摘要
食用油在煎炸食品时，往往是长时间反复加热使用的。在此过程中，产生对人体有害的物质。
Deep-fat frying is one of the most commonly used procedures for the preparation and manufacture of food.During this procedure oxdative and thermal decomposition may take place with the formation of products,some of which are harmful to human health.This paper reported a method of measurement of the change of dielctric constant,then to determine frying oil degradation in deepfat frying.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期62-63,共2页
Science and Technology of Food Industry
