Table 6. Linear regression analysis on the acid value and peroxide value of oils within deep-fat foods according to deep-fat frying number and fried food.
| Content | Edible oils | Linear regression analysis | r2 | Quality limit | Exceed the standard times |
|---|---|---|---|---|---|
| Acid value | Soybean | y=0.0554x+0.4391 | r2=0.9548 | 5.0 | 82 |
| Lard | y=0.052x+0.8835 | r2=0.9805 | 79 | ||
| Canola | y=0.0634x–0.2032 | r2=0.9723 | 82 | ||
| Palm | y=0.0113x+1.7639 | r2=0.8776 | 286 | ||
| Peroxide value | Soybean | y=0.6962x+5.3896 | r2=0.9457 | 60 | 78 |
| Lard | y=0.7356x+2.7805 | r2=0.9415 | 78 | ||
| Canola | y=0.7848x–3.1811 | r2=0.9445 | 81 | ||
| Palm | y=0.0789x+6.9566 | r2=0.8595 | 672 |