摘要
本试验对玉米油、橄榄油、稻米油进行加热试验,分别在温度为180℃、220℃、260℃,加热时间为1、2、4、6、8、10 h时,测其油脂酸值。结果表明:植物油加热过程中酸值整体呈上升趋势,植物油在180℃加热条件下,酸值变化均不明显;在220℃加热条件下,酸值缓慢上升;在260℃加热条件下,酸值都快速上升。
The experiment of corn oil, olive oil, rice oil was made for heating test, respec- tively in the temperature for 180 ℃, 220 ℃, 260 ℃, heating time for 1, 2, 4, 6, 8, 10 h, meas- uring the acid value of oil. The results show that, the acid value of vegetable oil during the heat- ing process is of the overall upward trend, vegetable oil with heating in 180 ℃, the changes of acid value are not obvious; the acid value rises slowly in 220 ℃, while increases rapidly in 260 ℃.
出处
《粮食与食品工业》
2016年第2期19-20,24,共3页
Cereal & Food Industry
基金
湖北省科技厅自然科学基金项目(项目编号:2013CFB481)
关键词
植物油
加热温度
酸值
vegetable oil
heating temperature
acid value
