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Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation
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 val...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215235/ https://www.ncbi.nlm.nih.gov/pubmed/32405393 http://dx.doi.org/10.1002/fsn3.1524 |
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author | Li, Yumei Cao, Xianbing Cao, Yanping Feng, Yuxu Ji, Jingjun Xie, Jiuying Wang, Xin |
author_facet | Li, Yumei Cao, Xianbing Cao, Yanping Feng, Yuxu Ji, Jingjun Xie, Jiuying Wang, Xin |
author_sort | Li, Yumei |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7215235 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-72152352020-05-13 Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation Li, Yumei Cao, Xianbing Cao, Yanping Feng, Yuxu Ji, Jingjun Xie, Jiuying Wang, Xin Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2020-04-02 /pmc/articles/PMC7215235/ /pubmed/32405393 http://dx.doi.org/10.1002/fsn3.1524 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Li, Yumei Cao, Xianbing Cao, Yanping Feng, Yuxu Ji, Jingjun Xie, Jiuying Wang, Xin Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title | Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title_full | Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title_fullStr | Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title_full_unstemmed | Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title_short | Physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
title_sort | physicochemical parameter based estimation of discarding points for frying oil using data interpolation and principal component transformation |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215235/ https://www.ncbi.nlm.nih.gov/pubmed/32405393 http://dx.doi.org/10.1002/fsn3.1524 |
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