磁化处理对核桃油品质及加工工艺影响研究  

Effect of magnetization on walnut oil quality and processing technology

作　　者：何爱民 吉洋洋 李娜 高山 牟德华 HE Aimin;JI Yangyang;LI Na;GAO Shan;MOU Dehua(Hebei Lvling Kangwei food Co.,LTD,Hebei Lincheng 054300,China;Hebei province(xingtai)walnut industry technology research institute,Hebei Lincheng 054300,China;Hebei walnut engineering technology research center,Hebei Lincheng 054300,China;College of bioscience and bioengineering,Hebei university of science and technology,Hebei Shijiazhuang 050000,China)

机构地区：[1]河北绿岭康维食品有限公司,河北临城054300 [2]河北省(邢台)核桃产业技术研究院,河北临城054300 [3]河北省核桃工程技术研究中心,河北临城054300 [4]河北科技大学生物科学与工程学院,河北石家庄050000

出　　处：《食品工程》2022年第4期63-65,79,共4页Food Engineering

基　　金：河北省科技计划项目,(20527103D)。

摘　　要：通过对核桃油进行磁化处理,研究了核桃油理化性质的变化,研究表明:核桃油经磁化处理后,其氧化速率会减缓,油脂色泽变浅,核桃油热稳定性显著提高;同时表明经磁化处理后,核桃油脂粘度降低,降低了油脂精滤处理难度,提升加工功效。By magnetizing walnut oil, the changes of physical and chemical properties of walnut oil were studied.The results showed that after magnetizing walnut oil, its oxidation rate would slow down, the color of the oil would become lighter, and the thermal stability of walnut oil would be significantly improved. At the same time, the viscosity of walnut oil decreases after magnetization, which reduces the difficulty of oil fine filtration and improves the processing efficiency.

关 键 词：核桃油 色价 磁化 酸价 过氧化值 粘度 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]