CAJ | 학술논문

用菜籽油间断油炸薯条18h,平均每3小时采一次样,测定菜籽油酸价、过氧化值、皂化值、羰基价、磷脂含量、碘值、吸光度等相关指标.目的在于探究各项指标在高温下长时间油炸的变化规律.结果表明油脂的酸价、吸光度、羰基价等随着油炸时间的延长酸价不断增大,过氧化值、皂化值呈无规律变化,磷脂含量有小弧度的增加,碘值在整个的油炸过程中逐渐下降.
용채자유간단유작서조18h,평균매3소시채일차양,측정채자유산개、과양화치、조화치、탄기개、린지함량、전치、흡광도등상관지표.목적재우탐구각항지표재고온하장시간유작적변화규률.결과표명유지적산개、흡광도、탄기개등수착유작시간적연장산개불단증대,과양화치、조화치정무규률변화,린지함량유소호도적증가,전치재정개적유작과정중축점하강.
Frie potato chips for 18 hours with canola discontinuously , average every three hours to pick a sample, which collected six fuel samples for acid value, peroxide value, saponification value, carbonyl group, phosphate content, iodine value and absorbency etc related indexes are determined. Purpose is to examine each index's change rule under high temperature to long time Fried . Results show that fat acid value, absorbency, carbonyl group etc with Fried the extension of time increasing constantly, peroxide value, saponification value has no obvious change rule, phospolipid have small increases, iodine value in the whole process of Fried gradually declining.