摘要
通过对核桃油进行磁化处理,研究了核桃油理化性质的变化,研究表明:核桃油经磁化处理后,其氧化速率会减缓,油脂色泽变浅,核桃油热稳定性显著提高;同时表明经磁化处理后,核桃油脂粘度降低,降低了油脂精滤处理难度,提升加工功效。
By magnetizing walnut oil, the changes of physical and chemical properties of walnut oil were studied.The results showed that after magnetizing walnut oil, its oxidation rate would slow down, the color of the oil would become lighter, and the thermal stability of walnut oil would be significantly improved. At the same time, the viscosity of walnut oil decreases after magnetization, which reduces the difficulty of oil fine filtration and improves the processing efficiency.
作者
何爱民
吉洋洋
李娜
高山
牟德华
HE Aimin;JI Yangyang;LI Na;GAO Shan;MOU Dehua(Hebei Lvling Kangwei food Co.,LTD,Hebei Lincheng 054300,China;Hebei province(xingtai)walnut industry technology research institute,Hebei Lincheng 054300,China;Hebei walnut engineering technology research center,Hebei Lincheng 054300,China;College of bioscience and bioengineering,Hebei university of science and technology,Hebei Shijiazhuang 050000,China)
出处
《食品工程》
2022年第4期63-65,79,共4页
Food Engineering
基金
河北省科技计划项目,(20527103D)。
关键词
核桃油
色价
磁化
酸价
过氧化值
粘度
walnut oil
color value
magnetization
acid value
peroxide value
viscosity
