Study On Effect Of Frying Chicken Breast On The Quality Of Palm Oil And Quick-testing Technology Based On Dielectric Property And Electronic Nose

With high temperature heating added, palm oil will incur various changes. While, main causes of the changes said above should be the changing of substances within palm oil, and also these changes has further changed the dielectric property and fingerprint of flavor. Based on the above theory, the quality of palm oil could be contacted with dielectric parameters and fingerprint of flavor. It has practical significance and application prospect to analyze, test and supervise the content, structure, and status of oil through conducting research and studying those.The reserrch tested the qualitative change of palm oil frying chicken breast and heating without chicken breast. After 6 days of frying, the acid value of frying chicken breast increased from 0.34mg/g to 1.15mg/g, and the control group just increased from 0.14mg/g to 0.94mg/g, they are both within the prescribed scope of chinese national standard. The peroxide value of frying chicken breast increased to 10.13mmol/kg on the fifth day, and it was out of limits of chinese national standard of 9.85mmol/kg, while the control group is always without lead. The iodine value are 64g/100g in two groups at the start of frying. after 6 days, the iodine value of frying chicken breast reduced to 30.71g/100g, the control group was less than it and just reduced to 45.46g/100g. The decrease of red value and yellow value both overed 20, and the light transmittance reduced 48% at least. The increment of red value was less than 6, the reduction of yellow value was less than 2, and the light transmittance reduced 23% at most.the effect of the acid value, iodine value, red value and light transmittance of palm oil was significant, but the change without frying chicken breast was less significant.The reserrch tested a part of dielectric parameters of palm oil in the process of frying chicken breast and heating without chicken breast.The correlation between the dielectric property and quality of palm oil was significant. The multiple linear regression was used to build the model. The equations are:AV=0.43×Z+0.306×Cs-0.066xL+0.245×t+0.009T-4.462IV=38.949×Z-4.73×Cs+4.469×L-8.461×t+0.31×T-71.392SV=-6.945×Z-1.781×Cs+0.865×L+0.343×t-0.063×T+75.386Z, Cs, L represents physical dielectric parameters of palm oil, while t on behalf of the storage time, T on behalf of temperature.The reserrch tested the qualitative change of palm oil in the process of frying chicken breast and heating without chicken breast. The correlation between the fingerprint of flavor and quality of palm oil was significant. The principal component analysis is the best analysis method and it was used to build the model of testing palm oil. The model achieve the function that the odorous signal infer the internal qualities index of palm oil. The equations are:F=0.914×S1+0.982×S2+0.988×S3+0.972×S4-0.433×S5AV=0.1673×F+0.0337×F2+0.155×F3+0.8334POV=0.4005×F+1.2047×F2+2.3757×F3+8.9001IV=42.184×0.729FSV=-0.0367×F+0.3246×F2+1.1215×F3+39.1781The above equation can be used to derive the internal quality by testing dielectric parameters and fingerprint of flavor of palm oil. And the quick-testing technology of quality based on dielectric property and electronic nose is implemented.