Abstract: Provided are method and system for rapidly predicting foaming tendency of edible frying oil, including: heating the oil; 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 frying food into the oil and frying the same taking out the frying food from the oil after frying, and measuring the largest frying oil foam height and recording the same as an initial foam height; at an air introduction state, immersing the detection probe and introducing air into the oil, and continuing to introduce air and heat thereinto until the polar component content in the oil is 10%; repeating the frying state; and fitting measurements and parameters into a formula.

Abstract: A method and a system for rapidly predicting the frying and bubbling tendency of edible oil, the method comprising: heating the edible oil, and immersing a polar component content detection probe into the oil to measure the initial polar component content of the edible oil; a frying state: removing the detection probe, placing frying food into the edible oil and frying same, extracting the frying food after frying, and observing the highest value of the frying oil bubble height and recording same as an initial bubble height; an air introduction state: immersing the detection probe into the edible oil and introducing air into the edible oil, and continuing to introduce air and heat until detecting that the polar component content of the oil has reached 10%; repeating the frying state; and formula fitting.