Rapid determination of the quality of frying oils using mid-infrared spectroscopy coupled with chemometrics methods

Authors

NING Hai-hua, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
ZHOU Qi-jia, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
DU Rui, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China
MIAO Jun-jian, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306 , China
LAI Ke-qiang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306 , China

Abstract

Objective:Ensure the safety of final fried food in the process of industrial food production.Methods:The acid values, peroxide values and carbonyl values of the frying oil samples collected from a university cafeteria were determined based on the standard methods of China. Their infrared spectra were obtained with a Fourier transform infrared spectrometer (FT-IR) equipped with multi-point attenuated total reflection (ATR). Partial least squares regression (PLS) was employed to build mathematical models for control oil samples, random oil samples, and all samples, respectively.Results:The models had good predictability for the determination of acid values of frying oils, but did not perform well for peroxide values. In addition, the PLS models for control oil samples had better predictability than that for random oil samples.Conclusion:Fourier transform mid-infrared spectroscopy with attenuated total reflection attachment combined with the chemometric method is expected to achieve rapid and simultaneous detection of acid value, peroxide value and carbonyl value of oil used for frying in the industrial production process of fried foods.

Publication Date

9-2-2022

First Page

90

Last Page

95

DOI

10.13652/j.spjx.1003.5788.2022.60041

Recommended Citation

Hai-hua, NING; Qi-jia, ZHOU; Rui, DU; Jun-jian, MIAO; and Ke-qiang, LAI (2022) "Rapid determination of the quality of frying oils using mid-infrared spectroscopy coupled with chemometrics methods," Food and Machinery: Vol. 38: Iss. 6, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2022.60041
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/17

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