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基于物理化学参数，利用数据插值和主成分变换估算煎炸油废弃点

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

作者信息

Li Yumei, Cao Xianbing, Cao Yanping, Feng Yuxu, Ji Jingjun, Xie Jiuying, Wang Xin

机构信息

School of Mathematics and Statistics Beijing Technology and Business University (BTBU) Beijing China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing China.

出版信息

Food Sci Nutr. 2020 Apr 2;8(5):2360-2372. doi: 10.1002/fsn3.1524. eCollection 2020 May.

DOI:10.1002/fsn3.1524
PMID:32405393
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7215235/
Abstract

Data interpolation and principal component transformation (PCT) were used to compute the discarding points of a frying oil by measuring the physicochemical parameters-acid value, carbonyl value, and total polar compounds. Herein, the discarding point refers to the time point (associated with the value of each physicochemical parameter) at which the frying oil should be discarded. First, a primary visual analysis was performed for the obtained data by using line charts. Second, a curve interpolation method was used to compute the discarding points for each parameter and thus determine the discarding points for the frying oil. At 190, 205, and 220°C, the frying oil reached the discarding points at 22.1, 17.7, and 13 hr, respectively. The discarding area was also visualized on the corresponding surfaces for the originally obtained data and the interpolated data to investigate the discarding points. Third, the PCT was conducted for the three parameters at each temperature; the discarding point estimation for the three parameters could be reduced to the estimation from the first principal component (FPC), thereby simplifying this process. At 190, 205, and 220°C, the frying oil reached the discarding points when the FPCs were 10.4524, 6.2881, and -1.7629 at the time points 22.1, 17.7, and 13 hr, respectively. Finally, a verification experiment revealed that the correlation between the results obtained by our interpolation method or PCT and the verified data was higher than 0.98, which demonstrates the effectiveness of our method.

摘要

通过测量酸值、羰基值和总极性化合物等理化参数，采用数据插值和主成分变换（PCT）来计算煎炸油的废弃点。在此，废弃点是指煎炸油应被废弃的时间点（与每个理化参数的值相关）。首先，使用折线图对获得的数据进行初步直观分析。其次，采用曲线插值方法计算每个参数的废弃点，从而确定煎炸油的废弃点。在190、205和220°C时，煎炸油分别在22.1、17.7和13小时达到废弃点。还在原始获得的数据和插值数据的相应曲面上直观显示废弃区域，以研究废弃点。第三，对每个温度下的三个参数进行PCT；三个参数的废弃点估计可简化为从第一主成分（FPC）进行估计，从而简化了这一过程。在190、205和220°C时，当FPC分别在22.1、17.7和13小时达到10.4524、6.2881和 -1.7629时，煎炸油达到废弃点。最后，验证实验表明，我们的插值方法或PCT所获得的结果与验证数据之间的相关性高于0.98，这证明了我们方法的有效性。

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