1) frying oil
煎炸油
1.
Application of filter aid to purify frying oil in fried chicken production;
煎炸油净化助滤剂在油炸鸡块生产中的应用
2.
Stabilizing effects of BHT and TBHQ on frying oil;
BHT与TBHQ对煎炸油稳定效果的比较研究
2) deep frying oil
煎炸油
1.
Many detection methods of deep frying oil were summarized and compared in this paper.
本文综述了检测煎炸油质量的各种方法,并进行了比较。
2.
On the bases of research papers investigation,the advance in frying process,chemical change,the quality change of edible oil during deep frying,and the quality analysis to deep frying oil and its harm to animal and human were reviewed.
煎炸食品是深受消费者喜爱的食物,但在食品的煎炸过程中,油脂会发生一系列的复杂化学变化,导致油脂质量的劣变,这些品质降低甚至是对健康有不良影响的煎炸油会随着食品的摄入而进入人体,从而对人体健康产生不良影响。
3) used frying oil
废煎炸油
1.
The used frying oil was decolorized by the activated rice husk ash adsorbent.
稻壳灰经硫酸活化处理制备酸化稻壳灰吸附剂,对废煎炸油进行吸附脱色实验,并与活性白土吸附法进行了对比。
4) frying fat and oil
煎炸油脂
5) waste frying oil
废煎炸油
1.
In this work, by homogeneous transesterification the waste frying oil of daily life was transformed to the substitute fuel - biodiesel.
本文以废煎炸油为研究对象,通过均相酯交换法合成生物柴油,并对处理过程、转化机理以及反应动力学进行了研究。
6) frying oil
煎炸老油
1.
Quick discrimination of ageing frying oil and hogwash oil from good edible vegetable oil with thin layer chromatography;
薄层色谱法快速鉴别潲水油和煎炸老油的研究
补充资料：煎炸油
分子式：
CAS号：
性质：食品工业专门用来煎炸食品用的油脂。煎炸食品时油脂经受长期连续不断的加热，受到空气氧化变质，烟点降低，酸值升高，颜色变深。因此要求油脂组成中不饱和脂肪酸要适量，亚麻酸含量极微，氧化稳定性要高。一般经过脱胶、脱酸、脱色、脱臭的精炼油还要经过选择性加氢才能达到要求。
CAS号：
性质：食品工业专门用来煎炸食品用的油脂。煎炸食品时油脂经受长期连续不断的加热，受到空气氧化变质，烟点降低，酸值升高，颜色变深。因此要求油脂组成中不饱和脂肪酸要适量，亚麻酸含量极微，氧化稳定性要高。一般经过脱胶、脱酸、脱色、脱臭的精炼油还要经过选择性加氢才能达到要求。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条