Research Progress of Statistical Analysis Methods for Physicochemical Parameters of Edible Frying Oil

Yumei LI; Runfa TANG; Fangfang DU; Yanping CAO; Xin WANG

doi:10.13386/j.issn1002-0306.2020080262

Volume 42 Issue 7

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): 416-426. > DOI: 10.13386/j.issn1002-0306.2020080262

LI Yumei, TANG Runfa, DU Fangfang, et al. Research Progress of Statistical Analysis Methods for Physicochemical Parameters of Edible Frying Oil[J]. Science and Technology of Food Industry, 2021, 42(7): 416−426. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020080262.

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Research Progress of Statistical Analysis Methods for Physicochemical Parameters of Edible Frying Oil

1.
School of Mathematics and Statistics, Beijing Technology and Business University, Beijing 100048, China
2.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
3.
Beijing Laboratory of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

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Received Date: August 26, 2020
Available Online: January 27, 2021

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Abstract

Abstract

Frying food is not only pleasant to taste buds, but also faced with the optimal choice of oil type and quality and safety issues. Many scholars have studied the choice of oil type and the frying time. From the perspective of statistics, this paper summarizes the research progress of common statistical data analysis methods in the analysis of frying oil’s physicochemical parameters. First, with table analysis, data of repeated experiments are put into the table in the form of mean value plus minus standard deviation in most research cases, and the three common analyzed physicochemical parameters are acid value, fatty acid and total polar compounds. Second, with visualization methods of straight bar charts, line charts and scatter plots, the straight bar charts are mainly used to show the content of physicochemical parameters under different frying oil, frying time, frying temperature or power levels of heating; the line charts are mainly used to analyze the changes of physicochemical parameters with frying time, frying temperature, frying oil or frying load; the scatter plots are mainly used to analyze the influence of frying time, frying times or oil density on physicochemical parameters, as well as the relationship between physicochemical parameters or the distribution of physicochemical parameters in different waste oil samples. Third, with fitting methods of linear fittings and nonlinear fittings, the linear fittings are mainly used to analyze the linear relationships of physicochemical parameters with frying time, frying times or dielectric constants, as well as the linear relationships between physicochemical parameters and near infrared spectrum, and to analyze the consistency between the measured values of physicochemical parameters and the predicted values of other models; The nonlinear fittings mainly involve the methods of polynomial fitting, exponential function fitting and logistic regression and they are used to analyze the complex relationships between some physicochemical parameters and frying time, and to classify oil according to physicochemical parameters. Fourth, about the correlation analysis of physicochemical parameters, most of the literatures are carried out by calculating the Pearson correlation coefficients between physicochemical parameters, and a small number of literatures use the linear or nonlinear fitting methods between physicochemical parameters to analyze the correlation. Fifth, Analysis of variance is mainly used to study the changes of physicochemical parameters under different frying factors. Sixth, the principal component analysis is mainly used to analyze the importance of each physicochemical parameter to the quality control of frying oil, and so on. Through the above description of the progress of the statistical analysis methods for the physicochemical parameters of frying oil, it provides the researchers with some ideas for the selection of research methods and means.
- edible frying oil,
- quality control,
- physicochemical parameters,
- statistical analysis methods

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2.	杜梦瑶，阿依妮尕尔·图尔迪，王俊楠，张春兰. 鹰嘴豆OSA淀粉酯的制备工艺及理化性质研究. 农产品加工. 2023(08): 48-51+55 .
3.	杨家添，唐金铭，张亚美，苗雨，蒋庆苇，陈渊. 机械活化辛烯基琥珀酸西米淀粉酯的制备及其乳化性能分析. 食品工业科技. 2023(13): 249-256 . 本站查看
4.	张瑞瑞，石成，胡汉娇，钟书明，郑韵英，梁兴唐，尹艳镇. 阳离子淀粉与硒化淀粉混合对淀粉基仿生谷胱甘肽过氧化物酶催化活性的影响. 食品工业科技. 2022(19): 117-128 . 本站查看