CN107238622A - A kind of edible oil quality method of testing, test container and detecting system - Google Patents
A kind of edible oil quality method of testing, test container and detecting system Download PDFInfo
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- CN107238622A CN107238622A CN201710395427.XA CN201710395427A CN107238622A CN 107238622 A CN107238622 A CN 107238622A CN 201710395427 A CN201710395427 A CN 201710395427A CN 107238622 A CN107238622 A CN 107238622A
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- edible oil
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- testing
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- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 92
- 238000012360 testing method Methods 0.000 title claims abstract description 27
- 238000010998 test method Methods 0.000 title claims abstract description 22
- 239000006260 foam Substances 0.000 claims abstract description 42
- 235000020232 peanut Nutrition 0.000 claims abstract description 23
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 22
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 22
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 22
- 238000001514 detection method Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 241001553178 Arachis glabrata Species 0.000 claims abstract 8
- 235000013305 food Nutrition 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 17
- 238000004458 analytical method Methods 0.000 claims description 12
- 230000002706 hydrostatic effect Effects 0.000 claims description 7
- 239000012780 transparent material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 14
- 239000012535 impurity Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- 239000011521 glass Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N25/00—Investigating or analyzing materials by the use of thermal means
Landscapes
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to a kind of edible oil quality method of testing, test container and detecting system.A kind of edible oil quality method of testing that the present invention is provided includes step：Edible oil is pre-processed：Edible oil to be measured is stirred standby；Heating：Add in a reservoir and shelled peanut is added in edible oil, edible oil, the moisture of the shelled peanut is mass fraction 6 10%, and then edible oil is heated, and foam overflow situation is observed after temperature rises to 120 160 DEG C；C. quality judges：It is determined as that the edible oil quality of detection is unqualified if the foam height that edible oil meter face is produced is higher than setting value.The present invention is by simple method for qualitative and quantitative detection, the method for the how many controls of being dispatched from the factory there is provided foam in a kind of control edible oil of simple possible of foam in qualitative detection edible oil.
Description
Technical field
The invention belongs to edible oil field, and in particular to a kind of edible oil quality method of testing, test container and detection system
System.
Background technology
Edible oil is also referred to as " edible oil ", refers to what is used in food products are made, animal or vegetable fat, under normal temperature
For liquid.Common edible oil includes Semen setariae oil, peanut oil, fiery sesame oil, corn oil, olive oil, camellia oil, palm oil, mustard
Seed oil, sunflower oil, soybean oil, sesame oil, linseed oil (siritch), grape-kernel oil, walnut oil, peony seed oil etc..
The oxidation resistance of one side edible oil itself is weaker, can also be by the day in grease in refinement step in process
Right polyphenoils is removed in the lump, and edible oil or oil expression raw material were easily acidified, can produced after acidifying after storage a period of time
Some small-molecule substances, can expand generation gas formation foam after being heated in the later stage.If in addition, be mixed into edible oil moisture or
Expansion produces gas after the other impurity of person can also be heated in the later stage.And at present to the more difficult detection of these impurity, costliness can only be passed through
Chemical precision instrument it is detected, these detecting steps operation need professional, testing result is also required to professional people
Member's analysis could be obtained, and detecting step is complicated, and testing result can be delayed, therefore pole is unsuitable for factory's real-time online detection.
On the other hand, edible oil is usually utilized to decoct, fry food, such as deep-fried twisted dough sticks, Fried Peanuts, fried glutinous rice cake etc., if
Bubble content is more in edible oil, then consumer is during fried food, and edible oil can produce many foams, foam when serious
It can overflow outside pot, can burn, scald consumer, or even cause fire, even if foam is not overflowed outside pot, also can more than oil product foam
Impression of the influence consumer to brand.
The content of the invention
For defect of the prior art, it is simple that the present invention provides a kind of method of testing, it is easy to the edible oil of on-line checking
Attribute test method.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of edible oil quality method of testing that the present invention is provided includes step：
A. edible oil is pre-processed：Edible oil to be measured is stirred standby；
B. heat：Add in a reservoir and shelled peanut is added in edible oil, edible oil, the moisture of the shelled peanut is matter
Fraction 6-10% is measured, then edible oil is heated, foam overflow situation is observed after temperature rises to 120-160 DEG C；
C. quality judges：It is determined as the edible oil of detection if the foam height that edible oil meter face is produced is higher than setting value
Quality is unqualified.
I.e. by being heated to edible oil, you can judge the impurity content of oil product by producing the number of foam, this
How much sample just can carry out qualitative analysis by method simple and easy to apply to edible oil impurities.Shelled peanut is added in edible oil
One is the primer as bubble coalescence, in addition also for the scene for simulating true fried food, can effectively be gone back by the method
The former real usage scenario of edible oil, can eliminate hidden fire-fighting danger.Speed is slow during stirring edible oil when edible oil is pre-processed, stirring
Non-foaming foam is preferred, and subsequent step is no longer stirred.Determine to eat by judging the height ratio of foam height and edible oil
Oil quality it is whether qualified, so can more intuitively be easy to measurement, be so more suitable for the operation in industrialized production.
Further, the edible oil to be measured added described in above-mentioned edible oil quality method of testing in step B is 300g, institute
The addition for stating shelled peanut is 250g, and the oil temperature observes foam overflow situation when rising to 160 DEG C.The parameter is suitable to general
Edible oil detection, produce foam volume be easy in a reservoir observation.
Further, the standard of quality judgement is in step C described in above-mentioned edible oil quality method of testing：Edible oil meter
The foam height that face is produced then is determined as the edible oil of detection higher than 1-1.2 times of edible oil height after the addition peanut
Quality is unqualified.
Further, the container described in above-mentioned edible oil quality method of testing described in step B is that upper surface is normally opened
Cylindrical pot, the upper surface diameter of a circle is 16.5cm.This is evenly distributed as far as possible in order that obtaining foam and producing, and is not likely to produce
Dead angle or hot-spot state.
Further, oil temperature is risen to after 160 DEG C in step B described in above-mentioned edible oil quality method of testing, constant temperature 10s
Foam overflow situation is observed afterwards.This be in order that be observed after foam stabilization, it is to avoid some other influence factors mix.
Further, the heater of heating described in above-mentioned edible oil quality method of testing is the electricity that power is 2000 watts
Stove, its heating surface is matched with container bottoms.I.e. the heating surface of electric furnace is identical with the bottom shape and area that heat container so that plus
Heat is more uniform.
Further, the side wall of container described in above-mentioned edible oil quality method of testing is transparent material；The step B exists
Also include step after oil temperature heating：Photo is shot to container side, the photograph image of shooting carried out, it is high that analysis calculates foam
Spend and add the edible oil height of shelled peanut.So, you can judged with carrying out qualitative, quantitative to oil product impurity content, profit
In the product control of edible fat production.
The present invention, which also provides a kind of test container, to be included：Vessel and food tray；The vessel is hydrostatic column,
The outer surface of vessel is provided with food tray, the food tray and the same central shaft of vessel, and the material of the vessel is gold
Category or glass.Namely be provided with test container outer surface and can accept the oily foam overflowed, to prevent accident, while oily
Disk it is also possible that heat distribution it is more uniform, test when can also be previously added a small amount of water in the oil pan, it is to avoid food tray mistake
Thermal ignition oil foam.
Further, vessel described in above-mentioned test container is that bottom surface circular diameter is 16.5cm, is highly the upper of 8cm
The unlimited hydrostatic column in side.
Further, the height of bottom surface of the food tray away from vessel described in above-mentioned test container is 2cm, the edge of food tray
Highly it is 1cm.
The present invention, which also provides a kind of detecting system, to be included：Test container as described above, filming apparatus and analysis main frame；Institute
The side wall for stating container is transparent material；The filming apparatus is arranged at outside the wall of the test container side, for shooting test container
The image of middle edible oil and foam；The filming apparatus electrically connects the analysis main frame, and the analysis main frame is used to handle described
The image information of filming apparatus collection, and calculate foam height and the edible oil height for adding shelled peanut in image.Image
Processing method is ripe, and the document such as patent " foam boundaries identification and Analytical Methods of Grain Grade based on Canny operators " is remembered
Carry, image processing method and this method of testing, which are combined, just can realize edible oil impurity is accurately quantitative determined, and keep away
Manpower-free's reading produces error even mistake, and can also realize that automatic online is detected.
It is further preferred that the secondary light source of polishing can be carried out to eating oil meter face by being set beside filming apparatus, this
Shooting image quality can be improved, while can also ensure that shooting picture quality level is consistent as far as possible；It is further preferred that in the bat of filming apparatus
Take the photograph and polariscope is added on camera lens, this is in order to avoid reflected light produces the hot spot for being difficult to handle in picture.
In summary, the present invention is by simple method for qualitative and quantitative detection, and how much is foam in qualitative detection edible oil, carries
Foam in a kind of control edible oil of simple possible has been supplied to dispatch from the factory the method for control.
Brief description of the drawings
In order to illustrate more clearly of the technical scheme in the specific embodiment of the invention, embodiment will be retouched below
The accompanying drawing used required in stating is briefly described.
The structural representation for the test container that Fig. 1 provides for one embodiment of the invention；
The structural representation for the detecting system that Fig. 2 provides for one embodiment of the invention.
Embodiment
With reference to Fig. 1 and Fig. 2 and specific embodiment, the present invention will be further described.It should be noted that this
The described embodiment of invention is only the preferred embodiments of the present invention, is not intended to limit the invention, for this area
For technical staff, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made is any
Modification, equivalent substitution, improvement etc., should be included in the scope of the protection.Based on the embodiment in the present invention, ability
The every other embodiment that domain those of ordinary skill is obtained under the premise of creative work is not made, belongs to guarantor of the present invention
The scope of shield.
Embodiment 1 to the test container structure for being used to used in embodiment 3 containing and heating edible oil as shown in figure 1,
Including the vessel 1 that side wall is clear glass material, the size of vessel 1 is that bottom surface circular diameter is 16.5cm, is highly
The unlimited hydrostatic column in 8cm top, the outer surface of vessel 1 is provided with food tray 2, a diameter of 20.5cm of the food tray 2,
Food tray 2 and the same central shaft of vessel, height of the food tray 2 away from the bottom surface of vessel 1 are 2cm, and the edge of food tray 2 is highly 1cm.
Embodiment 1
Edible oil 300g to be measured is weighed, is stirred evenly at a slow speed, then edible oil to be measured is added in test container, 250 are then added
Gram shelled peanut, is placed on 2000 watts of electric furnaces and heats, the edible oil for now adding shelled peanut highly be in 3cm, heating process not
Stirring, non-foam is overflowed when temperature rises to 160 DEG C, and the foam height that this batch of edible oil is produced is 0.33cm, and quality is qualified.
Embodiment 2
Edible oil 300g to be measured is weighed, is stirred evenly at a slow speed, then edible oil to be measured is added in test container, 250 are then added
Gram shelled peanut, is placed on 2000 watts of electric furnaces and heats, the edible oil for now adding shelled peanut highly be in 3cm, heating process not
Stirring, non-foam is overflowed when temperature rises to 130 DEG C, and foam rises to container edge, then this batch of edible oil quality is unqualified.
Embodiment 3
Edible oil 300g to be measured is weighed, is stirred evenly at a slow speed, then edible oil to be measured is added in test container, 250 are then added
Gram shelled peanut, is placed on 2000 watts of electric furnaces and heats, the edible oil for now adding shelled peanut highly be in 3cm, heating process not
Stirring, temperature has foam overflow test container when rising to 120 DEG C, then this batch of edible oil quality is unqualified.
Embodiment 4
As shown in Fig. 2 being provided with filming apparatus 3 above the test container used, filming apparatus 3 is located at hydrostatic column sheet
On the cross section at the middle part of body 1, and outside the side wall of hydrostatic column body 1, the taking lens alignment of the filming apparatus 3
The side wall of vessel 1, filming apparatus 3 is used to shoot test container side wall image；The electrical connection analysis main frame 4 of filming apparatus 3, analysis
Main frame 4 is used for the image information for handling filming apparatus collection, and calculates in image foam height and add shelled peanut
Edible oil height.It is further preferred that polishing can be carried out to the side wall of vessel 1 by being set on the side of filming apparatus 3
Secondary light source, this can improve shooting image quality, at the same also can as far as possible ensure shoot picture quality level it is consistent；In filming apparatus 3
Polariscope is added on taking lens to avoid reflected light from producing being difficult to the hot spot of processing in the picture gathered.
Claims (10)
1. a kind of edible oil quality method of testing, it is characterised in that including step：
A. edible oil is pre-processed：Edible oil to be measured is stirred standby；
B. heat：Add in a reservoir and shelled peanut is added in edible oil, edible oil, the moisture of the shelled peanut is quality point
Number 6-10%, is then heated to edible oil, and foam overflow situation is observed after temperature rises to 120-160 DEG C；
C. quality judges：It is determined as the edible oil quality of detection if the foam height that edible oil meter face is produced is higher than setting value
It is unqualified.
2. edible oil quality method of testing according to claim 1, it is characterised in that
The edible oil to be measured added in the step B is 300g, and the addition of the shelled peanut is 250g, and the oil temperature rises to
Foam overflow situation is observed at 160 DEG C.
3. edible oil quality method of testing according to claim 2, it is characterised in that
The standard of quality judgement is in the step C：After the foam height that edible oil meter face is produced is higher than the addition peanut
1-1.2 times of edible oil height is then determined as that the edible oil quality of detection is unqualified.
4. edible oil quality method of testing according to claim 3, it is characterised in that
Container described in the step B is the normally opened cylindrical pot in upper surface, and the upper surface diameter of a circle is 16.5cm.
5. edible oil quality method of testing according to claim 2, it is characterised in that
Oil temperature is risen to after 160 DEG C in the step B, and foam overflow situation is observed after constant temperature 10s.
6. edible oil quality method of testing as claimed in any of claims 2 to 5, it is characterised in that
The heater of the heating is the electric furnace that power is 2000 watts, and its heating surface is matched with container bottoms.
7. edible oil quality method of testing according to claim 1, it is characterised in that
The side wall of the container is transparent material；
The step B also includes step after oil temperature heating：Photo is shot to container side, the photograph image of shooting is carried out,
Analysis calculates foam height and adds the edible oil height of shelled peanut.
8. a kind of test container, it is characterised in that including：
Vessel and food tray；
The vessel is hydrostatic column, and the outer surface of vessel is provided with food tray, and the food tray and vessel are same
Central shaft.
9. test container according to claim 7, it is characterised in that
The vessel is：Bottom surface circular diameter is 16.5cm, is highly the unlimited hydrostatic column in 8cm top；
The height of bottom surface of the food tray away from vessel is 2cm, and the edge of food tray is highly 1cm.
10. a kind of detecting system, it is characterised in that including：
Test container as claimed in claim 8 or 9, filming apparatus, analysis main frame；
The side wall of the container is transparent material；
The filming apparatus is arranged at outside the wall of the test container side, the figure for shooting edible oil and foam in test container
Picture；
The filming apparatus electrically connects the analysis main frame, and the analysis main frame is used for the image for handling the filming apparatus collection
Information, and calculate foam height and the edible oil height for adding shelled peanut in image.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710395427.XA CN107238622A (en) | 2017-05-26 | 2017-05-26 | A kind of edible oil quality method of testing, test container and detecting system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710395427.XA CN107238622A (en) | 2017-05-26 | 2017-05-26 | A kind of edible oil quality method of testing, test container and detecting system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107238622A true CN107238622A (en) | 2017-10-10 |
Family
ID=59984610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710395427.XA Pending CN107238622A (en) | 2017-05-26 | 2017-05-26 | A kind of edible oil quality method of testing, test container and detecting system |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107238622A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110095515A (en) * | 2019-05-31 | 2019-08-06 | 江南大学 | A kind of method for quick predicting and system of edible oil and fat frying foaming tendency |
| CN110367435A (en) * | 2019-08-09 | 2019-10-25 | 银川伊百盛生物工程有限公司 | The bone stewing kettle of automatic oil removing foam removal |
| CN111521734A (en) * | 2020-04-14 | 2020-08-11 | 中铁建华南建设有限公司 | Foaming agent foaming ability detection device and detection method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110095515A (en) * | 2019-05-31 | 2019-08-06 | 江南大学 | A kind of method for quick predicting and system of edible oil and fat frying foaming tendency |
| CN110095515B (en) * | 2019-05-31 | 2020-05-12 | 江南大学 | A rapid prediction method and system for frying foaming tendency of edible oils and fats |
| WO2020238442A1 (en) * | 2019-05-31 | 2020-12-03 | 江南大学 | Method and system for rapidly predicting frying and bubbling tendency of edible oil and fat |
| US20220229035A1 (en) * | 2019-05-31 | 2022-07-21 | Jiangnan University | Method and system for rapidly predicting frying and bubbling tendency of edible oil and fat |
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| CN110367435A (en) * | 2019-08-09 | 2019-10-25 | 银川伊百盛生物工程有限公司 | The bone stewing kettle of automatic oil removing foam removal |
| CN111521734A (en) * | 2020-04-14 | 2020-08-11 | 中铁建华南建设有限公司 | Foaming agent foaming ability detection device and detection method thereof |
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