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
暂无内容
论文成果
A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition
发布时间：2021-07-27 点击次数：
影响因子：2.2
DOI码：10.1002/ejlt.201700528
发表刊物：European Journal of Lipid Science and Technology
关键字：deep frying, edible oils, evaluation index, residual rates, unsaturated fatty acids
摘要：The changes in the fatty acid composition of eleven edible oils (soybean, rapeseed, natural and refined sesame, corn, safflower, olive, rice bran, natural and refined perilla, coconut) are investigated during deep frying. French fries are intermittently fried for 5 h each day for 6 consecutive days at 180 °C in these oils. The results suggested that all of the oils contained large amounts of unsaturated fatty acids (83.49–95.28%) before deep frying, except for coconut oil (7.13%). With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100, R2 = 0.955–0.990) except in the coconut oil. The equation (A = 0.113X + 0.203, R = 0.836) can be used to determine the decomposition rate of unsaturated fatty acids (A) in a variety of unsaturated fatty acid-based oils. The ratio of palmitic acid to oleic acid in the oils before deep frying (X) has an important impact on the degradation of a variety of unsaturated fatty acid-based oils, and can be used as an evaluation index for predicting the degradation rate of such oils before deep frying.
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：2021072701
卷号：120
期号：7
页面范围：1700528
ISSN号：1438-7697
是否译文：否
发表时间：2018-01-01
