Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Instruments
2.2. Experimental Method
2.2.1. Frying Process
2.2.2. Spectral Acquisition
2.3. Data Processing and Analysis
2.3.1. Preprocessing Method
2.3.2. Extraction of Spectral Characteristic Wavelength
2.3.3. Prediction of Frying Times
3. Results and Discussion
3.1. Spectral Pretreatment
3.2. Selection of Characteristic Wavelength
3.3. Model Establishment and Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Edible Oil | Intervals of 2 nm | Intervals of 4 nm | Intervals of 6 nm |
---|---|---|---|
Soybean Oil | 0.001205 | 0.001570 | 0.002115 |
Peanut Oil | 0.002211 | 0.002503 | 0.002939 |
Rapeseed Oil | 0.001996 | 0.002307 | 0.002771 |
Frying Times | Soybean Oil | Peanut Oil | Rapeseed Oil |
---|---|---|---|
1 | P1 < −1.3230 | P2 < −1.2900 | P3 < −1.3018 |
2 | −1.3230 ≤ P1 < −1.1346 | −1.2900 ≤ P2 < −1.2086 | −1.3018 ≤ P 3 < −1.1057 |
3 | −1.1346 ≤ P1 < −0.9696 | −1.2086 ≤ P2 < −1.0146 | −1.1057 ≤ P3 < −1.0078 |
4 | −0.9696 ≤ P1 < −0.6939 | −1.0146 ≤ P2 < −0.7184 | −1.0078 ≤ P3 < −0.6979 |
5 | −0.6939 ≤ P1 < −0.4682 | −0.7184 ≤ P2 < −0.5975 | −0.6979 ≤ P3 < −0.4457 |
6 | −0.4682 ≤ P1 < −0.2958 | −0.5975 ≤ P2 < −0.2542 | −0.4457 ≤ P3 < −0.2308 |
7 | −0.2958 ≤ P1 < 0.8660 | −0.2542 ≤ P2 < 0.0690 | −0.2308 ≤ P3 < −0.0136 |
8 | 0.8660 ≤ P1 < 0.2404 | 0.0690 ≤ P2 < 0.2327 | −0.0136 ≤ P3 < 0.1962 |
9 | 0.2404 ≤ P1 < 0.3777 | 0.2327 ≤ P2 < 0.4855 | 0.1962 ≤ P3 < 0.4071 |
10 | 0.3777 ≤ P1 < 0.6712 | 0.4855 ≤ P2 < 0.6998 | 0.4071 ≤ P3 < 0.7548 |
11 | 0.6712 ≤ P1 < 0.9145 | 0.6998 ≤ P2 < 0.9379 | 0.7548 ≤ P3 < 0.8559 |
12 | 0.9145 ≤ P1 < 1.1691 | 0.9379 ≤ P2 < 1.0899 | 0.8559 ≤ P3 < 1.1527 |
13 | 1.1691 ≤ P1 < 1.4346 | 1.0899 ≤ P2 < 1.4668 | 0.1527 ≤ P3 < 1.4419 |
14 | 1.4346 ≤ P1 < 1.6948 | 1.4668 ≤ P2 < 1.5722 | 1.4419 ≤ P3 < 1.6022 |
15 | 1.6948 ≤ P1 | 1.5722 ≤ P2 | 1.6022 ≤ P3 |
Edible Oil | Defined Mean | Defined Standard Deviation |
---|---|---|
Soybean Oil | 0.00118507058 | 0.00018783131 |
Peanut Oil | 0.00216684698 | 0.00009695884 |
Rapeseed Oil | 0.00198695012 | 0.00011230984 |
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Liu, Y.; Sun, L.; Bai, H.; Ran, Z. Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy. Appl. Sci. 2020, 10, 7789. https://doi.org/10.3390/app10217789
Liu Y, Sun L, Bai H, Ran Z. Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy. Applied Sciences. 2020; 10(21):7789. https://doi.org/10.3390/app10217789
Chicago/Turabian StyleLiu, Yi, Laijun Sun, Hongyi Bai, and Zhiyong Ran. 2020. "Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy" Applied Sciences 10, no. 21: 7789. https://doi.org/10.3390/app10217789