大豆油和棕榈油在高温煎炸过程中流变特性研究  

Rheological properties of soybean oil and palm oil during high- temperature frying

作　　者：吴晓静[1] 李徐[1] 杨培金[1] 刘睿杰[1] 金青哲[1] 王兴国[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2015年第12期44-47,共4页China Oils and Fats

基　　金：江南大学教改项目(JGB2013073)

摘　　要：以大豆油、椋榈油作为煎炸油，薯条、鸡块和鱼排作为煎炸材料，研究煎炸油黏度影响因素、高温煎炸过程中油样的流动性及黏温特性，分别采用Arrhenius、Lioumbas、Andrade-Arrhenius和Wil-liams-Lander-Ferry模型对其黏温特性曲线进行拟合。结果表明：煎炸过程中，煎炸油整体呈牛顿流体（10～1000s^-1）；煎炸中大豆油黏度增加快于棕榈油，煎炸荤食的油黏度增加快于煎炸素食的油黏度，煎炸时间的延长均促进油黏度增加；煎炸油黏温变化速率随煎炸时间延长而加快，整体黏度趋于上升；比较4种模型发现Lioumbas模型拟合煎炸过程最佳。With soybean oil and palm oil as frying oils, french fries, chicken and fish as frying materials, the influence factor of viscosity, fluidity and viscosity - temperature property of frying oils during high - temperature frying were studied, and the viscosity - temperature property curve was respectively fitted by Arrhenius,Lioumbas, Andrade- Arrhenius and Williams -Lander- Ferry models. The results indicated that the frying oils showed Newtonian behavior （ 10 - 1 000 s^-1 ） overall ; the viscosity of soybean oil during frying increased faster than palm oil, the viscosity of oil frying meat improved quicker than that of oil frying vegetables, and the viscosities of all samples were promoted by the prolonging of frying time. The viscosity - temperature change rate and overall viscosity of frying oil increased with frying time prolonging. By the comparison of the four kinds of models, Lioumbas model was proved to be the most suitable for fitting the frying process.

关 键 词：煎炸油 高温煎炸 黏度 流变特性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]