WO2020238442A1 - 一种食用油脂煎炸起泡倾向的快速预测方法及系统 - Google Patents

一种食用油脂煎炸起泡倾向的快速预测方法及系统 Download PDF

Info

Publication number
WO2020238442A1
WO2020238442A1 PCT/CN2020/084624 CN2020084624W WO2020238442A1 WO 2020238442 A1 WO2020238442 A1 WO 2020238442A1 CN 2020084624 W CN2020084624 W CN 2020084624W WO 2020238442 A1 WO2020238442 A1 WO 2020238442A1
Authority
WO
WIPO (PCT)
Prior art keywords
frying
unit
oils
edible
oil
Prior art date
Application number
PCT/CN2020/084624
Other languages
English (en)
French (fr)
Inventor
吴港城
张晖
李徐
王兴国
金青哲
孟令璐
邵琳雅
赵征美
陆燕婷
Original Assignee
江南大学
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江南大学 filed Critical 江南大学
Priority to US17/615,112 priority Critical patent/US11959901B2/en
Publication of WO2020238442A1 publication Critical patent/WO2020238442A1/zh

Links

Images

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/03—Edible oils or edible fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D46/00—Filters or filtering processes specially modified for separating dispersed particles from gases or vapours
    • B01D46/0039—Filters or filtering processes specially modified for separating dispersed particles from gases or vapours with flow guiding by feed or discharge devices
    • B01D46/0041—Filters or filtering processes specially modified for separating dispersed particles from gases or vapours with flow guiding by feed or discharge devices for feeding
    • B01D46/0043—Filters or filtering processes specially modified for separating dispersed particles from gases or vapours with flow guiding by feed or discharge devices for feeding containing fixed gas displacement elements or cores
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01L—CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE
    • B01L3/00—Containers or dishes for laboratory use, e.g. laboratory glassware; Droppers
    • B01L3/50—Containers for the purpose of retaining a material to be analysed, e.g. test tubes
    • B01L3/508—Containers for the purpose of retaining a material to be analysed, e.g. test tubes rigid containers not provided for above
    • B01L3/5082—Test tubes per se
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
    • G01N27/22—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating capacitance
    • G01N27/221—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating capacitance by investigating the dielectric properties
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D2273/00—Operation of filters specially adapted for separating dispersed particles from gases or vapours
    • B01D2273/30—Means for generating a circulation of a fluid in a filtration system, e.g. using a pump or a fan
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01L—CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE
    • B01L2200/00—Solutions for specific problems relating to chemical or physical laboratory apparatus
    • B01L2200/06—Fluid handling related problems
    • B01L2200/0689—Sealing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01L—CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE
    • B01L2300/00—Additional constructional details
    • B01L2300/06—Auxiliary integrated devices, integrated components
    • B01L2300/0627—Sensor or part of a sensor is integrated
    • B01L2300/0663—Whole sensors
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01L—CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE
    • B01L2300/00—Additional constructional details
    • B01L2300/06—Auxiliary integrated devices, integrated components
    • B01L2300/0681—Filter
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01L—CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE
    • B01L2300/00—Additional constructional details
    • B01L2300/18—Means for temperature control
    • B01L2300/1805—Conductive heating, heat from thermostatted solids is conducted to receptacles, e.g. heating plates, blocks

Definitions

  • the invention belongs to the technical field of food processing, and specifically relates to a method and a system for quickly predicting the frothing tendency of edible fats and oils during frying.
  • the present invention overcomes the shortcomings of the prior art method for detecting frying frothing of edible fats and oils, and provides a method for quickly predicting frying frothing tendency of edible fats and oils.
  • a method for quickly predicting the frothing tendency of edible fats and oils during frying which includes:
  • Frying state remove the detection probe, put the fried food in the edible fat for frying, take out the fried food after frying, observe the maximum frying oil foam height, and record it as the initial bubble height;
  • Ventilation state immerse the detection probe into the edible fat, and blow air into the edible fat, keep ventilation and heating until the content of the polar component obtained from the detection of fat reaches 10%;
  • exp(a*20+b) as indicators to quantitatively evaluate the frothing tendency of edible fats and oils, where a represents the rate of change of the edible fat foam height with the content of polar components, and b represents the theoretical edible fats
  • a represents the rate of change of the edible fat foam height with the content of polar components
  • b represents the theoretical edible fats
  • exp(a*20+b) represents the foaming tendency when the polar component content of the edible fats and oils after deterioration is 20%.
  • the heating using fats and oils is heating to a temperature of 160-180°C.
  • the air is blown into the edible fats and oils, and the air flow rate is 15-20 L/h.
  • the weight of the edible fats and oils per frying is 60 g.
  • each frying time is 3 minutes.
  • the fried product has a mass of 2 g.
  • SFA, MUFA, PUFA and P respectively represent the saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid and phospholipid content of the edible oil and fat.
  • the present invention provides a rapid prediction system for frying frothing tendency of edible fats and oils.
  • a rapid prediction system for frying frothing tendency of edible fats and oils which includes:
  • the air pumping unit is connected to the filter unit through a pipe to pump air into the filter unit;
  • the filter unit is connected to the anti-back-suction unit through a pipe to filter the air pumped by the air pump unit;
  • the anti-suckback unit is arranged between the filter unit and the frying unit to prevent edible oil from being sucked into the filter unit.
  • the anti-sucking unit is connected to the pipe, and the end of the pipe extends into the frying unit;
  • Frying unit used to hold edible fat and fried food
  • the heating unit is arranged outside the frying unit to heat the frying unit;
  • the polarity component detection unit detects the polarity of the edible fat in the frying unit.
  • the pumping unit is an air pump
  • the filtering unit is an air filter
  • the anti-sucking unit can be a cone with a sealed piston at the mouth of the bottle Bottle
  • the frying unit is a wide-mouth test tube
  • the heating unit is a metal bath heater
  • the polarity component detection unit is a polarity component detector.
  • the polarity component detection unit includes a detection probe which extends into the frying unit to detect the polarity of the edible fats and oils.
  • the present invention does not require actual frying, and can predict the frying frothing tendency of fat with a 60g sample, save raw materials, and introduce the influence of polar components on frying oil frothing after fat deterioration, especially recognizable Grease that does not foam when the content of polar components is low and that foams severely when the content of polar components is high can realize the comprehensive evaluation of foaming performance; the equipment is simple and suitable for actual operation of enterprises.
  • Figure 1 is a system diagram for the rapid prediction of frothing tendency of edible fats and oils in aeration state in Example 3.
  • Figure 2 is a system diagram for the rapid prediction of frothing tendency of edible fats and oils in frying state in Example 3.
  • the “one embodiment” or “embodiment” referred to herein refers to a specific feature, structure, or characteristic that can be included in at least one implementation of the present invention.
  • the appearances of "in one embodiment” in different places in this specification do not all refer to the same embodiment, nor are they separate or selectively mutually exclusive embodiments with other embodiments.
  • the detection probe for the determination of the content of the polar components of fats and oils needs to be based on the "GB 5009.202-2016 National Food Safety Standard Determination of Polar Components (PC) in Edible Oils” to calibrate the test results.
  • Oil samples soybean oil, rapeseed oil, sunflower oil and cottonseed oil, all purchased from local supermarkets.
  • the rapid prediction device for frying frothing tendency of edible fats and oils is used to process samples according to steps.
  • the specific steps are as follows:
  • Example 1 The method of Example 1 was used to determine the samples of soybean oil, rapeseed oil, sunflower oil, and cottonseed oil. With the passage of frying time, the polar component gradually increased, and the maximum foam height value corresponding to the polar component value was determined as shown in Table 1.
  • the present invention provides a method that can comprehensively and reasonably reflect the foaming properties of fats and oils.
  • the fitting results of x+b are shown in Table 2.
  • SFA, MUFA, PUFA and P represent the saturated fatty acid, monounsaturated fatty acid, poly Saturated fatty acid and phospholipid content.
  • the oil foaming characteristics of the parameters a, b and exp(a*20+b) are the result of the combined effect of fatty acid composition and phospholipid content. The results of the examples are consistent with the qualitative descriptions of the existing reports. This scheme goes a step further and realizes the quantitative description of the foaming characteristics of grease with specific operation steps.
  • the initial bubble height of the detected fat is not completely consistent with the foaming performance at the later stage of frying.
  • the initial bubble height of sunflower oil is lower than that of cottonseed oil, but the polar components of the fat will follow.
  • the bubble height of sunflower oil after deterioration is higher than that of cottonseed oil after deterioration. Therefore, the foaming value of unfried edible fats and oils cannot be equal to the foaming properties of the fats after deterioration.
  • the present invention includes the evaluation methods of the initial bubble height, the rate of change of bubble height, and the high value of the fat bubble after deterioration, so that the foaming performance of frying fat can be comprehensively and reasonably evaluated, while the prior art only relies on the initial bubble
  • the index of high value to calibrate the foaming properties of grease is too one-sided.
  • the a value obtained by the fitting represents the rate of change of the fat bubble height with the content of the polar component.
  • This index is not only related to the increase speed of the bubble height value, but also to the quality of the fat during frying.
  • the deterioration rate is closely related, and it can be used to evaluate the stability of the fat frying process, and it is also an important supplement to ensure the safety of frying fat and fried food.
  • the research of the present invention found that the residence time of the polar component content of 20% in the frying process is the longest, exp(a*20+b) represents the foaming tendency when the polar component content of the fat is 20% after deterioration, and exp(a*20+b) is used as the foaming tendency value of the edible fat to be tested, which is more reasonable than the method of calibrating the foaming properties of fats and oils only by the initial foam height value.
  • the invention does not require actual frying, and can predict the frothing tendency of fats and oils with a 60g sample, save raw materials, introduce the influence of polar components on frying oil frothing after fat deterioration, and especially recognize that the content of polar components is low
  • the grease that does not foam from time to time but foams seriously when the content of polar components is high can realize the comprehensive evaluation of foaming performance; the equipment is simple and suitable for actual operation of enterprises.
  • the rapid prediction system for frothing tendency of edible fats and oils includes a pumping unit 100, a filter unit 200, an anti-suckback unit 300, a frying unit 400, a heating unit 500, and a polar component detection system.
  • Unit 600 the rapid prediction system for frothing tendency of edible fats and oils.
  • the air pumping unit 100 is used for pumping out air, so that the frying unit 400 is continuously ventilated with air.
  • the air pumping unit 100 is connected to the filter unit 200 through a pipe 101, and the air is pumped into the filter unit 200 to filter
  • the unit 200 filters the air;
  • the filter unit 200 is connected to the anti-suckback unit 300 through a pipe 201, the end of the pipe 201 extends into the anti-suckback unit 300, the anti-suckback unit 300 is used to prevent frying in the frying unit 400
  • the oil is sucked into the filter unit 200 due to negative pressure.
  • the frying oil in the frying unit 400 flows into the anti-suckback unit 300 through the pipe 301; the anti-suckback unit 300 is connected to the pipe 301 The end of the pipe 301 extends into the frying unit 400.
  • the frying unit 400 has a scale for measuring the bubble height of the frying oil; the end of the polar component detection unit 600 is a detection probe 601, and the detection probe 601 extends into The frying unit 400 is used to detect the content of polar components in the frying oil, and the heating unit 500 is arranged outside the frying unit 400 to heat the frying oil in the frying unit 400.
  • the pipe 301 and the detection probe 601 When measuring the polar component content of the frying oil in the ventilation detection state, the pipe 301 and the detection probe 601 extend into the frying unit 400 at the same time, and the pipe 301 pumps the air pumping unit 100 through the filter unit 200 and the anti-back suction unit 300 The air flows into the frying unit 400, and the detection probe 601 detects the content of the polar components; in the frying state, the pipe 301 and the detection probe 601 move out of the frying unit 400, and the frying unit 400 is filled with frying oil and frying For fried food, the heating unit 500 heats and fries the frying unit 400, and the bubble height value is read through the scale on the side wall of the frying unit 400.
  • the working process of the system for quickly predicting the frothing tendency of edible fats and oils in the present invention is as follows: in the frying state (as shown in Figure 2), the frying unit 400 contains frying oil and frying material, and the heating unit 500 performs frying The unit 400 performs heating and frying, and the bubble height value is read through the scale on the side wall of the frying unit 400; when the polar component content of the frying oil is measured in the aeration state (as shown in Fig.
  • the pumping unit 100 passes through the pipe 101
  • the air is pumped into the filter unit 200, and the air after filtering impurities is passed through the pipe 201 into the anti-back suction unit 300, and then the air is passed through the pipe 301 into the frying oil in the frying unit 400, the polar component detection unit 600
  • the detection probe 601 extends into the frying oil to detect the content of polar components.
  • the air pumping unit 100 may be an air pump; the filtering unit 200 may be an air filter for filtering impurities in the air; the anti-sucking unit 300 may be a conical flask with a sealed piston at the bottle mouth, and the pipe 201 is from top to
  • the frying oil in the frying unit 400 flows into the anti-sucking conical bottle through the pipe 301; the frying unit 400 can be
  • the wide-mouth test tube preferably a round-bottomed test tube, has a scale on the side wall of the test tube for measuring the bubble height of the frying oil.
  • the heating unit 500 may be a metal bath heater, and the polar component detection unit 600 is a polar component detector, preferably a polar component detector based on the dielectric constant, which gives the grease polarity by measuring the dielectric constant Component content results.
  • the detection probe 601 needs to calibrate the detection results based on the "GB 5009.202-2016 National Food Safety Standard Determination of Polar Components (PC) in Edible Oils”.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Analytical Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • General Physics & Mathematics (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Hematology (AREA)
  • Clinical Laboratory Science (AREA)
  • Electrochemistry (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

一种食用油脂煎炸起泡倾向的快速预测方法及系统，方法包括，将食用油脂加热，将极性组分含量检测探头浸入油脂，测定食用油脂初始极性组分含量；煎炸状态：移出检测探头，将煎炸物放入食用油脂中煎炸，煎炸后取出煎炸物，观察煎炸油泡沫高度的最大值，记作初始泡高值；通气状态：将检测探头浸入食用油脂，向食用油脂中通入空气，保持通气加热直到检测油脂所得极性组分含量达10％；重复煎炸状态；公式拟合。该方法无需实际煎炸，以60g样品即可预测油脂的煎炸起泡倾向，节省原料，实现起泡性能的综合评价；系统设备简单，适用企业实际操作。

Description

一种食用油脂煎炸起泡倾向的快速预测方法及系统 技术领域
本发明属于食品加工技术领域，具体涉及一种食用油脂煎炸起泡倾向的快速预测方法及系统。
背景技术
煎炸作为一种方便快捷的烹饪方式，在食品加工业、餐饮业应用广泛。随着经济的快速发展和居民收入水平的不断提高，我国餐饮业进入了前所未有的黄金发展时期，国家统计局数据显示，2017年我国餐饮业营业收入有望达4万亿元，且继续保持两位数增长，煎炸食品作为餐饮行业的重要组成部分，因其诱人的色泽、香脆的风味口感，深受广大消费者的喜爱。据初步估计，我国仅方便食品业和快餐业所涉及的煎炸食品年产值就超过2500亿元。
然而，在食品加工业和餐饮业的煎炸过程中，产生白色泡沫过多的问题一直困扰行业。一方面，高温泡沫有可能溢出煎炸设备，烫伤操作人员，造成严重的安全事故；另一方面，当油脂泡沫过多而覆盖加工中的食物，阻碍操作人员视线，严重影响操作人员的品质控制；最后，当泡沫过多时，也会导致煎炸食物的含油量过高，严重影响加工食品品质。因此，选择不易起泡的食用油脂作为煎炸油至关重要。
因此，需要建立一种全面评价食用油脂煎炸起泡倾向的快速预测方法。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊，而这种简化或省略不能用于限制本发明的范围。
作为本发明其中一个方面，本发明克服现有技术食用油脂煎炸起泡检测方法的不足，提供一种食用油脂煎炸起泡倾向的快速预测方法。
为解决上述技术问题，本发明提供了如下技术方案：一种食用油脂煎炸起泡倾向的快速预测方法，其包括，
将食用油脂加热，将极性组分含量检测探头浸入油脂，测定食用油脂初始极性组分含量；
煎炸状态：移出检测探头，将煎炸物放入食用油脂中煎炸，煎炸后取出煎 炸物，观察煎炸油泡沫高度的最大值，记作初始泡高值；
通气状态：将检测探头浸入食用油脂，向食用油脂中通入空气，保持通气加热直到检测油脂所得极性组分含量达10％；
重复煎炸状态和通气状态，使得极性组分含量分别达到15％、20％、25％、30％；
公式拟合：ln(y)＝a*x+b；
其中y为油脂泡高值，单位为mm，x为油脂极性组分含量，单位为％，a和b为拟合参数；
以a、b和exp(a*20+b)作为指标，定量评价食用油脂煎炸起泡倾向，其中a表示食用油脂泡高值随极性组分含量的变化速率，b表示理论上食用油脂极性组分含量为0时的起泡倾向，exp(a*20+b)表示劣化后食用油脂极性组分含量为20％时的起泡倾向。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述使用油脂加热，为加热至温度为160～180℃。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述向食用油脂中通入空气，空气流速为15～20L/h。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述食用油脂，每次煎炸的质量为60g。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述煎炸状态，每次煎炸的时间为3min。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述煎炸物，其质量为2g。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测方法的一种优选方案：所述公式拟合，其中，
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+0.2280PUFA*P；
式中，SFA、MUFA、PUFA和P分别表示食用油脂的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和磷脂含量。
作为本发明的另一个方面，本发明提供食用油脂煎炸起泡倾向的快速预测 系统。
为解决上述技术问题，本发明提供了如下技术方案：食用油脂煎炸起泡倾向的快速预测系统，其包括，
泵气单元，通过管道与过滤单元连接，将空气泵入过滤单元；
过滤单元，通过管道与防倒吸单元连接，过滤泵气单元泵出的空气；
防倒吸单元，设置于过滤单元和煎炸单元之间，以防止食用油脂倒吸入过滤单元，防倒吸单元连接管道，管道的末端伸入煎炸单元内；
煎炸单元，用于盛放食用油脂、煎炸物；
加热单元，设置于煎炸单元外部，加热煎炸单元；
极性组分检测单元，检测煎炸单元内食用油脂的极性。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测系统的一种优选方案：泵气单元为气泵；过滤单元为空气滤器，防倒吸单元可以为瓶口带有密封活塞的锥形瓶，煎炸单元为广口试管，加热单元为金属浴加热器，极性组分检测单元为极性组分检测仪。
作为本发明所述的食用油脂煎炸起泡倾向的快速预测系统的一种优选方案：所述极性组分检测单元包括检测探头，检测探头伸入煎炸单元内检测食用油脂的极性。
本发明的有益效果：本发明无需实际煎炸，以60g样品即可预测油脂的煎炸起泡倾向，节省原料，引入油脂劣化后极性组分对煎炸油起泡的影响，尤其可识别极性组分含量低时不起泡而极性组分含量高时起泡严重的油脂，实现起泡性能的综合评价；设备简单，适用企业实际操作。
附图说明
为了更清楚地说明本发明实施例的技术方案，下面将对实施例描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动性的前提下，还可以根据这些附图获得其它的附图。其中：
图1为实施例3通气状态食用油脂煎炸起泡倾向的快速预测系统图。
图2为实施例3煎炸状态食用油脂煎炸起泡倾向的快速预测系统图。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实 施例对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是本发明还可以采用其他不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似推广，因此本发明不受下面公开的具体实施例的限制。
其次，此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例，也不是单独的或选择性的与其他实施例互相排斥的实施例。
本发明食用油脂煎炸起泡倾向的快速预测方法的步骤如下：
(1)60g食用油脂加热至160～180℃，将极性组分含量检测探头浸入油脂，测定其初始极性组分含量(实验设备：基于介电常数的极性组分检测仪，型号Testo 270)；
(2)移出检测探头，将2g新鲜马铃薯块放入60g油中，煎炸3分钟后取出食物，观察煎炸油泡沫高度的最大值，记作初始泡高值；
(3)通气状态，将检测探头浸入油脂，以15～20L/h的流速向油脂中通入空气，保持通气加热直到检测油脂所得极性组分含量达10％；
(4)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(5)通气状态，将检测探头浸入油脂，以15～20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达15％；
(6)移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(7)通气状态，将检测探头浸入油脂，以15～20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达20％；
(8)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(9)通气状态，将检测探头浸入油脂，以15～20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达25％；
(10)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入 60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(11)通气状态，将检测探头浸入油脂，以15～20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达30％；
(12)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(13)公式拟合，ln(y)＝a*x+b，其中y为测得的油脂泡高值，单位为mm，x为油脂极性组分含量，单位为％，a和b为拟合参数；
以实验计算所得a，b和exp(a*20+b)作为指标，定量评价食用油脂煎炸起泡倾向，其中a表示油脂泡高值随极性组分含量的变化速率，b表示理论上油脂极性组分含量为0时的起泡倾向，exp(a*20+b)表示劣化后油脂极性组分含量为20时的起泡倾向，以exp(a*20+b)作为所检测的食用油脂起泡倾向值。
若a的绝对值越大，则说明该油脂泡高值随极性组分含量的变化速率越快；b的值越大，则说明未煎炸油脂的起泡倾向越大；exp(a*20+b)的值越大，则说明劣化后煎炸油脂的起泡倾向越大。
测定油脂极性组分含量的检测探头，需基于《GB 5009.202-2016食品安全国家标准食用油中极性组分(PC)的测定》校正检测结果。
实施例1：
油脂样品：大豆油、菜籽油、葵花籽油和棉籽油，均购于本地超市。
应用食用油脂煎炸起泡倾向的快速预测装置按步骤处理样品，具体步骤如下：
(1)共60g油脂样品加热至180℃，将检测探头浸入油脂，测定其初始极性组分含量；
(2)煎炸状态，移出检测探头，将2g新鲜马铃薯块放入60g油中，煎炸3分钟后取出食物，观察煎炸油泡沫高度的最大值，记作初始泡高值；
(3)通气状态，将检测探头浸入油脂，以20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达10％；
(4)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(5)通气状态，将检测探头浸入油脂，以20L/h的流速向油脂中通空气， 保持通气加热直到检测油脂所得极性组分含量达15％；
(6)移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(7)通气状态，将检测探头浸入油脂，以20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达20％；
(8)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(9)通气状态，将检测探头浸入油脂，以20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达25％；
(10)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(11)通气状态，将检测探头浸入油脂，以20L/h的流速向油脂中通空气，保持通气加热直到检测油脂所得极性组分含量达30％；
(12)煎炸状态，移出检测探头和通气玻璃管，将2g新鲜马铃薯块放入60g油中，煎炸3分钟取出食物，观察煎炸油泡沫高度的最大值，记录泡高值；
(13)公式拟合，ln(y)＝a*x+b，其中y为油脂泡高值，单位为mm，x为油脂极性组分含量，单位为％，a和b为拟合参数。
以实验计算所得a，b和exp(a*20+b)作为指标，定量评价食用油脂煎炸起泡倾向，其中a表示油脂泡高值随极性组分含量的变化速率，b表示理论上油脂极性组分含量为0时的起泡倾向，exp(a*20+b)表示劣化后油脂极性组分含量为20时的起泡倾向。
实施例2：
采用实施例1方法测定大豆油、菜籽油、葵花籽油、棉籽油样品，随着煎炸时间推移极性组分逐渐增加，其极性组分值所对应的最大泡沫高度值测定结果见表1。
表1四种油脂样品各极性组分含量所对应的泡沫最高值测定
Figure PCTCN2020084624-appb-000001
Figure PCTCN2020084624-appb-000002
从表1可以看出，随着油脂极性组分含量的升高，泡沫的最大高度随之增加，且本发明研究发现，不同油脂的初始最大泡沫高度值不同，随着油脂极性组分含量的升高最大泡沫高度值的增加程度也不同，因此，本发明提供一种能够全面、合理的反应油脂起泡性质的方法，本发明油脂起泡性质的评价公式ln(y)＝a*x+b的拟合结果见表2。
表2公式ln(y)＝a*x+b的拟合结果
Figure PCTCN2020084624-appb-000003
分析检测系统结合公式拟合所得a、b和exp(a*20+b)三项参数的化学意义，结果如下：
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+0.2280PUFA*P式中，SFA、MUFA、PUFA和P分别表示油脂的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和磷脂含量。参数a、b和exp(a*20+b)反应的油脂起泡特性，是脂肪酸组成和磷脂含量的综合作用结果，实施例结果与已有报道的定性描述相一致。本方案更进一步，以具体操作步骤实现了油脂起泡特性的定量描述。
从以上实验数据可以看到，随着油脂极性组分含量的升高，泡沫的最大高度随之增加。同时，长时间煎炸后，检测所得油脂的初始泡高值与煎炸后期的起泡性能并非完全一致，如葵花籽油的初始泡高值低于棉籽油，但是随之油脂 极性组分含量的增加，劣化后葵花籽油的泡高值却高于劣化后的棉籽油。所以，未经煎炸食用油脂的泡高值并不能等于劣化后油脂的起泡性质。因此，本发明包含了初始泡高值，泡高值变化速率、劣化后油脂泡高值的评价方法，才可全面、合理的评价煎炸油脂的起泡性能，而现有技术仅凭初始泡高值来标定油脂起泡性质的指标则过于片面。
本发明的另一个优点在于，拟合所得a值表示油脂泡高值随极性组分含量的变化速率，此项指标既与泡高值的增加速度有关，也与煎炸过程中油脂的品质劣化速度息息相关，同时可用于评价油脂煎炸过程的稳定性，也是用于保证煎炸油脂及煎炸食品安全的重要补充。本发明研究发现，煎炸过程中极性组分含量为20％的停留时间最长，exp(a*20+b)表示劣化后油脂极性组分含量为20％时的起泡倾向，以exp(a*20+b)作为待测食用油脂的起泡倾向值，相比于仅以初始泡高值来标定油脂起泡性质的方法更为合理。
本发明无需实际煎炸，以60g样品即可预测油脂的煎炸起泡倾向，节省原料，引入油脂劣化后极性组分对煎炸油起泡的影响，尤其可识别极性组分含量低时不起泡而极性组分含量高时起泡严重的油脂，实现起泡性能的综合评价；设备简单，适用企业实际操作。
实施例3：
食用油脂煎炸起泡倾向的快速预测系统：
如图1和图2所示，食用油脂煎炸起泡倾向的快速预测系统包括泵气单元100、过滤单元200、防倒吸单元300、煎炸单元400、加热单元500、极性组分检测单元600。
具体的，泵气单元100用于泵出空气，使煎炸单元400在通气状态时不断的通入空气，泵气单元100通过管道101与过滤单元200连接，将空气泵入过滤单元200，过滤单元200对空气进行过滤；过滤单元200通过管道201与防倒吸单元300连接，管道201的末端伸入防倒吸单元300内，防倒吸单元300用于防止煎炸单元400中的煎炸油由于负压倒吸入过滤单元200，当煎炸单元400内产生负压时，煎炸单元400内的煎炸油通过管道301流入防倒吸单元300内，；防倒吸单元300连接管道301，管道301的末端伸入煎炸单元400内，煎炸单元400具有刻度，用于测量煎炸油的泡高值；极性组分检测单元600的末端为检测探头601，检测探头601伸入煎炸单元400内，用于检测煎炸油中的 极性组分含量，加热单元500设置于煎炸单元400的外部，用于加热煎炸单元400中的煎炸油。在通气检测状态测量煎炸油的极性组分含量时，管道301和检测探头601同时伸入煎炸单元400内，管道301通过过滤单元200和防倒吸单元300将泵气单元100泵出的空气通入煎炸单元400内，检测探头601检测极性组分含量；在煎炸状态时，管道301和检测探头601移出煎炸单元400，煎炸单元400内盛有煎炸油和煎炸物，加热单元500对煎炸单元400进行加热煎炸，通过煎炸单元400侧壁的刻度读取泡高值。
本发明食用油脂煎炸起泡倾向的快速预测系统的工作流程为：在煎炸状态时(如图2)，煎炸单元400内盛有煎炸油和煎炸物，加热单元500对煎炸单元400进行加热煎炸，通过煎炸单元400侧壁的刻度读取泡高值；在通气状态测量煎炸油的极性组分含量时(如图1)，泵气单元100通过管道101将空气泵入过滤单元200，滤掉杂质后的空气通过管道201通入防倒吸单元300，之后通过管道301将空气通入煎炸单元400内的煎炸油中，极性组分检测单元600的检测探头601伸入煎炸油中用于检测极性组分含量。
进一步的，泵气单元100可以为气泵；过滤单元200可以为空气滤器，用于过滤空气中的杂质；防倒吸单元300可以为瓶口带有密封活塞的锥形瓶，管道201从上至下穿过密封活塞伸入锥形瓶内，使得煎炸单元400内产生负压时，煎炸单元400内的煎炸油通过管道301流入防倒吸锥形瓶内；煎炸单元400可以为广口试管，优选为圆底试管，试管侧壁具有刻度，用于测量煎炸油的泡高值。加热单元500可以为金属浴加热器，极性组分检测单元600为极性组分检测仪，优选为基于介电常数的极性组分检测仪，其通过测定介电常数给出油脂极性组分含量结果。
所述检测探头601，需基于《GB 5009.202-2016食品安全国家标准食用油中极性组分(PC)的测定》校正检测结果。
应说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。

Claims (10)

  1. 一种食用油脂煎炸起泡倾向的快速预测方法，其特征在于：包括，
    将食用油脂加热，将极性组分含量检测探头浸入油脂，测定食用油脂初始极性组分含量；
    煎炸状态：移出检测探头，将煎炸物放入食用油脂中煎炸，煎炸后取出煎炸物，观察煎炸油泡沫高度的最大值，记作初始泡高值；
    通气状态：将检测探头浸入食用油脂，向食用油脂中通入空气，保持通气加热直到检测油脂所得极性组分含量达10％；
    重复煎炸状态和通气状态，使得极性组分含量分别达到15％、20％、25％、30％；
    公式拟合：ln(y)＝a*x+b；
    其中y为油脂泡高值，单位为mm，x为油脂极性组分含量，单位为％，a和b为拟合参数；
    以a、b和exp(a*20+b)作为指标，定量评价食用油脂煎炸起泡倾向，其中a表示食用油脂泡高值随极性组分含量的变化速率，b表示理论上食用油脂极性组分含量为0时的起泡倾向，exp(a*20+b)表示劣化后食用油脂极性组分含量为20％时的起泡倾向。
  2. 如权利要求1所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述使用油脂加热，为加热至温度为160～180℃。
  3. 如权利要求1或2所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述向食用油脂中通入空气，空气流速为15～20L/h。
  4. 如权利要求1或2所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述食用油脂，每次煎炸的质量为60g。
  5. 如权利要求1或2所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述煎炸状态，每次煎炸的时间为3min。
  6. 如权利要求1或2所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述煎炸物，其质量为2g。
  7. 如权利要求1或2所述的食用油脂煎炸起泡倾向的快速预测方法，其特征在于：所述公式拟合，其中，
    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+0.2280PUFA*P；
    式中，SFA、MUFA、PUFA和P分别表示食用油脂的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和磷脂含量。
  8. 权利要求1～7任一所述方法使用的食用油脂煎炸起泡倾向的快速预测系统，其特征在于：包括，
    泵气单元(100)，通过管道(101)与过滤单元(200)连接，将空气泵入过滤单元(200)；
    过滤单元(200)，通过管道(201)与防倒吸单元(300)连接，过滤泵气单元(100)泵出的空气；
    防倒吸单元(300)，设置于过滤单元(200)和煎炸单元(400)之间，以防止食用油脂倒吸入过滤单元(200)，防倒吸单元(300)连接管道(301)，管道(301)的末端伸入煎炸单元(400)内；
    煎炸单元(400)，用于盛放食用油脂、煎炸物；
    加热单元(500)，设置于煎炸单元(400)外部，加热煎炸单元(400)；
    极性组分检测单元(600)，检测煎炸单元(400)内食用油脂的极性。
  9. 如权利要求8所述的食用油脂煎炸起泡倾向的快速预测系统，其特征在于：泵气单元(100)为气泵；过滤单元(200)为空气滤器，防倒吸单元(300)可以为瓶口带有密封活塞的锥形瓶，煎炸单元(400)为广口试管，加热单元(500)为金属浴加热器，极性组分检测单元(600)为极性组分检测仪。
  10. 如权利要求9所述的食用油脂煎炸起泡倾向的快速预测系统，其特征在于：所述极性组分检测单元(600)包括检测探头(601)，检测探头(601)伸入煎炸单元(400)内检测食用油脂的极性。
PCT/CN2020/084624 2019-05-31 2020-04-14 一种食用油脂煎炸起泡倾向的快速预测方法及系统 WO2020238442A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US17/615,112 US11959901B2 (en) 2019-05-31 2020-04-14 Method and system for rapidly predicting foaming tendency of edible frying oil

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201910466001.8 2019-05-31
CN201910466001.8A CN110095515B (zh) 2019-05-31 2019-05-31 一种食用油脂煎炸起泡倾向的快速预测方法及系统

Publications (1)

Publication Number Publication Date
WO2020238442A1 true WO2020238442A1 (zh) 2020-12-03

Family

ID=67449770

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2020/084624 WO2020238442A1 (zh) 2019-05-31 2020-04-14 一种食用油脂煎炸起泡倾向的快速预测方法及系统

Country Status (3)

Country Link
US (1) US11959901B2 (zh)
CN (1) CN110095515B (zh)
WO (1) WO2020238442A1 (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110095515B (zh) 2019-05-31 2020-05-12 江南大学 一种食用油脂煎炸起泡倾向的快速预测方法及系统
CN112147289A (zh) * 2020-08-20 2020-12-29 广东省测试分析研究所（中国广州分析测试中心） 一种大豆油或菜籽油在煎炸过程中泡高值与相关因素的测定方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017002079A1 (en) * 2015-06-30 2017-01-05 Ambifood, Lda Device and method for measuring the quality of frying oil
CN107238622A (zh) * 2017-05-26 2017-10-10 重庆红蜻蜓油脂有限责任公司 一种食用油品质测试方法、测试容器及检测系统
CN107271619A (zh) * 2017-06-21 2017-10-20 无锡中科恒源信息科技有限公司 食用油加热过程中有害物质的在线检测方法、装置及系统
CN206725486U (zh) * 2017-03-27 2017-12-08 深圳市赛亿科技开发有限公司 一种食用油油质快速检测仪
CN108037162A (zh) * 2017-12-22 2018-05-15 无锡中科恒源信息科技有限公司 一种煎炸油品质实时在线自动检测装置及其方法
CN208334371U (zh) * 2018-05-15 2019-01-04 中国石油天然气股份有限公司 发泡装置
CN110095515A (zh) * 2019-05-31 2019-08-06 江南大学 一种食用油脂煎炸起泡倾向的快速预测方法及系统

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2010009659A (es) * 2008-03-04 2010-10-15 3M Innovative Properties Co Metodos y dispositivos para el monitoreo de la calidad del aceite para freir.
US8486477B2 (en) * 2008-10-24 2013-07-16 Intercontinental Great Brands Llc Gas-effusing compositions and methods of making and using same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017002079A1 (en) * 2015-06-30 2017-01-05 Ambifood, Lda Device and method for measuring the quality of frying oil
CN206725486U (zh) * 2017-03-27 2017-12-08 深圳市赛亿科技开发有限公司 一种食用油油质快速检测仪
CN107238622A (zh) * 2017-05-26 2017-10-10 重庆红蜻蜓油脂有限责任公司 一种食用油品质测试方法、测试容器及检测系统
CN107271619A (zh) * 2017-06-21 2017-10-20 无锡中科恒源信息科技有限公司 食用油加热过程中有害物质的在线检测方法、装置及系统
CN108037162A (zh) * 2017-12-22 2018-05-15 无锡中科恒源信息科技有限公司 一种煎炸油品质实时在线自动检测装置及其方法
CN208334371U (zh) * 2018-05-15 2019-01-04 中国石油天然气股份有限公司 发泡装置
CN110095515A (zh) * 2019-05-31 2019-08-06 江南大学 一种食用油脂煎炸起泡倾向的快速预测方法及系统

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ZHOU, SHENGMIN ET AL.: "Progress on Mechanism of Foaming and Influence Factors on Vegetable Oil", GRAIN SCIENCE AND TECHNOLOGY AND ECONOMY, vol. 40, no. 2,, 30 April 2005 (2005-04-30), ISSN: 1007-1458, DOI: 20200522194257A *

Also Published As

Publication number Publication date
US11959901B2 (en) 2024-04-16
US20220229035A1 (en) 2022-07-21
CN110095515B (zh) 2020-05-12
CN110095515A (zh) 2019-08-06

Similar Documents

Publication Publication Date Title
WO2020238442A1 (zh) 一种食用油脂煎炸起泡倾向的快速预测方法及系统
Farhoosh Shelf‐life prediction of edible fats and oils using Rancimat
Kaya et al. Rheological behaviour of sour pomegranate juice concentrates (Punica granatumL.).
CN107843697B (zh) 餐饮废气模拟发生装置
Xu et al. A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell
Braeckman et al. Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
JP4801422B2 (ja) 熱媒体油の定量方法及び管理方法
CN104568803A (zh) 一种利用紫外分光光度计检测煎炸食用油品质的方法
JP2006226735A (ja) 食用油の劣化程度の評価方法、および食用油の劣化程度評価装置
CN204855314U (zh) 一种基于红外分光光度法的油烟快速检测装置
CN106596902B (zh) 便携式全自动石油产品硫化氢测定仪
Osawa et al. Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
CN112505169B (zh) 一种发酵大黄鱼的风味评价方法
CN112147289A (zh) 一种大豆油或菜籽油在煎炸过程中泡高值与相关因素的测定方法
CN107238622A (zh) 一种食用油品质测试方法、测试容器及检测系统
CN202305745U (zh) 一种自动浸油装置
CN108760669A (zh) 一种铜管内表面残碳量测定方法
CN108391776B (zh) 一种以酶为消泡剂提高水果出汁率的消泡工艺
CN206609814U (zh) 一种微量快速自动检测润滑脂滴点测试装置
CN204360242U (zh) 自动恒温器
CN212159630U (zh) 油脂烟点快速检测仪
CN109142655B (zh) 一种劣质食用油脂的鉴别方法
CN113237908B (zh) 一种评定亚包晶钢裂纹敏感性的方法
CN113092405A (zh) 一种快速预判植物油常温条件下诱导期的方法
CN205052652U (zh) 一种方便面油炸机

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20815084

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20815084

Country of ref document: EP

Kind code of ref document: A1