CAJ | 학술논문

本文从煎炸用新油、煎炸过程用油、食品添加剂和废油处理等四个方面，综述了中国、欧美等国家和地区煎炸食用油的相关法律、法规与标准的历史与现状，对比研究了其中的主要技术指标及其限量，为开展相关科学研究及与国际接轨并制订符合我国食品加工实际状况的煎炸食用油国家标准提供参考。
본문종전작용신유、전작과정용유、식품첨가제화폐유처리등사개방면，종술료중국、구미등국가화지구전작식용유적상관법률、법규여표준적역사여현상，대비연구료기중적주요기술지표급기한량，위개전상관과학연구급여국제접궤병제정부합아국식품가공실제상황적전작식용유국가표준제공삼고。
ABSTRACT:Laws, regulations and standards on fresh frying oil, frying oil in use, food additives used in frying oil and waste frying oil in China, European countries and America were summarized in this paper. The current situation and history of those laws and standards were reviewed and major technical indicators and limits were compared, aiming at providing references for scientific research and drafting of national standards that line with our actual situation.