|Title:||焙炒方式對苦茶油品質之影響||Other Titles:||Effect of Roasting on the Quality of Camellia Oil||Authors:||古國隆
|Keywords:||焙炒;油茶油;苦茶油;品質;Roasting;Camellia oil;Quality||Issue Date:||Dec-1995||Publisher:||農業試驗所||Start page/Pages:||265-273||Source:||農業試驗所特刊;第56號||Conference:||農特產品加工研討會專刊
Proceeding of A Symposium on Processing of Agricultural Products
Central temperature of larger size camellia seeds increased faster than small ones when treated with microwave and the central temperature of seeds became heterogeneous. The POV of oils decreased when the radiating time of camellia seeds prolonged. The decline of POV maybe caused by the crack of hydroperoxides and the increase in CV (carbonyl value) may be caused by the formation of carbonyl compounds. Quality of oils prepared from microwave treated seeds is unstable. It is suggested that the lower the cooking temperature, the better the oil quality when Camellia seeds cooked under five different temperature using steam as heating medium. Two different roasting methods-low and high temperature were used to treat camellia seeds. The results showed blank(without treatment)and low temperature rosating would cause the oil with higher stability in storage and higher amount of tocopherols.
|Appears in Collections:||農業化學組|
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