The acidvalue also reduces gradually from the early stage offat formation to the stage of maturity, so are the specific gravity and saponification value.
不同时期油脂的特性是在形成初期酸值高,而在成熟时酸值降低,比重、皂化值也有所降低。
2
The influence regularity of the parameters of rapeseed extrusion system on free fatacid, iodine value and stability of rapeseed oil extruded from extract cage of extruder was studied.
Results: By contrast with national standard, some hogwash fat in bulk and Fried oil are abnormal on sense, and that acidvalue is higher than the maximum value of nation standard.