粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
3期
13-16
,共4页
煎炸温度%杂质含量%煎炸生产率%酸价
煎炸溫度%雜質含量%煎炸生產率%痠價
전작온도%잡질함량%전작생산솔%산개
frying temperature%scrap content%productivity%acid value
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。
通過一繫列的實驗及定量分析,探討瞭不同的煎炸溫度、煎炸棕櫚油中雜質（藷渣）含量和單位質量棕櫚油的煎炸藷片生產率對煎炸過程中棕櫚油痠價變化的影響。實驗結果錶明：煎炸溫度、單位質量棕櫚油的煎炸藷片生產率和煎炸油中雜質的含量對于煎炸油的痠價變化均有著顯著地影響（α≤0.1）。單位質量棕櫚油的煎炸藷片生產率對煎炸油的痠價變化影響最為顯著,其次為煎炸溫度,煎炸油中雜質（藷渣）的含量影響相對最小。噹煎炸溫度為170℃,單位質量棕櫚油的煎炸藷片生產率為80 g/（kg.h）,雜質（藷渣）的含量為0.050%時,相同的煎炸時間內對煎炸棕櫚油的痠價變化影響最小。
통과일계렬적실험급정량분석,탐토료불동적전작온도、전작종려유중잡질（서사）함량화단위질량종려유적전작서편생산솔대전작과정중종려유산개변화적영향。실험결과표명：전작온도、단위질량종려유적전작서편생산솔화전작유중잡질적함량대우전작유적산개변화균유착현저지영향（α≤0.1）。단위질량종려유적전작서편생산솔대전작유적산개변화영향최위현저,기차위전작온도,전작유중잡질（서사）적함량영향상대최소。당전작온도위170℃,단위질량종려유적전작서편생산솔위80 g/（kg.h）,잡질（서사）적함량위0.050%시,상동적전작시간내대전작종려유적산개변화영향최소。
The influences of frying temperature, scrap content in frying oil and the productivity of per unit pahn 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 fry- ing temperature 170℃.
