2007•Anhui nongye kexueRequires access

Effect of Heating Temperature and Time on the Quality of Three Vegetable Oils

Feng Yan

Abstract

Changes of acidic value(AV),peroxide value(POV) and malondinaldehyde(MAD)of cooking oil heating at 130,150 and 170 ℃ for 0~12 h were studied.The results showed that AV and POV increased with the extending of heating temperature and time.The content of MAD increased to the maximum value and then declined with the enhancement of heating temperature and time.

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Key concepts: Peroxide value, Value (mathematics), Food science, Chemistry, Pulp and paper industry, Animal science, Mathematics, Biology