棕榈油分层现象对关键指标的影响及油品温度控制探析  

Effect of Palm Oil Stratification on Key Indicators and Discussion on Oil Temperature Control

作　　者：苏沛 祝婷婷 时鹏 曾小坪 曾裕 

机构地区：[1]中储粮油脂工业东莞有限公司,广东东莞523147

出　　处：《现代农业科技》2018年第2期251-252,254,共3页Modern Agricultural Science and Technology

摘　　要：本文以上层、底层棕榈油产品为研究对象,分析了棕榈油分层现象对关键指标的影响。结果表明,棕榈油存储过程中出现的分层现象对产品的碘价、熔点以及密度等特征指标无显著影响,但分层现象对产品的固体脂肪含量和冷冻试验效果影响显著。通过对油罐温度和棕榈油外观的持续跟踪,得到了适合的温度控制措施,将罐温控制在比棕榈油熔点高20~25℃可以有效防止罐内棕榈油结晶分层,保证用油质量。The paper took upper and bottom palm oil as research objects,and analyzed the effect of palm oil stratification on key indicators.The results showed that the stratification phenomenon of the palm oil in storage process had no significant effect on the iodine value,slip melting point and density of the product,but the stratification phenomenon significantly affected the solid fat content and cold test of the product.Through the continuous observation of the tank temperature and the appearance of palm oil,appropriate temperature control measures wrere put forwad, wrhich could effectively prevent the crystallization of palm oil in the tank and ensure the quality of oil when the tank temperature was 20-25 益 higher than the melting point of palm oil.

关 键 词：棕榈油 分层现象 固体脂肪含量 冷冻试验 温度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]