摘要
通过对油脂微波处理前后的酸价,过氧化值、主要脂肪酸含量等指标做了对比,发现在正常的使用方法下,这些质量指标尽管有所变化,但是都在国标所规定的指标范围内,因此,采用微波加热含有油脂的食品是一种安全的加热方式。
In this study, the values such as oil acid, peroxide, and the main fatty acids quantity of oil that before and after microwave treatment were compared, and found that those values keep similarly and still within the scope of GB set . Therefore, the results proven that the microwave heating is a safe heating methods for foods which containing oils and fats.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第3期315-319,共5页
Journal of Food Science and Biotechnology
基金
国家“十一五”科技支撑计划项目(2007BAK36B06)
关键词
微波处理
油脂
品质
影响
microwave treatment, edible oil, quality, influence
作者简介
龚燕（1974-），女．江苏昆山人．助理研究员。Email：gongyan0413@126．com.
通讯作者：孙秀兰（1976-）女．山东聊城人．副教授。主要从事食品安全领域的研究。Email：sxizzz@yahoo．com．cn
