铁离子及温度对棕榈油稳定性影响的研究

Effects of ferric iron and temperature on stability of palm oil

为了探索金属铁离子及温度对棕榈油稳定性的影响,模拟油炸方便面生产工艺,在实验室条件下研究铁离子及氧化铁(铁锈)、油炸温度及冷却方式对棕榈油酸值及过氧化值的影响。结果表明:铁离子及氧化铁会促进棕榈油酸值的升高,但对过氧化值并未表现出促进作用;油炸温度越高,棕榈油酸值升高速度越快,但过氧化值却较低;冷却方式对棕榈油酸值影响较明显,但对过氧化值影响不明显。

The effects of ferric iron and temperature on the stability o! palm oil were evatuateo, l ne effects of ferric iron and iron oxides, frying temperature and cooling methods on the acid value and peroxide value of palm oil were investigated by simulating production process of frying instant noodles under laboratory condition. The results showed that ferric iron and iron oxides could promote the increase of acid value of palm oil but had no promotion effect on peroxide value of palm oil ; high frying temperature led to high acid value but low peroxide value of palm oil; different cooling methods could affect acid value obviously but had no significant effect on peroxide value of palm oil.