【摘要】 本文研究了光强度对油炸方便面氧化劣变的影响,并初步讨论了光质量的作用。结果表明,光的强度不同,方便面劣变速度相差很大;500nm以上波长的光对油脂氧化劣变有促进作用,因此认为油脂及油脂食品在储藏过程中,也应该滤掉500nm以上的光。另外,初步提出了一个计算货架条件下(500～2000lux,29～19℃)方便面有效贮藏期的经验公式。对棕榈油的光吸收特性也做了初步探讨。更多还原

【Abstract】 The paper makes a probe into the effect of light strength on oxidation deterioration of instant noodles and the part which the quality of light plays. It is proved that the deterioration speeds of instant noodles differ a lot as the strength of light varies and the light of waves over 500nm has a bad effect on the oxidation deterioration of oils and fats. So the authers suggest that light over 500nm be filtered in storage of oAs, fats and food from them.In addition an empirical formula for working out the efficient periodof storage of instant noodles is given in shelf-life conditions ( 500……200Lux 29……19℃) .A preliminary study is also made of the light absortivity of palm oil.更多还原