Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal...

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Chemical Engineering

Background:

• Frying oil quality degrades over time due to heat and oxidation.
• Monitoring physicochemical parameters is crucial for determining oil usability.
• Existing methods for determining discarding points can be complex or imprecise.

Purpose of the Study:

• To develop and validate a method for accurately determining the discarding points of frying oil.
• To simplify the process of assessing frying oil quality using physicochemical data.
• To enhance food safety by providing reliable indicators for oil replacement.

Main Methods:

• Physicochemical parameters (acid value, carbonyl value, total polar compounds) were measured.
• Data interpolation and curve fitting were used to estimate discarding points.
• Principal Component Transformation (PCT) was applied to simplify multi-parameter analysis.

Main Results:

• Discarding points were accurately calculated at different temperatures (190, 205, 220°C) using interpolation.
• PCT effectively reduced the complexity of discarding point estimation to the first principal component (FPC).
• Verification experiments showed high correlation (>0.98) between predicted and actual data.

Conclusions:

• Data interpolation and PCT offer an effective and simplified approach to determine frying oil discarding points.
• The developed method enhances the reliability of frying oil quality assessment.
• This approach contributes to improved food safety and resource management in the food industry.