Rapid prediction method and system for frying foaming tendency of edible grease

The invention discloses a rapid prediction method and system for the frying foaming tendency of edible grease. The method comprises: heating edible grease, immersing a polar component content detection probe into the grease, and measuring an initial polar component content of the edible grease; in a frying state, moving out the detection probe, placing fried food into the edible grease for frying,taking out the fried food after frying, observing a maximum value of a frying grease foam height, and marking the maximum value as an initial foam height value; in a ventilation state, immersing thedetection probe into the edible grease, leading air into the edible grease, keeping ventilation and heating until reaching 10% of the polar component content of the detected grease; repeating the frying state; and carrying out formula fitting. According to the invention, no actual frying is needed; the frying foaming tendency of the grease can be predicted only by using 60g of samples, so that theraw materials are saved; a