Frying Oil Deterioration Detection Using Total Polar Compounds
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Solution Overview
Problem
Existing methods for detecting the deterioration of frying oil, such as measuring acid value or color, are prone to errors and require complex operations, leading to inefficient waste and reduced work efficiency in food service establishments.
Innovation Solution
A device and method for detecting oil deterioration using total polar compounds, employing correlation equations based on measured values to accurately determine the deterioration degree, considering factors like heating time and oil type.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If the acid value measurement method is used to detect oil deterioration, then the measurement can be performed using conventional methods, but the operation becomes complicated and measurement errors occur due to differences in measurement techniques among operators
Solution Approach 1:
The patent replaces the manual mechanical measurement method (immersing color test pieces, capturing images with cameras, calculating RGB values) with an automated sensor-based system that directly measures total polar compounds. This substitution eliminates operator variability and simplifies the operation to merely immersing the sensor in the oil.
Solution Approach 2:
The sensor automatically performs the measurement of total polar compounds without requiring manual image capture, color analysis, or calculation steps. The sensor system serves itself by directly providing the measurement result, eliminating the need for operator intervention in the measurement process.
2Ease of operation
If the total polar compounds measurement method is used, then the operation becomes simple and measurement accuracy improves, but the measurement result differs from the conventional acid value indicator that restaurants use for oil disposal decisions
Solution Approach 1:
The patent introduces a correlation conversion mechanism that acts as an intermediary between the new total polar compounds measurement system and the existing acid value-based disposal criteria. By establishing correlation equations between total polar compounds and acid values, the system translates measurements into the familiar acid value scale, allowing restaurants to continue using their existing disposal thresholds while benefiting from the improved measurement system.
Solution Approach 2:
The patent changes the measurement parameter from acid value to total polar compounds, but maintains compatibility with existing disposal criteria by establishing mathematical correlations between these parameters. This allows the system to use the more accurate total polar compounds measurement while still providing results in terms of the familiar acid value scale for disposal decision-making.
3Ease of operation
If color measurement is used as a deterioration indicator, then the judgment can be made by appearance, but the measurement lacks accuracy and precision
Solution Approach 1:
The patent replaces the subjective visual color judgment method with an objective sensor-based measurement system that quantifies total polar compounds. This substitution transforms the qualitative color assessment into a precise quantitative measurement, eliminating subjectivity while maintaining ease of operation.
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 simple and accurate detection of oil deterioration, reducing waste and increasing efficiency by minimizing measurement errors and operational complexity.
Implementation Method 1
a sensor configured to measure a total polar compounds value indicative of a total polar compounds (polar molecular weight) contained in the fat and oil
Data Source
AI summary
A cloud 8, as a fat and oil deterioration degree detection device for detecting the deterioration degree of the frying oil P, includes a storage section 82 configured to retain a correlation between the total polar compounds PCn of the frying oil P and a predetermined deterioration indicator DIn other than the total polar compounds, a data acquisition section 81 configured to acquire a measured value of the total polar compounds, a deterioration indicator calculation section 83 configured to calculate the predetermined deterioration indicator DIn based on the measured value of the total polar compounds acquired by the data acquisition section 81 and the correlation stored in the storage section 82; and a detection result output section 84 configured to output the predetermined deterioration indicator DIn calculated by the deterioration indicator calculation section 83 as a result of detection of the deterioration degree of the frying oil P.