Effect of frying conditions on fatty acid profile and total polar materials via viscosity
Effect of frying conditions on fatty acid profile and total polar materials via viscosity
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油炸条件通过粘度对脂肪酸谱和总极性物质的影响
DOI：
10.1016/j.jfoodeng.2015.07.007
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发表时间：
2015-12-01
影响因子：
5.5
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
--
作者：
Li, Xu;Wu, Xiaojing;Wang, Xingguo
本研究研究了豆油粘度随油炸条件和化学成分的温度依赖性，以建立一个直接从工艺参数预测油降解的模型。使用Lioumbas et al.（2012）非线性模型描述煎炸油粘度的温度依赖关系，该模型具有令人满意的精度（r(2) > 0.9998）。建立了两个独立于油炸条件和化学成分预测粘度的模型，两者的总体精度均大于95.0%。以粘度参数为介质，运用多元拟线性回归分析，推导出由平均油温和油炸时间预测脂肪酸组成和总极性物质的表达式（r(2) = 0.930）。最后的表达式量化了油炸条件与油的化学成分之间的关系，便于现场质量控制。(C) 2015 Elsevier Ltd.版权所有。
This work investigates how the temperature dependence of soybean oil viscosity varies with frying conditions and chemical composition, to develop a model that predicts oil degradation directly from process parameters. The temperature dependence of frying oil viscosity is described using Lioumbas et al. (2012) non-linear model, which is confirmed with satisfactory accuracy (r(2) > 0.9998). Two models, predicting viscosity separately from frying conditions and chemical composition, are established, both with an overall accuracy of greater than 95.0%. Using the viscosity parameter as a medium, multiple quasi-linear regression analysis was applied to derive an expression that predicts fatty acid composition and total polar materials from the average oil temperature and the frying time (r(2) = 0.930). This final expression quantifies the relationship between the frying conditions and the chemical composition of the oil, which is convenient for on-site quality control. (C) 2015 Elsevier Ltd. All rights reserved.