| 微波对特种植物油品质的影响 |
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| 引用本文： | 白卫东,王琴,连卫敏.微波对特种植物油品质的影响[J].食品与生物技术学报,2001,20(2):211-213. |
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| 作者姓名： | 白卫东 王琴 连卫敏 |
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| 作者单位： | 仲恺农业技术学院食品科学系, |
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| 摘 要： | 对菜籽油、芝麻油、粟米油3种特种植物油进行微波加热和常规加热处理，并与不加热时的样品进行比较，分别检测其酸价和过氧化值；研究了微波加热对植物油品质的影响，同时也探讨了油脂中添加VE对其加热品质的影响.
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| 关 键 词： | 微波 特种植物油 酸价 过氧化值 VE |
| 文章编号： | 1009-038X(2001)02-0211-04 |
| 修稿时间： | 2000年3月7日 |
Effect of Microwave Heating on the Special Vegetable Oil Quality |
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| BAI Wei dong,WANG Qin,LIAN Wei min.Effect of Microwave Heating on the Special Vegetable Oil Quality[J].Journal of Food Science and Biotechnology,2001,20(2):211-213. |
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| Authors: | BAI Wei dong WANG Qin LIAN Wei min |
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| Abstract: | Three special vegetable oils of rapeseed oil, sesame oil and corn oil were processed by microwave heating and conventional heating, comparing with unheated samples. It was also examined respectively the value of AV and PV, in order to study the effect of special vegetable oil quality by microwave heating. At the same time the heating quality of those special vegetable oils added VE were discussed. |
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| Keywords: | microwave special vegetable oils AV PV VE |
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