Effects of microwave radiation intensity and irradiating time on the acid value in vegetable oils were investigated.
研究了微波辐射强度和辐射时间对植物油脂酸值的变化情况。
It was found that the temperature respond mechanisms are changed with the increasing of microwave radiation intensity.
研究发现，二者的温度响应规律是随微波辐射强度的增强而变化的。
It was found that the oxidative stability of soybean oil is significantly affected by the microwave radiation intensity and irradiating time.
结果认为，大豆油的抗氧化稳定性能受微波辐射强度和时间的影响较为显著。
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