کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5769055 1628520 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Frying disposal time of sunflower oil using hybrid electronic nose-fuzzy logic approach
ترجمه فارسی عنوان
زمان دفع سرخ کردن روغن آفتابگردان با استفاده از روش ترکیبی الکترونیکی منطق فازی بینی
کلمات کلیدی
روغن آفتابگردان، بینی الکترونیکی، ترکیبات قطبی کل، شاخص بویایی، تجزیه و تحلیل منطق فازی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Hybrid e-nose-fuzzy logic approach tested to assess disposal time of sunflower oil.
- Fuzzy logic screened six e-nose sensors most sensitive to VOCs of fried oils.
- Good relationship was noted between chemical indices of rancidity and odor index.
- Frying disposal time of 15.5 h (TPC) vs. 16.24 h (e-nose) was calculated.
- Presented approach allowed quick estimate of disposal time and rancidity indices.

An electronic nose (e-nose), equipped with 18 metal oxide semiconductor (MOS) sensors (L, T, and P types), was used to monitor the disposal time of deep fried sunflower oil stabilized with natural antioxidants. E-nose was interfaced with chemometrics and fuzzy logic analyses to rank and screen the most effective MOS sensors against headspace volatiles of fried oils. The chemical indices of rancidity viz., total polar compounds (TPC) and triglyceride dimers-polymers (TGDP), among others, were measured and correlated with e-nose based rancidity index (odor index). The inherent clustering of oil samples with varying degree of rancidity was deconvoluted by principal component analysis and hierarchical clustering on principal components. Six MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) were screened and ranked using fuzzy logic analysis. A good relationship was noted between rancidity indices and odor index (R2>0.85). Upon reaching threshold discard limit of TPC (25 g/100 g oil), the frying disposal time was determined to be approximately 16 h (15.5 h (chemical test) vs. 16.24 h (e-nose)). The hybrid e-nose-fuzzy logic approach could substitute the existing chemical methods and integrated for on-line quality inspection of cooking oils.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 78, May 2017, Pages 332-339
نویسندگان
, , ,