煎炸过程中油脂劣变的控制

Control measures of the deterioration of oils during frying

许多人爱吃煎炸食品,但煎炸食品对人体健康往往有不利的影响,这与煎炸过程中油脂的劣变有很大关系。研究者们为了解决这个矛盾,已经做了大量的工作,主要体现在三个方面:一是探讨煎炸过程中油脂劣变的机理;二是寻找可以较为有效并及时反映劣变的指标;三是摸索一些可以有效控制劣变的措施,尽可能地减少煎炸食品中所含的有害物质。

Many people enjoy eating fried food, but it has adverse effects on people＇ s health. These adverse effects may be partly attributed to the deterioration of oils. Many studies have been made to solve this problem including researching into mechanisms of the deterioration of oils during frying, looking for some indexes which can reflect the deterioration of oil efficiently and looking for some measures against the deterioration of oils to decrease the harmful matters in fried food.