微波对食用油脂的性质和组成的影响研究

Studies on the Influence of Microwave upon the Properties and Compositions of the Edible Oil

以五种常见食用油脂为研究对象,采用微波加热的处理方法,探讨了不同微波辐射强度、辐射时间对食用油脂的酸值(AV)和过氧化值(POV)的影响及其变化规律;对微波处理前后油脂的组成进行红外光谱图的分析。结果表明,油脂的酸值随微波辐射强度增大和加热时间的延长不断增大,但变化缓慢,而过氧化值随加热时间的延长先增大后减少再增大,呈现曲折变化。但五种油脂的酸值和过氧化值经微波处理后均没有超过国家规定的指标,红外光谱也表明微波加热一定时间后油脂组成未发生明显变化,因此采用微波加热油脂是一种良好的加热方式,为微波在油脂业中的应用提供了必要的科学依据。

The paper aims at studying five kinds of common edible oil by using the processing method of the microwave heating. It discusses the influences of the different microwave radiation intensity and radiation time on the Acid valve （AV） and Peroxide valve （POV） of the edible fat and their rules of variations. It also analyzes the composition of the fat before and after the microwave processing with the infrared arias. The results of the research indicate that the AV of the fat increases with the rising of the intensity of the microwave radiation and the lengthening of the heating - up time, but the change is a gradual process, while the lengthening of the heating - up time relating to the POV is in a form of increasing first, then decreasing and then increasing again, reflecting the changes in curves. However, it shows that the processed AV and POV of the five kinds of fat in microwave do not exceed the quota of the national standard and that the compositions of the fat do not bring about obvious changes in the infrared atlas. Therefore, the application of the microwave heating to fat is a good heating up method and provides a necessary scientific basis for the application of the microwave in edible oil processing industry.