Study on the Quality Assessment of Canola Oil after Prolonged Frying Using Near-Infrared Spectroscopy

The quality of canola oil was aimed during prolonged frying was detected by near-infrared spectroscopy (NIR spectroscopy). Results showed that the quality of canola oil after prolonged frying could be judged by NIR combined with statistical methods. In addition, the accuracy of the three classification methods used in this study is over 90%. And the classification results are relatively close to those of chemical value detection. This study may provide a means of rapidly and accurately to identify whether vegetable oil is safe to eat after prolonged frying.