| 三种加热方式对油脂品质影响的比较 |
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| 引用本文： | 赵功玲,路建锋,苏丁.三种加热方式对油脂品质影响的比较[J].中国粮油学报,2006,21(5):113-116. |
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| 作者姓名： | 赵功玲 路建锋 苏丁 |
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| 作者单位： | 河南科技学院食品学院,新乡,453003 |
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| 摘 要： | 采用电磁炉、微波炉、常规加热对大豆油、花生油进行处理，测定其酸价和过氧化值，以比较三种加热方式对油脂品质的影响。结果表明，电磁炉加热对油脂品质的影响最大，微波炉加热对油脂品质的影响次之，常规加热的影响最小；花生油、豆油依次对热效应的敏感程度增加；间歇加热、加新油加热有利于油脂品质的保护。
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| 关 键 词： | 电磁炉加热 微波炉加热 常规加热 酸价 过氧化值 |
| 收稿时间： | 2005-09-28 |
| 修稿时间： | 2005-09-28 |
Influnce of Different Heating Means on Quality of Vegetable Oil |
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| Zhao Gongling,Lu Jianfeng,Su Ding.Influnce of Different Heating Means on Quality of Vegetable Oil[J].Journal of the Chinese Cereals and Oils Association,2006,21(5):113-116. |
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| Authors: | Zhao Gongling Lu Jianfeng Su Ding |
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| Affiliation: | Food Science Department, Henan Institute of Science and Technology,Xinxiang 453003 |
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| Abstract: | The quality variations of soybean oil and peanut oil treated separately by conventional heating,electromagnetic heating,and microwave heating were studied.The results show: The acidic value and peroxide value increase with heating time extended and heating temperature promoted.The influence of electromagnetic heating on quality of both kinds of oil is bigger than that of microwave heating and conventional heating.Fitfully heating and continuously heating with adding new oil could be in favor of oil quality protection and decrease the acid value and peroxide value of soybean oil.Compared with the both kinds of oil,the soybean oil is little more sensitive to heating treatment. |
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| Keywords: | electromagnetic heating micro wave heating conventional heating acid value peroxide value |
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