油脂的酸价和过氧化值不断升高。
冷藏有利于保持酸价稳定性。
The refrigeration was helpful in the stability of acid value.
结果表明，三种包装袋对抑制酸价升高的作用不大。
Results show that three materials have little effect of inhibiting the raise of acid number.
另外其化学指标的过氧化值和酸价与对照相比也有一定的改善。
Besides, compared with control the peroxide value and acid price of its chemical indexes also improve a little.
结果表明，挤压膨化后的红鱼粉能达到甲鱼饲料原料的酸价要求。
The results showed that the extruded brown fishmeal could meet the need of AV of raw material used in feed for soft shell turtle.
利用物理精炼技术对高酸价米糠原油进行脱酸，使油脂损耗显著降低。
Using technique of physical refining to remove FFA from the crude rice bran oil with high acid value significantly lowers the oil loss.
结果表明，连翘叶提取物可以降低POV值和酸价，具有抗氧化作用。
It was found that the exacts of forsythia can depress POV and Acid Value, and they have the activity of oxidation resistance.
通过对所得油脂的含量，酸价及过氧化值的测定，评价该方法的可行性。
The availability of this method is evaluated by detecting the contents, the acid value and the peroxide value of the oil.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
抑制酸价和过氧化值的升高，延长油脂的使用期，增长油炸食品的保质期。
Restraining the increase of aid value and over-oxidation, the use life of the filter oil is prolonged and the quality of the Fried food is guaranteed.
本文研究表明：碎核桃仁在加速氧化试验过程中，过氧化值和酸价持续不断增加；
The results showed that the fragment walnut kernel's peroxide value and acid value are increasing in the time of accelerated oxidation.
结论：保存时间、光照、温度及氧气等对油炸食品的酸价、过氧化值有较大影响。
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
通过对过氧化值，酸价两项理化指标和感观检验的测取，获得令人满意的解决方法。
By determining poy and acid number, the researchers find a satisfactory solution to the problem.
番茄红素能有效抑制油脂的酸败，降低油脂的酸价和过氧化值，延长油脂的保存时间。
Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time.
米糠经预处理后，用超临界CO2萃取米糠油，使所得油脂中的酸价降低，得率提高。
Extraction of oil form pretreated rice bran by supercritical CO2 will decrease its acid value and increase its yield.
组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。
Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.
一般油炸食品企业，在使用煎炸油两三天后，油已变黑变稠，酸价超标，不得不废弃。
Generally Fried food enterprises, in the use of two or three days later, the frying oil has thickened oil has black, acid value exceeds bid, have to be scrapped.
上述结果表明超声提取南瓜子油与热溶剂提取法比较具有操作简便、省时和低酸价的优点。
The above results show that ultrasonic extraction is more convenient and time-saving, and the oil extracted by this method has the lower acid value.
探讨了红花籽油(简称红花油)用于烹调使用的温度及烹调温度对酸价和过氧化值的影响。
In this paper the cooking temperature of safflower seed oil (simplified as safflower oil) and the influence of cooking temperature on acidic value and peroxide value were investigated and discussed.
本文研究了紫胶树脂在漂白和脱氯过程中分子量、热寿命、酸价、碘价、羟基值和氯含量的变化情况。
The changes of molecular weight, life under heat, acid value, hydroxyl value and chlorine content of lac resin during bleaching and de-chlorinating processes have been studied.
通过对不同烟点的大豆油样品的色泽、酸价、过氧化值、水分的测定和加热与口感等试验来对其品质进行评定。
By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxide value, moisture, heating and tasting their respective qualities were evaluated.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
本文对月见草油酸价测量不确定度进行系统研究，采用国标方法GB/T5530- 1998测定月见草油的酸价。
This article evaluated the uncertainty of acid value in evening primrose oil , acid value in evening primrose oil was detected by GB/T5530 - 1998 .
根据食品品质损失动力学理论，分别建立不同温度、不同包装材料蛋糕的酸价、过氧化值随贮藏时间变化的动力学模型。
According to kinetic theory the loss of food quality, were established at different temperatures, different packaging cake acid value, peroxide value with storage time-varying dynamic model.
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.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。
During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.
结果：散装再生油、煎炸油及合格食用植物油的理化指标与国家规定食用油标准进行比对，部分散装油及煎炸老油的感观异常，特别是酸价远高于国家家庭食用油最高允许值。
Results: By contrast with national standard, some hogwash fat in bulk and Fried oil are abnormal on sense, and that acid value is higher than the maximum value of nation standard.
利用电子探针分析方法对贵州某地低碳石煤中钒矿物和价态进行了分析，并对该矿石进行了加压酸浸试验研究。
The vanadium phase and valence state of stone-coal with low carbon in Guizhou province were analyzed by electron probe, and a pressure acid leach experiment was carried out.
利用电子探针分析方法对贵州某地低碳石煤中钒矿物和价态进行了分析，并对该矿石进行了加压酸浸试验研究。
The vanadium phase and valence state of stone-coal with low carbon in Guizhou province were analyzed by electron probe, and a pressure acid leach experiment was carried out.
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