| 微波加热与常规加热对植物油温度和氧化稳定性影响的对比 |
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| 引用本文： | 张桂英,郭祀远,李琳,蔡妙颜. 微波加热与常规加热对植物油温度和氧化稳定性影响的对比[J]. 食品科学, 2000, 21(2): 27-29 |
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| 作者姓名： | 张桂英 郭祀远 李琳 蔡妙颜 |
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| 作者单位： | 华南理工大学轻化工研究所,广州,510640 |
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| 摘 要： | 鉴于微波加热和常规外加热方式作用的内要机理完全不同，研究了两种加热方式对植物油温度和氧化稳定性影响的情况，发现植物油的温升速率受加热方式的影响较大，而其品质方面却没有太显著的关别。
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| 关 键 词： | 植物油 温升速率 微波加热 氧化稳定性 常规加热 |
Comparative Study on Temperature and Oxidative Stability of Vegetable Oils Treated Respectively by Microwave and Conventional Heating |
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| Zhang Guiying et al. Comparative Study on Temperature and Oxidative Stability of Vegetable Oils Treated Respectively by Microwave and Conventional Heating[J]. Food Science, 2000, 21(2): 27-29 |
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| Authors: | Zhang Guiying et al |
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| Affiliation: | Zhang Guiying et al |
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| Abstract: | Based on the different intrinsic mechanisms of microwave heating and conventional heating.the effects of the two heating methods on the temperature and oxidative stability of vegetable oils were studied.It indecated that the risc rate of femperature of vegetable oils was remarkably affected by the hcating method.Nevertheless.there xas not great difference for the oxidative quaify of vegetable oils treated by both heating methods. |
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| Keywords: | Microxvave heating Conventional heating Vegetable oils Temperature Oxidative stability |
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