现代食品科技2013，Vol.29Issue(8)：1902-1905,4.
精炼10度棕榈油抗冻性能的研究
Frost Resistance of Ten-Degree Refined Palm Oil
李强 1曹维金 1刘丽萍 1熊跃文1
作者信息
- 1. 南海油脂工业(赤湾)有限公司,广东深圳518068
- 折叠
摘要
Abstract
Ten-degree palm oil was produced by fractionation and physically refination to reach the product quality requirements.But the frost resistance of refined ten degree palm oil was worse,thus affecting product transparency.In order to reduce the effect of physical refined conditions on the frost resistance of refined ten degree palm oil,turbid phenomenon at 20 ℃ was used as a judicial indicator and the effects of deodorized temperature,deodorized time,bleached time and activated clay loading were investigated.The results showed that deodorized temperature,deodorized time and activated clay loading had effects on the frost resistance of refined ten degree palm oil,while bleached time had little effect on it.By comparing the frost resistance,iodine value,trans fatty acids of unrefined and refined ten degree palm oil,the optimal physical refined conditions were determined as follows:bleached time 20 min,activated clay loading 1％,deodorized temperature 230 ℃ and deodorized time 2 h.关键词
10度棕榈油/物理精炼/抗冻性能Key words
ten degree palm oil/ physical refined/ the frost resistance引用本文复制引用
李强,曹维金,刘丽萍,熊跃文..精炼10度棕榈油抗冻性能的研究[J].现代食品科技,2013,29(8):1902-1905,4.
