re. With an increase in accumulated fried mass from1 kg to 6 kg, viscosity of oil increased from their initial values of 0.04 Pa.s to 0.12 Pa.s, 0.13 Pa.s and 0.14 Pa.s respectively, and acid value of fried oil reached 0.45 (KOH)mg/g, 0.47 (KOH)mg/g and 0.53 (KOH)mg/g respectively. The oil subjected to higher fried temperature has darker color and higher viscosity. Peroxide value showed a trend of fluctuation with the maximum value of 7.75 mmol/kg、10.01 mmol/kg and 22.26 mmol/kg respectively during accumulated frying, and the peroxide value increased with the fried temperature. Therefore, frying temperature and accumulated frying mass must be properly controlled during frying processing of frozen kebabs.РKey words soybean oil, frozen kebabs, frying, benzopyrene, physico-chemical properties
全文预览
