文章基本信息

标题：Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation
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作者：Yumei Li ; Xianbing Cao ; Yanping Cao 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：5
页码：2360-2372
DOI：10.1002/fsn3.1524
出版社：John Wiley & Sons, Ltd.
摘要：Data interpolation and principal component transformation (PCT) were used to compute the discarding points of a frying oil by measuring the physicochemical parameters—acid value, carbonyl value, and total polar compounds. Herein, the discarding point refers to the time point (associated with the value of each physicochemical parameter) at which the frying oil should be discarded. First, a primary visual analysis was performed for the obtained data by using line charts. Second, a curve interpolation method was used to compute the discarding points for each parameter and thus determine the discarding points for the frying oil. At 190, 205, and 220°C, the frying oil reached the discarding points at 22.1, 17.7, and 13 hr, respectively. The discarding area was also visualized on the corresponding surfaces for the originally obtained data and the interpolated data to investigate the discarding points. Third, the PCT was conducted for the three parameters at each temperature; the discarding point estimation for the three parameters could be reduced to the estimation from the first principal component (FPC), thereby simplifying this process. At 190, 205, and 220°C, the frying oil reached the discarding points when the FPCs were 10.4524, 6.2881, and −1.7629 at the time points 22.1, 17.7, and 13 hr, respectively. Finally, a verification experiment revealed that the correlation between the results obtained by our interpolation method or PCT and the verified data was higher than 0.98, which demonstrates the effectiveness of our method.
关键词：acid value;carbonyl value;data interpolation and PCT;discarding points estimation of frying oil;total polar compounds