期刊论文

Influence of heating temperature and time on the quality of edible frying oil

中文

食品安全质量检测学报

2095-0381

2015

08

3247-3254

10.19812/j.cnki.jfsq11-5956/ts.2015.08.070

国家自然科学基金面上项目（31471612）； 国家大宗淡水鱼产业技术体系建设专项（CARS-46）； 武汉轻工大学研究生创新基金（2014cx014）~~；

本校为第一机构

目的：研究加热时间及温度对食用煎炸油(大豆油、稻米油、菜籽油、棕榈油)的酸值、羰基价、TBARS值、黏度及介电常数的影响。方法将食用煎炸油在170℃或190℃条件下加热20 h,分别在2、4、6、8、10、15和20 h取样,测定食用煎炸油的酸值、羰基价、硫代巴比妥酸(TBARS)值、黏度及介电常数。结果加热温度和时间影响食用煎炸油的品质。加热温度越高,油脂劣变速度越快；加热时间越长,油脂劣变程度越严重。在相同加热时间下,190℃加热油脂的酸值、羰基价、TBARS值、黏度及介电常数均比170℃的大,随着加热时间的延长油脂的酸值、羰基价、黏度、介电常数均呈上升趋势, TBARS值呈先增大后减小再增大的不规...

Objective To investigate the effect of heating temperature and time on acid value, carbonyl value, thiobarbituric reactive substances value, viscosity and dielectric constant of edible frying oils (colza oil, rice oil, soybean oil, and palm oil). Methods Edible frying oils were heated at 170℃or 190℃for 20 h and their quality including acid value, carbonyl value, TBARS value, viscosity and dielectric constant were measured in 2, 4, 6, 8, 10, 15 and 20 h, respectively. Results The quality of edible frying oils was influenced with heating temper...