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Method for quickly identifying food waste oils based on near infrared spectroscopy

A technology of near-infrared spectroscopy and near-infrared spectrometer, which is applied in the field of identification of food waste oils and fats, can solve problems such as no relevant reports, and achieve the effects of faster analysis, lower skill requirements, and high automation

Inactive Publication Date: 2012-12-19
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, qualitative analysis has been widely used in the identification of tea, tobacco, medicinal materials, etc., but there are no relevant reports on qualitative analysis to identify whether it is waste oil from catering

Method used

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  • Method for quickly identifying food waste oils based on near infrared spectroscopy
  • Method for quickly identifying food waste oils based on near infrared spectroscopy
  • Method for quickly identifying food waste oils based on near infrared spectroscopy

Examples

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Embodiment

[0039] A method for quickly and non-destructively identifying waste catering oils and fats based on near-infrared spectroscopy. The specific steps are as follows:

[0040] (1) Collection of samples: the used catering waste oils and fats used in this example are 119 samples of gutter oil and swill oil obtained after two different refining degrees of deodorization and decolorization; normal edible vegetable oils (including 59 parts of soybean oil, 33 parts of peanut oil, 26 parts of blended oil and 29 parts of olive oil) all came from different brands of major supermarkets or different batches of the same brand, a total of 147 samples. According to the different types of oil samples, we divided them into five categories, and randomly selected more than 1 / 4 of the samples from each category as the test set, and the remaining samples were used as the calibration set. The specific composition and classification of the samples are shown in Table 1. shown.

[0041] Table 1 Compositi...

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Abstract

The invention relates to a method for quickly identifying food waste oils based on near infrared spectroscopy, comprising the following steps of: acquiring and correcting a near infrared (NIR) spectrogram of a sample by means of a near infrared spectrometer; establishing a qualitative identification model of the sample by selecting appropriate methods such as a spectrum preprocessing method and a variable compression method respectively according to the characteristics of the spectrogram; and estimating the properties of the model by means of a verification sample, and then performing qualitative analysis on the unknown sample according to the model. The method for quickly identifying food waste oils based on near infrared spectroscopy solves the problem in the prior art that the food waste oil is not easy to quickly identify; and therefore, reliable basis and a convenient, quick and efficient method are provided for food hygine supervision and preventing the food waste oils such as swill-cooked dirty oil from returning to the dining-table.

Description

technical field [0001] The invention relates to the technical field of identification of waste catering oils, in particular to a method for rapidly and non-destructively identifying waste catering oils based on near-infrared spectrum technology. Background technique [0002] Waste oil in the catering industry refers to the unfit for consumption oil and fat discarded in the production and operation process of the catering industry and food processing industry. It mainly includes waste oil (also known as swill oil, swill oil) and old frying oil. Waste oil refers to the gray and white greasy floating matter above the sewage in the trench near the canteen and restaurant, which is collected by the oil separator, and then artificially extracted, which has become rancid and can no longer be eaten; old frying oil refers to the oil that has been repeatedly used for frying at high temperature. Fried food, oxidation, hydrolysis, polymerization and other deterioration reactions, can no...

Claims

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Application Information

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IPC IPC(8): G01N21/35G01N21/359
CPCG01N21/359G01N2201/129
Inventor 郑晓沈熊宋志强何东平
Owner WUHAN POLYTECHNIC UNIVERSITY
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