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马来西亚第五届棕榈油研讨会,于一九八五年八月在吉隆坡马来西亚棕榈油研究院召开。本人有机会出席这次会议,了解到马来西亚油棕业的现状及其发展动态。现摘要简介如下,仅供参考。 一、马来西亚油棕业的简史 油棕,是马来西亚的主产物之一。政府很重视油棕的发展。棕榈油,已成为马来西亚出口的主要产品之一。 油棕(Elaeis guieensis),是于1870年引进马来西亚的。大约1911年,油棕作为 相似文献
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今年九月,应马来西亚政府的邀请,中国粮油食品进出口总公司组织考察组赴马来西亚进行油棕种植、加工技术的考察。我们作为小组成员参加了这次考察工作。 考察组的主要任务是:了解马来西亚大力发展油棕生产的经验;考察油棕栽培、加工利 相似文献
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棕榈油已经成为世界食用油产品中举足轻重的产品,其产量仅次于大豆油,位居第二。马来西亚和印度尼西亚分别是棕榈油两大生产国和出口国,这两国的产量之和占世界总产量的80%。 去年,马来西亚的棕榈油产量为1,080万吨,印度尼西亚为670万吨。从棕榈油的出口看,由于马来西亚的国内需求低于印度尼西亚(主要是人口因素,马来西亚人口2,100万,而印度尼西亚人口是马来西亚的10倍),而且马来西亚的产量也较高。所以,在世界棕榈油市场上马来西亚的棕榈油决定了世界市场的主要供给趋势,其国内的生产和价格直接影响了世界… 相似文献
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马来西亚种植园工业及商品部长DouglasUggahEmbas日前表示,马来西亚希望在中国棕榈油进口中分得更大一杯羹。他表示.目前马来西亚占中国棕榈油进口总量的58.8%,目标是要将这一比例提高至70%。他在中国一马来西亚国际棕榈油贸易交流及研讨会(POTS)的开幕演说中称:“中国是马来西亚棕榈油产品的最大出口目的地,占我国在全球出口量的20.4%。” 相似文献
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马来西亚棕榈油生产厂家打算在海外建立合资企业,以便为棕榈油提供更为广阔的市场。 马来西亚棕榈树种植者协会前任主席说,在海外建立棕榈油加工合资企业,尤其应以中国,伊拉克等国为主,因为这些国家进口棕榈油的潜力颇大。1989年马来西亚的 相似文献
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《农村实用工程技术(绿色食品)》2010,(1):58-58
中国-东盟自由贸易区今年1月1日全面建成后,马来西亚对中国的棕榈油出口关税随之降低。马来西亚棕榈油局局长巴斯里·瓦希德日前表示,降低关税将对马来西亚棕桐油业产生积极影响,尤其在促进出口方面。 相似文献
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由马来西亚原产部部长林敬益先生率领的马来西亚棕榈油代表团一行三十二人于1993年8月11日至8月14日对西安进行了友好访问,并于8月12日在西安香格里拉金花饭店召开了“马来西亚棕榈油研讨会”。参加会议的有油脂行业的专家、学者、厂长、经理等一百一十人。会议由马来西亚棕榈油研究院院长尤索夫主持,会上发表了“马亚西亚棕油业发展”、“马亚西亚棕油在中国的应用与收益”、“用棕油液油配制适合于中国的调合油”等论文,并对马来西亚棕榈 相似文献
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K.J Aryana A.V.A. Resurreccion M.S. Chinnan L.R. Beuchat 《Journal of food science》2003,68(4):1301-1307
ABSTRACT: Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix-X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil-stabilized peanut butters were not as good as the Fix-X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics. 相似文献
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采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。 相似文献
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为了制备适应不同储存温度的豆油-棕榈液油调和油,以大豆油与不同熔点棕榈液油为原料,采用冷藏试验方法优化抑晶剂种类、用量和调和油配方。结果表明,羟基硬脂精是效果最佳的抑晶剂,其最佳添加量为0.025%;调和油1(豆油70%+10℃棕榈油30% +羟基硬脂精0.025%)在0℃环境下储存可保持16h以上澄清透亮,在5℃条件可保持72h以上澄清透亮;调和油2(豆油70%+18℃棕榈油30%+羟基硬脂精0.025%)在10℃环境下可保持30h以上澄清透亮;调和油3(豆油60%+18℃棕榈油40%+羟基硬脂精0.025%)在15℃环境下可保持20h以上澄清透亮;调和油4(豆油60%+24℃棕榈油40%+羟基硬脂精0.025%)在20℃环境下可保持10h以上澄清透亮。 相似文献
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本研究对鲮鱼油炸过程中棕榈油指标的变化进行了感官及理化分析,并采用"Dalsorb吸附剂+板框过滤"的方法,对油炸后的棕榈油进行处理。结果表明:随着油炸时间的延长,棕榈油色泽逐渐加深、流动性及透明度逐渐变差,并且有大量鱼渣出现;棕榈油的酸价、羰基价、极性组分随油炸时间的延长不断增大(酸价由初始0.06 mg KOH/g上升至2.34 mg KOH/g,羰基价由初始3.64meq/kg上升至17.70 meq/kg,极性组分由初始3.07%上升至15.1%),过氧化值的变化无明显规律;其中酸价、极性组分变化更接近国标上限,可优先做为评价指标,但考虑到极性组分检测时间长的原因,建议在线监控以酸价指标为主。采用"Dalsorb吸附剂+板框过滤"的方法,能够明显的降低煎炸后棕榈油的酸价指标(酸价由2.36 mg KOH/g下降至1.50 mg KOH/g),对羰基价和极性组分的处理效果不明显。 相似文献
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Muhamad Roddy Ramli ;Siew Wai Lin ;Luqman Chuah Abdullah ;Thomas Choong Shean Yaw 《食品科学与工程:英文版(2...》2014,(2):82-95
Fractionation of palm kernel oil (PKO) by short path distillation (SPD) at two feed flow rates (135 g/h and 195 g/h) and six distillation temperatures, TD,s (200, 210, 220, 230, 240 and 250 ℃) was investigated. Other distillation parameters, such as vacuum pressure (0.001 mbar), blade rotation speed (400 rpm) and temperature of the feed material (60 ℃) were kept constant. The fractionated products, known as residue and distillate, were analysed for physico-chemical properties including fatty acid composition (FAC), triacylglycerol (TAG) composition, slip melting point (SMP), thermal analysis by differential scanning calorimetry (DSC) and solid fat content (SFC). Product yield was measured as well. Crystallisation behaviour of PKO and the fractionated products were studied by measurement of isothermal crystallisation, Tc,. at 0, 5, 10, 15, 20 and 25 ℃. The distillates, collected at all fractionation temperatures, were enriched with caprylic, capric and lauric acids. These fractions were also concentrated with low molecular weight and C36 TAGs. Distillates obtained at higher TDis (230-250 ℃) exhibited higher in SMP and SFC. On the other hand, the residual oils collected at all fractionation temperatures contained higher amount of long-chain fatty acid and palmitic acid. These fractions were enriched with high molecular weight TAGs. Residues obtained at lower Tois (200-220 ℃) were low in SMP and comparable SFC with PKO. Changes in fatty acid and TAG composition resulted in different crystallisation behaviour of the fractions. Distillates collected at all fractionation temperatures crystallised in a sharper peak while residues obtained at higher T Dis (230-250 ℃) showed broader crystallisation peaks, as shown by the DSC thermograms. 相似文献
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目的保障我国进口棕榈油的卫生安全,保证棕榈油的公平贸易。方法检测2005年~2006年6月从日照口岸进口的110批次、32万吨棕榈液油中有毒有害物质的含量,分析检测结果。结果进口棕榈液油的主要卫生问题是铅和游离脂肪酸超标。马来西亚产棕榈液油铅含量明显高于印度尼西亚产的。结论进口棕榈液油有毒有害物质检验重点在一定时期内应放在重金属和化学毒物两个方面。 相似文献
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Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil 下载免费PDF全文
Minmin Tang Qiuyu Xia Brendan J. Holland Hui Wang Yufeng Zhang Rui Li Hongxing Cao 《Journal of food science》2017,82(12):2857-2863
This study selected 5 methods, including boiling, hot air drying, high‐pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0.05), the high‐pressurized steam was the most effective. There were also differences in the unsaturated fatty acid contents of the 6 oils. The crude oil from frozen fruit contained significantly more vitamin E (37829.33 ppm) than previously reported. Microwave radiation was shown to significantly decrease the free fatty acid content and the peroxide value, while increasing the oxidative stability index. Thermal behaviors of the oils were significantly different to each other with the exception a few parameters (P < 0.05). 相似文献