| 微波辐射对油脂稳定性影响的研究 |
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| 引用本文： | 李朝霞,丁成. 微波辐射对油脂稳定性影响的研究[J]. 盐城工学院学报(自然科学版), 2000, 13(2): 22-24 |
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| 作者姓名： | 李朝霞 丁成 |
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| 作者单位： | [1]盐城工学院海洋工程系，江苏盐城224003 [2]盐城工学院化学工程系，江苏盐城224003 |
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| 摘 要： | 以大豆油、菜籽油和猪油为原料，研究微波辐射场中油脂的抗氧化稳定性。结果发现在微波作用下油脂的抗氧化稳定性与场的强度、作用时间、油脂的不饱和程度有关。
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| 关 键 词： | 微波辐射 油脂 稳定性 食品加工业 氧化值 大豆油 菜籽油 猪油 |
Study on Influence of Microwave Irradiation on Stability for Otis and Fats |
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| Li Chaoxia Ding Cheng. Study on Influence of Microwave Irradiation on Stability for Otis and Fats[J]. Journal of Yancheng Institute of Technology(Natural Science Edition), 2000, 13(2): 22-24 |
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| Authors: | Li Chaoxia Ding Cheng |
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| Affiliation: | Li Chaoxia~ |
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| Abstract: | Study on antioxidant stability for oils and fats in microwave irradiation with soybean oil,repeseed oil and lard.It is found that stability for oils and fats in microwave irradiation is related with its intensity,its irradiating time and the content of unsturated fatty adds in oils and fats. |
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| Keywords: | Microwave irradiation Oils and fats Stability |
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