Method and system for rapidly predicting foaming tendency of edible frying oil

A method for rapidly predicting foaming tendency of edible frying oil, comprising:

• heating the oil, and immersing a polar component content detection probe into the oil to measure an initial polar component content of the oil;
• at a frying state, removing the detection probe from the oil, placing food into the oil and frying thereof, taking out the food from the oil after frying, measuring a largest oil foam height and recording thereof as an initial foam height;
• at an air introduction state, immersing the detection probe into the oil and introducing air into the oil, continuing to introduce air and heat thereinto until 10% of polar component is detected in the oil;
• repeating the frying state and the air introduction state to obtain the largest height of the oil foam until the polar component content reaches 15%, 20%, 25% and 30%, respectively;
• fitting the measured foam height into the following formula:
• ln
• ⁡
• (
• y
• )
• =
• a
• *
• x
• +
• b
• ,
• wherein y denotes the height of the oil foam in a unit of mm;
• x denotes the content of the polar component of the oil in a unit of %;
• a and b are fitting parameters;
• taking a, b and exp (a*20+b) as indicators, quantitatively evaluating a foaming tendency of the oil, wherein a represents the rate of change in the oil foam height against different contents of the polar component, and b represents a theoretical foaming tendency when the content of the polar component of the oil is 0, exp(a*20+b) indicates the foaming tendency when the polar component content in the oil is 20% after deterioration.