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

Claim 0:
1. A method for rapidly predicting foaming tendency of edible frying oil, comprising:
heating the oil, and immersing a polar component content detection probe into the oil to measure an initial polar component content of the oil;
at a frying state, removing the detection probe from the oil, placing food into the oil and frying thereof, taking out the food from the oil after frying, measuring a largest oil foam height and recording thereof as an initial foam height;
at an air introduction state, immersing the detection probe into the oil and introducing air into the oil, continuing to introduce air and heat thereinto until 10% of polar component is detected in the oil;
repeating the frying state and the air introduction state to obtain the largest height of the oil foam until the polar component content reaches 15%, 20%, 25% and 30%, respectively;
fitting the measured foam height into the following formula:, ln
      ⁡
      
        (
        y
        )
      
    
    =
    
      
        a
        *
        x
      
      +
      b
    
  
  ,

wherein y denotes the height of the oil foam in a unit of mm; x denotes the content of the polar component of the oil in a unit of %; a and b are fitting parameters;
taking a, b and exp (a*20+b) as indicators, quantitatively evaluating a foaming tendency of the oil, wherein a represents the rate of change in the oil foam height against different contents of the polar component, and b represents a theoretical foaming tendency when the content of the polar component of the oil is 0, exp(a*20+b) indicates the foaming tendency when the polar component content in the oil is 20% after deterioration.