文献类型：期刊文献

中文题名：煎炸油泡高值的稳定性及与羰基价的关系

英文题名：Stability on Height of Bubble of Frying Oil and Relationship between Height of Bubble and Carbonyl Value

作者：许荣华[1];闫喜霜[1];姜慧[1];张红升[2]

第一作者：许荣华

机构：[1]北京联合大学旅游学院酒店与餐饮管理系,北京100101;[2]天津商业大学商学院旅游管理系,天津300134

第一机构：北京联合大学旅游学院餐饮管理系

年份：2008

卷号：29

期号：7

起止页码：65-66

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：北京市人才强教项目(PXM2006-014209-021827)

语种：中文

中文关键词：泡高值;羰基价;煎炸油

外文关键词：height of bubble;carbonyl value;deep frying oil

摘要：本研究测定了三种油脂在三个温度下煎炸三种原料后的泡高值和羰基价,结果发现不同处理条件下油脂的泡高值很稳定,而且羰基价与泡高值有很好的相关性,两者之间的关系方程为y=-0.1243x6+14.02x5-656.75x4+16357x3-228469x2+2000000x-5000000(R2=0.9973),式中y为羰基价,x为泡高值。
The height of bubble and the carbonyl value of three kinds of deep frying oils at different temperature with different frying materials were studied in this study. The results indicated that the height of bubble on different conditions changes little and is very steady. And there is good relation between the height of bubble and the carbonyl value. The relation can be showed by y=-0.1243x^6＋14.02x^5-656.75x^4＋16357x^3-228469x^2＋2000000x-5000000, （R^2=0.9973）, where y means the carbonyl value, and x means the height of bubble.