CAJ | 학술논문

该文以精炼棕榈油为原料，研究不同条件超声波处理对棕榈油感官性质、酸值、过氧化值影响规律。结果表明：超声波作用导致棕榈油中产生絮状物质，且随超声功率增大，絮状物增多。超声波处理后棕榈油酸值与未处理油的酸值相比无显著差异。随贮存时间延长、功率增加、超声时间增加，棕榈油过氧化值呈递增趋势，但在实验条件下，过氧化值均未超过食用精炼棕榈油质量标准。
해문이정련종려유위원료，연구불동조건초성파처리대종려유감관성질、산치、과양화치영향규률。결과표명：초성파작용도치종려유중산생서상물질，차수초성공솔증대，서상물증다。초성파처리후종려유산치여미처리유적산치상비무현저차이。수저존시간연장、공솔증가、초성시간증가，종려유과양화치정체증추세，단재실험조건하，과양화치균미초과식용정련종려유질량표준。
In this work,refined palm oil was used as raw material,the ultrasonic effects on its sensory properties,acid value and peroxide value were investigated at different ultrasonication conditons. The experimental results indicated that ultrasound caused floccules appear in the oil. Along with the increase of ultrasonic power,the floccules became larger. Compared to that without ultrasound,the acid values of the oil with ultrasound had no significant change. And the peroxide value showed an increasing trend with the rising of the oil’s storage time,ultrasonic power and time,but it did not exceed the quality standard of edible refined palm oil.