摘要
采用电磁炉、微波炉、常规加热对大豆油、花生油进行处理,测定其酸价和过氧化值,以比较三种加热方式对油脂品质的影响。结果表明:电磁炉加热对油脂品质的影响最大,微波炉加热对油脂品质的影响次之,常规加热的影响最小;花生油、豆油对热效应的敏感程度依次增加;间歇加热、加新油加热有利于油脂品质的保护。
The quality variations of soybean oil and peanut oil treated by conventional heating,elec- tromagnetic heating and microwave heating under 180±5℃were studied.The results showed that the acidic value and peroxide value increased with heating time and heating temperature.The influ- ence of electromagnetic heating on quality of both kinds of oil was bigger than that of microwave heating and conventional heating.Fitful heating and continuous heating with adding new oil could decrease acid value and peroxide value of soy oil.Compared to the peanut oil,the soybean oil was alitte more sensitive to heating treatment.
出处
《山西农业大学学报（自然科学版）》
CAS
2006年第5期16-18,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
关键词
电磁炉加热
微波炉加热
常规加热
酸价
过氧化值
Electromagnetic heating
Micro wave heating
Conventional heating
Acid value
Peroxide value
