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  5. THE EFFECT OF MICROWAVE REHEAT ON SOYBEAN OIL IN FRIED FOOD

THE EFFECT OF MICROWAVE REHEAT ON SOYBEAN OIL IN FRIED FOOD

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：willzhang86
【摘 要】
：
During the process of microwave heating,the soybean oil in the fried potato chips occurs a series of chemical reactions because of the influence of temperature,electromagnetic wave and so on.This kind
【作 者】
：
JIANG Lian-zhou XU Liang CHEN Si DING Jian LI Yang QI Bao-kun WANG Zhong-jiang SUI Xiao-nan 
【机 构】
：
College of Food Science,Northeast Agricultural University,Harbin 150030,China
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
【关键词】
：
Microwave Reheat Oil Oxidation Chemical Characteristics Analysis TOTAL Polar Com 
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　　During the process of microwave heating,the soybean oil in the fried potato chips occurs a series of chemical reactions because of the influence of temperature,electromagnetic wave and so on.This kind of chemical reactions lead to the changes of oils physicochemical indexes,such as peroxide value,P-anisidine value,trans fatty acids and the contents of total polar compounds.
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