结果表明，除煎炸时间外煎炸温度和煎炸油种类是影响煎炸油羰基价和黏度的主要因素。
The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonyl value and viscosity of frying oil.
以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.
以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.
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