摘要
以金属膜为过滤介质对食品煎炸用油进行过滤 ,并对过滤效果进行了研究。以大豆色拉油为原料 ,分别对过滤后的油和未过滤的油进行加热处理 ,每隔半小时取样一次 ,测定其过氧化值、酸价、黏度、颜色等理化指标。
Membrane as filter for frying oil was investigated together with its filtration efficiency.Soybean salad oil was processed before and after filtration seperately,that heat treatment was carried out at an interval of half an hour to go through physical and chemical properties test,such as acid value(AV),peroxiole value(POV),viscosity and colour testing etc.Experimental results indicated that frying oil thus filtrated is much better than that not filtrated.
出处
《食品与机械》
CSCD
2003年第2期19-20,共2页
Food and Machinery
基金
天津市高等学校科技发展基金项目 (0 1-2 0 70 9)
