基于主成分分析法评价两种餐饮用油的煎炸性能

Evaluation on the frying performance of 2 catering edible oils based on principal component analysis

目的 建立餐饮用油煎炸性能评价体系分析两种常见餐饮用油(餐饮调和油A和餐饮调和油B)煎炸性能的差异,并对餐饮用油煎炸品质进行综合评估。方法 在模拟西式快餐实际油炸条件下进行煎炸薯条实验,考察了餐饮用油在油炸过程中10项品质指标,并利用主成分分析法(principal component analysis, PCA)对两种餐饮用油在油炸过程中的煎炸性能进行综合评价。结果 餐饮用油品质指标间存在不同程度的相关性,PCA将10项品质指标缩减成2个综合性评价指标,累计贡献率达87.920%,反映了餐饮用油煎炸品质的大部分信息,并进一步建立煎炸油煎炸性能的综合评价得分模型Y=0.5396Y_(1)+0.3396Y_(2)。该模型显示表明,在油炸过程中,餐饮调和油A得分较高,具有较好的煎炸性能。结论 本研究建立的餐饮用油煎炸性能评价体系为煎炸油的筛选和质量控制提供借鉴。

Objective To establish the evaluation system of frying performance of catering oil, analyze the differences of frying performance of 2 kinds of common catering oils(catering blended oil A and catering blended oil B), and assess the frying quality of catering edible oils comprehensively. Methods An experiment of frying French fries was conducted by simulating the actual frying conditions of western fast food. Ten quality indexes of catering edible oils during frying were investigated and principal component analysis(PCA) was used to comprehensively evaluate that fry performance of 2 restaurant oils during frying. Results Different quality parameters of catering edible oils were partly correlative. For PCA, 10 quality indexes of catering edible oils were reduced to be 2aggregative indicators, with a cumulative contribution rate of 87.920%, reflecting most information of the quality characteristics of catering edible oil, and the comprehensive quality evaluation model of frying oils was established as Y=0.5396Y_(1)+0.3396Y_(2). According to the model, catering blended oil A had a higher score, suggesting a better frying performance compared to catering blended oil B. Conclusion The established quality evaluation system of catering edible oil during frying provides references for the identification and quality control of frying oil.