Characteristics of carbonyl compounds emitted from repeated frying processes and variations of frying oil qualities
碩士 === 中華醫事科技大學 === 生物安全衛生研究所 === 100 === This study was to assess the variations of carbonyl compounds (carbonyls), acid value (AV), and total polar compounds (TPC) used repeatedly in frying processes. We selected the most commonly used oil (palm oil) and food (potatoes), and fried at 180°C. The f...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/13870002139081945845 |