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) frying oils
煎炸油
1.
Study on the technology of disposing frying oils with britesorb C935 to improve their quality;
硅胶C935对煎炸油品质改良处理工艺研究
3) Deep-frying oil
煎炸油
1.
Analysis of hygienic quality of fried food and deep-frying oil and their correlation;
油炸食品及其煎炸油卫生质量检测指标关系探讨
4) 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。
5) 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。
6) frying fat and oil
煎炸油脂
参考词条
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。