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温度对大豆压榨油稳定性的影响
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The effect of temperature on stability of squeezed soybean oil
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    摘要:

    实验探讨用4种表征参数,单表征参数(CP):电导率、过氧化值、等容燃烧热和酸值,综合描述温度(T)对大豆压榨油(SSO)稳定性的影响,比较各CP表征结果的异同性。在相对湿度40%、氧分压21 kPa、光照度800 lx、初始顶空率50%的固定条件下,调控T分别为30、40、50、60和70 ℃,长时间连续密闭氧化SSO试样,多次同时测定不同氧化时间(t)的4种CP,绘制CP~t关系曲线,回归其动力学方程并求算速率常数(k)和表观活化能,建立变质时间预测模型并验证其符合率。结果表明,CP随T升高和t延长变化显著;SSO的氧化酸败具有简单级数反应特征,其变质时间预测模型符合度较高;CP不同,k差异较大。SSO之大豆压榨油稳定性宜用多元CP综合描述。

    Abstract:

    The effect of temperature (T) on stability of squeezed soybean oil (SSO) were studied by four characterization parameters (CPs, conductivity, peroxide value, isovolumetric combustion heat and acid value) similarities and differences of CPs characterization results were further compared. Under the fixed conditions of relative humidity was 40%, partial pressure of oxygen was 21 kPa, illumination was 800 lx and initial headspace rate was 50%, regulated and controled T to 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ respectively, SSO test samples were oxidized continuously in airtight container for a long time, four CPs at different oxidation time (t) were multiple measured in the same time, curve of CP~t was plotted, kinetic equation was regressed, rate constant (k) and apparent activation energy were calculated, the prediction model of metamorphic time was established and coincidence rate was verified. The results show that CP changed significantly with the increase of T and the extension of t, the oxidative rancidity of SSO has characteristic of simple series reaction, the prediction model of metamorphic time has a good coincidence, CP was different, and there was a big difference in k. The stability of squeezed soybean oil of SSO should be described by multiple CPs.

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刘志明,孙清瑞,唐彦君,马 萍,李洪亮.温度对大豆压榨油稳定性的影响[J].粮油食品科技,2020,28(1):52-57.

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  • 在线发布日期: 2020-01-13
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