食用油介电常数随加热时间和温度变化的实验  

An experimental study of dielectric constant of edible oil changed with heated temperature and time

作　　者：陈慰宗[1] 宋应谦[1] 忽满利[1] 张振杰[2] 侯洵[2] 

机构地区：[1]西北大学物理学系,陕西西安710069 [2]西北大学光子学与光子技术研究所,陕西西安710069

出　　处：《西北大学学报（自然科学版）》2000年第4期300-302,共3页Journal of Northwest University（Natural Science Edition）

摘　　要：使用平行板空气隙电容器 ,通过测定精炼植物油经长时间高温加热和常温下长期存放后介电常数的变化。分析了油中的极化成分总含量与油的介电常数的关系 ,结果表明 :提高油温、延长加热时间或长期存放都会使油的介电常数增加 ,从而导致油质量的恶化。此项研究提供了一种测定食用油在使用及存放过程中质量变化的方法。The variation of dielectric constants of several kinds of refine vegetable oil were measured. The edible oil was heated in high temperature and long time, as well as has stored in normal temperature for a long time. The relationship between total polar component in oil and its dielectric constant was analyzed. the deterioration of oil with heated time and heated temperature was studied. This research provides a simple and practical method to determine the variation of oil quality in frying use and storing.

关 键 词：食用油 极化成分 介电常数 加热 温度 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]