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对煎炸的菜籽油采取水洗除杂和适时添加新油,以防止油质的劣变,作者进行了实验室试验和生产性试验.经96小时生产性煎炸,油脂酸价为1.57mgKOH/g,羰基价为17.1meg/kg.从而说明这种方法能有效地防止煎炸油劣变.
The fried rapeseed oil to remove impurities and timely addition of new oil, in order to prevent deterioration of oil quality, the authors conducted a laboratory test and productive test after 96 hours of productive frying, the oil acid value of 1.57mgKOH / g and the carbonyl value is 17.1meg / kg, which shows that this method can effectively prevent the deterioration of frying oil.