Study on Quick Test Model for the Quality of Frying Oil from Western-style Fast Food Restaurants by Near Infrared Spectroscopy
In order to quickly detect the quality of frying oil from western-style fast food restaurants, calibration models of acid value and total polar compounds were established using near infrared spectroscopy (NIRS) combined with partial least squares (PLS) to evaluate the frying oil quality. The finding...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120181 |