个人信息
教师姓名：王硕
教师英文名称：Shuo Wang
教师拼音名称：Wang Shuo
出生日期：1990-07-19
电子邮箱：
入职时间：2020-04-08
所在单位：食品科学与工程学院
职务：食品科学与工程学院科研办公室副主任
学历：博士研究生毕业
办公地点：笃行楼S521
性别：男
学位：博士学位
职称：中级
在职信息：在岗
毕业院校：日本秋田县立大学
硕士生导师
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所属院系： 食品科学与工程学院
其他联系方式
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论文成果
Model for prediction of the carbonyl value of frying oil from the initial composition
发布时间：2021-07-27 点击次数：
影响因子：3.714
DOI码：10.1016/j.lwt.2019.108660
发表刊物：LWT
关键字：Commercial edible oil, Polyunsaturated fatty acid, Tocopherol, Carbonyl value, Prediction model
摘要：To construct a model for predicting the carbonyl compound content of oil during frying, changes in the unsaturated fatty acid, tocopherol, and carbonyl value (CV) of 10 commercial edible oils during frying at 180 °C were investigated. The initial contents of total unsaturated fatty acid, total tocopherol (TToc), and carbonyl value (CV0) in 10 oils were distributed in the range of 83.49%–95.28%, 16.40–236.05 mg/100 g, and 2.36–6.30 μmol/g, respectively. During frying, the CV of 10 oils increased linearly with heating time at different rates. The effects of intrinsic factors (unsaturated fatty acid and tocopherol) on the CV increase were revealed by using multiple regression analysis. The results indicated that polyunsaturated fatty acid (PUFA) and γ-tocopherol had the greatest effects on the CV increase, respectively. Based on these results, the ratio of the initial content of PUFA to that of TToc was selected as a prediction index and a prediction model, , was established. Using this model, the CV of edible oil during frying at 180 °C can be predicted from the initial composition of the oil, or the frying life of edible oil can be inferred according to the maximum allowable CV (50 μmol/g) stipulated by regulations.
合写作者：王硕
第一作者：Xiaofang Liu
论文类型：SCI
通讯作者：Han Zhang
论文编号：2021072707
卷号：117
页面范围：108660
ISSN号：0023-6438
是否译文：否
发表时间：2020-01-01
