食品科学 ›› 2008, Vol. 29 ›› Issue (4): 63-65.

• 基础研究 • 上一篇    下一篇

煎炸油羰基价的影响因素及其与黏度的关系研究

许荣华, 闫喜霜, 姜慧, 张红升   

  1. 北京联合大学旅游学院酒店与餐饮管理系; 天津商业大学商学院旅游管理系
  • 出版日期:2008-04-15 发布日期:2011-08-24

Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity

 XU  Rong-Hua, YAN  Xi-Shuang, JIANG  Hui, ZHANG  Hong-Sheng   

  1. 1.Department of Hotel and Restaurant Administration, Institute of Tourism, Beijing Union of University; 2.Department of Tourism Management, School of Business, Tianjin University of Commerce
  • Online:2008-04-15 Published:2011-08-24

摘要: 本研究模拟餐饮业煎炸工艺,设计正交试验研究除煎炸时间外其他影响煎炸油羰基价和黏度的主要因素,并利用SPSS分析软件分析羰基价与黏度的关系。结果表明,除煎炸时间外煎炸温度和煎炸油种类是影响煎炸油羰基价和黏度的主要因素。利用SPSS软件分析得出在煎炸过程中煎炸油的羰基价变化与黏度变化存在极显著关系。

关键词: 煎炸油, 餐饮业, 羰基价, 黏度

Abstract: The technics of frying in food industry was simulated in this study. And the main factors influencing the carbonyl value and viscosity except the frying time were also studied in this paper. SPSS was used to analyze the relation between the carbonyl value and viscosity. The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonyl value and viscosity of frying oil. And the relationship between the changes of carbonyl value and that of viscosity of frying oil was significant during the frying.

Key words: frying oil, food industry, carbonyl value, viscosity