摘要
对煎炸油进行中和、酯化、脱色、脱臭、脱水等净化处理后,煎炸油的杂质、色泽、酸值、过氧化值、丙二醛指标又恢复到煎炸前的水平,净化效果良好。
The standard of the impurities and colour and iustre and acidic value and peroxide value and malondinaldehyde indexes in deep -fried refine rape seed oil were recovered after purifying by neutralizing and esterifying and decoloring and deodorizing and dehumidifying .
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第6期52-54,共3页
Science and Technology of Food Industry
基金
重庆市教委基金资助项目。
