循环用食用油酸价的变化与评价

Study on Acid Value of Recycling Edible Oil

本文通过使用3L食用油于180±5℃油温下多次循环油炸约300g肉制品,期间不添加新鲜食用油,以此来模拟制作循环用食用油。分别取油炸2次、3次、4次、5次、6次、10次、14次、16次、20次肉制品的油样,待冷却后测定酸价。通过检测同种食用油油炸不同品种的肉制品及四种不同食用油油炸同种肉制品油样的实验,可以看出随着油炸次数的增加,食用油的酸价呈稳定上升趋势,且不同食用油变化趋势相似。因此,酸价可以作为判断循环用食用油品质的重要指标之一。

This article used 3L edible oil to fry about 300g of meat products repeatedly at an oil temperature of 180±5°C,without adding fresh edible oil during the cycle,to simulate making edible oil for recycling.Oil samples of meat products were taken 2 times,3 times,4 times,5 times,6 times,10 times,14 times,16 times,and 20 times respectively,and the acid value was measured after cooling.By testing different types of meat products fried with the same edible oil and four kinds of oil samples fried with the same type of oil,it can be seen that the acid value of edible oil shows a steady upward trend with the increase of the number of frying times,and different edible oils have similar trends.Therefore,acid value can be used as one of the important indicators to judge the quality of edible oil for recycling.