foam height; at an air introduction state, immersing the detection probe and introducing air into the oil, and continuing to introduce air and heat thereinto until the polar component content in the oil is 10%; repeating the frying state; and fitting measurements and parameters into a formula.