摘要
通过微波对大豆色拉油、菜籽色拉油过氧化值(POV)和酸价的影响研究,发现微波辐射对此两种植物油最大POV值分别为0.0478和0.0947;而出现该峰值时的微波辐射时间及微波辐射强度都为6min,595 W。这表明在相同的条件下菜籽色拉油较大豆色拉油受微波影响更大一些。但该两种植物油酸价自始至终都小于0.3 mg/g(色拉油标准),这表明在0 min～8 min内,植物油酸价几乎不受微波影响。
The effects of microwave on the peroxide value and acid value of soybean salad oil and rapeseed salad oil were investigated. The results suggested that the highest peroxide value (POV) of the two kinds of oil under the microwave radiation were 0.0478 and 0.0947 respectively, which indicated that the effects of microwave on soybean salad oil were much larger than that on rapeseed salad oil under the same condition. However the microware irradiating time and radiation intensity were the same-6min, 595W, when they were at the highest peroxide values. Meanwhile, the acid values of two kinds of vegetable oil almost didn't change, less than 0.3mg/g (the standard of salad oil in china), which indicated that the acid value hardly is influenced by microwave radiation within a 8-minute limit.
出处
《粮食与油脂》
2003年第5期9-11,共3页
Cereals & Oils
