Patent ID: 11959901
Assignee: JIANGNAN UNIVERSITY
Field: Chemical engineering (Chemistry)
Classification: CPC G  A  B | IPC A  B  G

Claim 6:
7. The method for rapidly predicting foaming tendency of edible frying oil of claim 1, wherein the indicators are further represented by,, a
      =
      
        
          
            -
            0.003561
          
          *
          SFA
        
        +
        
          0.001682
          *
          MUFA
        
        +
        
          0.003923
          *
          PUFA
        
        -
        
          0.004388
          *
          PUFA
          *
          P
        
      
    
    ;
  

  
    
      b
      =
      
        
          0.07454
          *
          SFA
        
        -
        
          0.01650
          *
          MUFA
        
        -
        
          0.06202
          *
          PUFA
        
        +
        
          0.1265
          *
          PUFA
          *
          P
        
      
    
    ;
  

  
    
      
        exp
        ⁢
        
          (
          
            
              a
              *
              20
            
            +
            b
          
          )
        
      
      =
      
        
          
            -
            0.008256
          
          *
          SFA
        
        +
        
          0.05379
          *
          MUFA
        
        +
        
          0.04506
          *
          PUFA
        
        +
        
          0.2280
          ⁢
          
            
          
          ⁢
          PUFA
          *
          P
        
      
    
    ;
  

wherein SFA, MUFA, PUFA and P represent contents of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and phospholipids, respectively, in the oil.