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油炸过程中食品与油脂的相互作用 被引量：16

Interaction of food and oil in process of deep frying
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摘要 Analyzed the basic theory of deep frying,Discused the change of frying oil,oilabsorbing of frying food and the chief factors that influence its quality caused by the intereaction of food in process of deep frying. Analyzed the basic theory of deep frying,Discused the change of frying oil,oilabsorbing of frying food and the chief factors that influence its quality caused by the intereaction of food in process of deep frying.
作者 邓云 戴岸青 杨铭铎 余善鸣
机构地区 哈尔滨商业大学中式快餐研究发展中心 黑龙江省商业设计院
出处 《哈尔滨商业大学学报（自然科学版）》 CAS 2003年第2期197-201,共5页 Journal of Harbin University of Commerce：Natural Sciences Edition
关键词 油炸 油脂 劣变 deep frying frying oil degradation
分类号 TS972.133 [轻工技术与工程]
作者简介 邓云(1973-),男,哈尔滨商业大学中式快餐研究发展中心在读博士,研究方向:中式快餐和食品冷冻.
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参考文献21

  • 1[1]METHA U, SWINBURN B. A review of factors affecting fat absorption in hot chips [J]. Mehta UCritical Reviews in Food Science & Nutrition,2001,41(2): 133 - 154.
  • 2[2]NI H, DATTA A K. Moisture, oil and energy transport during deepfat frying of food materials[J]. Ni HFood and Bioproducts Processing.1999,77(3): 194 - 204.
  • 3[3]PAUL S, MITTAL G S. Dynamics of fat/oil in deep - fat frying based on physical properties[J]. J. Food Process Eng. 1996(19) :201 - 221.
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  • 7[7]STEVENSONM S G, VAISEY- GENSER M, ESKINN A M. Quality control in the use of deep frying oils[J]. J.Am. Oil Chem. Soc. 1984b(61) :1102 - 1108.
  • 8[8]BLUMENTHAL M M, STIER R. Optimization of deep - fat frying operations[ J]. Trends in Food Sci. and Technol. 1991(2): 144 - 148.
  • 9[9]http://www. nass. usda. gov: 81/ipedb [ EB/OL]. U. S. Department of Agriculture 2001
  • 10[10]ISRAEL S S, PINTHUS. Oil uptake during deep- fat frying:factors and mechanism[J]. Food Tech., 1995(4): 142 - 145.

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哈尔滨商业大学学报（自然科学版）
2003年 第2期

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