微波加热对茶油品质的影响

探讨了不同微波功率和作用时间下,茶油品质指标的变化规律,结果表明,茶油过氧化值和色值受微波作用条件影响较大,过氧化值在一定的微波功率下,随作用时间的延长而逐渐增加,达到最大值后,开始下降,微波功率越大,达到最大值所需的时间越短;茶油色值随功率增大,增加越快,颜色越深.酸值、碘值和皂化价受微波功率和作用时间影响较小,微波作用下,茶油酸值稍有升高,碘值略有下降,但与功率和作用时间之间没有量效关系.

Effect of Microwave Heating on Quality of Camellia Oil

The change law of quality of camellia oil with different microwave power and acting time was discussed.Results: Microwave affects the peroxide value and color value of camellia oil. The peroxide value gradually increases with prolongation of microwave time at a constant microwave power, and decreases after reaching a peak value; the time to reach the peak value is shortened with increase of microwave power. The color value of camellia oil increases more quickly and the color becomes darker with increase of microwave power. The microwave power and acting time have less effect on oil acid value, saponification value and iodine value. The acid value increases slightly and the iodine value decreases a little with microwave action, but there is no dose - effect relationship with the microwave power and time.