摘要
微波辐射与常规加热热效应机制不同,对被处理食品的品质影响也就不同。采用两种不同的加热方式处理茶油,测定茶油的过氧化值、碘价、酸价、皂化价以及色泽等品质指标,探讨微波与常规加热对茶油品质的影响,并将不同加热方式对茶油品质的变化给出综合评价。
Both the thermal effect mechanism of microwave irradiation and conventional heating and the influnes on the quality of food are different. The camellia oil was treated by the two heating methods to determine the quality indicators, such as peroxide value, the iodine number, acid value, saponification value, the color and so on, in order to explore the effect of microwave and conventional heating on the quality of tea oil. The comprehensive evaluation of the changes in the quality of camellia oil by different heating methods was given.
出处
《食品科技》
CAS
北大核心
2009年第6期132-134,共3页
Food Science and Technology
基金
广东省科技计划项目(2006B20201023)
广东高校科技成果转化项目
关键词
微波辐射
常规加热
茶油品质
microwave irradiation
conventional heating
the quality of camellia oil
