1)  Rancimat
酸败仪
1.
Rancimat method to measure the degree of oxidation of palm oil fried instant noodles was tested and researched.
对酸败仪法测定棕榈油炸方便面的氧化程度进行了实验研究，确定了测定的适宜条件，探讨了该法测定的准确度。
2)  rancidity
酸败
1.
Research on Rancidity and Control Technology of Original Flavor Sunflower Seed during Storage;
原香味葵瓜子贮存中的酸败机制及控制技术研究
2.
Results showed that rate of rancidity with higher temperature.
结果表明:葵花籽的酸败速度随温度升高而加快;采用充氮和避光包装均可明显延缓葵花籽的酸败;采用充氮包装的葵花籽,在30℃避光储藏时可以延长30d的货架期。
3.
In order to prevent the rancidity forming of fermented mash in the production of mechanical yellow rice wine,the mechanism and causes of fermented mash's rancidity are explained as the following.
为了防止机械化黄酒生产中发酵醪的酸败,阐述了机械化黄酒生产中发酵醪酸败的机理和发酵醪酸败的原因,主要是速酿酒母培养差、生麦曲和熟麦曲质量差、浸米浆水酸度的影响、米质差、蒸饭质量差、投料配比不正确、前酵温度控制偏高或偏低、卫生管理差、后发酵期气温的快速升高和原料不洁等方面,并提出了防止机械化黄酒生产中发酵醪酸败的方法及酸败黄酒的处理方法。
3)  fermentation broth deterioration
酒醪酸败
1.
Analysis and preventive measure of fermentation broth deterioration of rice wine;
黄酒醪酸败原因分析及预防措施
4)  deterioration and rancidity
变质酸败
1.
The causes of deterioration and rancidity of yellow rice wine included :① contamination during operation process;②incomplete sterilization of storage pots and tubes;③contamination during air supply;④unstable wine boiling temper ature;⑤equipments defects and technical defects.
引起大罐贮存黄酒变质酸败的原因有:①操作和进酒过程染杂菌;②贮罐和管道灭菌不彻底;③补充空气时染杂菌;④煎酒温度不稳;⑤设备和工艺上存在的缺陷。
5)  lard oxidation
猪油酸败
6)  lipid rancidity
脂质酸败
1.
This trial was conducted to investigate the effects of temperature (6～42 ℃), time (3～57 days) and moisture content (9%～18%) on the lipid rancidity of formula feeds (for 10～20 kg piglet) in a 3 factorial quadratic regression right cross design.
采用三因素二次回归正交组合设计 ,研究了温度 (6～ 42℃ )、时间 (3～ 5 7d)和水分 (9%～ 18% )与配合饲料 (10～ 2 0kg仔猪 )脂质酸败的关系。
2.
The effects of four trace element treatments(Cu, Fe, Zn and Mn), Pelleting process and antioxidants on the lipid rancidity in formula feeds were discussed using trial design of single factor.
采用单因素试验设计，探讨了４ 种微量元素Ｃｕ、Ｆｅ、Ｍｎ 和Ｚｎ 的４ 个水平组合以及制粒、添加抗氧化剂对配合饲料脂质酸败的影响。
参考词条
补充资料：酸败
分子式：
CAS号：

性质：食用油脂在空气中氧的作用下逐步氧化、水解以致产生异味的变质过程。往往伴有热、光、水、酶以及铜、铁等金属离子的催化作用，最终生成游离脂肪酸、酮、醛、醇以及某些聚合物。不但产生使人不快的异味(俗称哈喇味)，失去食用价值，甚且具毒性或有致癌作用。酸败程度以总氧化值、过氧化值等表示，用于监测食物变质情况。

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