马铃薯片煎炸条件对棕榈油品质的影响研究

通过一系列的实验及定量分析,探讨了不同的煎炸温度、煎炸棕榈油中杂质(薯渣)含量和单位质量棕榈油的煎炸薯片生产率对煎炸过程中棕榈油酸价变化的影响。实验结果表明:煎炸温度、单位质量棕榈油的煎炸薯片生产率和煎炸油中杂质的含量对于煎炸油的酸价变化均有着显著地影响(α≤0.1)。单位质量棕榈油的煎炸薯片生产率对煎炸油的酸价变化影响最为显著,其次为煎炸温度,煎炸油中杂质(薯渣)的含量影响相对最小。当煎炸温度为170℃,单位质量棕榈油的煎炸薯片生产率为80 g/(kg.h),杂质(薯渣)的含量为0.050%时,相同的煎炸时间内对煎炸棕榈油的酸价变化影响最小。

Research on the influence of factors on the quality of palm oil during deep- frying potato chips

The influences of frying temperature,scrap content in frying oil and the productivity of per unit palm oil for frying potato chips on the palm oil’s acid value during frying were discussed according to a series of experiments and analysis.Results showed that all of the three factors have significant influence on the acid value(α≤0.1).Among the three,the productivity had the most significant impact,followed by frying temperature,and scrap content in frying oil.The minimal influence on the acid value in the same frying time was when the productivity was 80 g/(kg·h),scrap content in frying oil 0.050% and the frying temperature 170 ℃.