微波处理对几种常见油脂的品质影响

Studies on the Effect of Microwave Treatment on the Quality of Edible Oil

通过对油脂微波处理前后的酸价,过氧化值、主要脂肪酸含量等指标做了对比,发现在正常的使用方法下,这些质量指标尽管有所变化,但是都在国标所规定的指标范围内,因此,采用微波加热含有油脂的食品是一种安全的加热方式。

In this study, the values such as oil acid, peroxide, and the main fatty acids quantity of oil that before and after microwave treatment were compared, and found that those values keep similarly and still within the scope of GB set . Therefore, the results proven that the microwave heating is a safe heating methods for foods which containing oils and fats.