煎炸油泡高值的稳定性及与羰基价的关系

Stability on Height of Bubble of Frying Oil and Relationship between Height of Bubble and Carbonyl Value

本研究测定了三种油脂在三个温度下煎炸三种原料后的泡高值和羰基价,结果发现不同处理条件下油脂的泡高值很稳定,而且羰基价与泡高值有很好的相关性,两者之间的关系方程为y=-0.1243x6+14.02x5-656.75x4+16357x3-228469x2+2000000x-5000000(R2=0.9973),式中y为羰基价,x为泡高值。

The height of bubble and the carbonyl value of three kinds of deep frying oils at different temperature with different frying materials were studied in this study. The results indicated that the height of bubble on different conditions changes little and is very steady. And there is good relation between the height of bubble and the carbonyl value. The relation can be showed by y=-0.1243x^6＋14.02x^5-656.75x^4＋16357x^3-228469x^2＋2000000x-5000000, （R^2=0.9973）, where y means the carbonyl value, and x means the height of bubble.