棕榈油在面制品煎炸过程中极性组分产生的 集总动力学研究Lumping kinetics of polar components generated by palm oil in frying of flour products

2023

Zhongguo youzhi, Vol 48, Iss 10, Pp 46-49,56 (2023)

旨在为植物油复杂反应体系的动力学研究提供新的思路，以棕榈油为研究对象，以面制品为煎炸物，在140、150、160、180 ℃下进行连续煎炸模拟试验，测定不同煎炸温度下不同煎炸时间煎炸油中极性组分含量，并通过集总的方法建立极性组分含量与煎炸温度和煎炸时间的动力学模型。结果表明：在140、150、160 ℃下煎炸36 h均没有达到煎炸油废弃点，而180 ℃下煎炸24 h即到达废弃点；棕榈油煎炸生成极性组分的过程为零级反应，反应活化能为35.98 kJ/mol，极性组分含量随煎炸时间延长线性增长；通过建立的模型预测不同温度下棕榈油煎炸的极限煎炸时间，预测结果与模拟试验结果相符。综上，通过集总的方法所建立的棕榈油煎炸生成极性组分的动力学模型可靠，所使用的集总动力学的研究方法可以引用至其他植物油的煎炸反应体系中。In order to provide new ideas for the kinetic study of complex reaction systems of vegetable oils, continuous frying simulation experiments were carried out at 140, 150, 160 ℃ and 180 ℃ with palm oil as the research object and flour products as frying materials. The content of polar components in the frying oil at different frying temperatures and frying time were measured, and a kinetic model was established of the content of polar components versus frying temperature and frying time using lumping method. The results showed that the waste point of frying oil was not reached after frying at 140, 150 ℃ and 160 ℃ for 36 h, while the waste point reached after frying at 180 ℃ for 24 h. The polar components generated in the process of frying flour products with palm oil was a zero order reaction with an activation energy of 35.98 kJ/mol. The content of polar components increased linearly with frying time prolonging. The prediction results of the limit frying time obtained by the model established were consistent with the results of the simulation experiment. In summary, the kinetic model of polar components generated by palm oil frying established through lumping method is reliable, and the research method of lumping kinetics can be applied to the frying reaction system of other vegetable oils.

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English
Chinese

中粮工科（西安）国际工程有限公司, 2023.

棕榈油；煎炸油；极性组分；集总动力学模型, palm oil, frying oil, polar components, lumping kinetic model, Oils, fats, and waxes, TP670-699