|
| Rapid analysis of oil quality in potato frying system by near-infrared spectroscopy |
| |
| DOI： |
| KeyWord:frying oil near-infrared spectroscopy quality qualitative model |
| FundProject: |
|
| Hits: 1388 |
| Download times: 0 |
| Abstract: |
| In order to establish a rapid detection method for oil quality in potato frying system, the spectra of palm oil, rapeseed oil and soybean oil were collected by near-infrared spectrometer to develop the oil qualitatively discriminative model and the quantitative models for acid value, peroxide value and polar component. The results made by Mahalanobis distance discrimination method showed that the accuracy rate of detection set judged by the distance threshold was 100%. The partial least squares method was employed for the quantitative analysis model, and the quantitative analysis model of the physicochemical indicators met basically actual application requirement. The results of the quantitative model validation of the three oils verified the reliability of the model. The research showed that the near-infrared spectroscopy method could rapidly identify the oil quality in potato frying system. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
