文献类型：期刊文献

中文题名：煎炸油羰基价的影响因素及其与黏度的关系研究

英文题名：Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity

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：4

起止页码：63-65

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：煎炸油;餐饮业;羰基价;黏度

外文关键词：frying oil; food industry; carbonyl value; viscosity

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。
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.