通过被动和主动过来缓解共享油油中的质交叉接触
Xingyi Jiang1, Robert Beverly1, Aravind Kumar Bingi2
1US Food and Drug Administration, Human Foods Program, Office of Applied Microbiology & Technology, Division of Food Processing Science & Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.
Journal of food protection
|September 12, 2025
概括
过有效地从油炸油中去除质. 使用过器辅助的活性过实现了超过99.7%的质减少,最大限度地减少了食品制造中的交叉接触风险.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 食品安全 食品安全
背景情况:
- 油质因物质积累而随着时间的推移而恶化.
- 从食物中转移到油炸油中的蛋白质和质是令人担忧的.
- 过是用来延长油的寿命,但除质的效率是研究不足的.
研究的目的:
- 评估从油炸油中去除质的被动和主动过方法.
- 为了确定使用过器辅助器进行主动过的最佳条件.
- 评估过对质交叉接触风险的影响.
主要方法:
- 使用和过纸进行被动过.
- 主动过涉及过辅助物 (二土,石) 和优化的混合/加热条件.
- 响应表面方法,以确定最佳的过参数.
- 分析添加和使用的油炸油减少质的分析.
主要成果:
- 通过被动过,减少了超过80%的质.
- 主动过实现了>99.7%的质去除效率.
- 酸和藻土过器辅助器显示出卓越的性能.
- 最佳条件包括0.5%的过剂,30分钟的混合和0.15毫米的.
结论:
- 无论是被动过还是主动过,都能有效地减少油炸油中的质.
- 主动过提供了优越的质去除,对于食品安全至关重要.
- 研究结果为食品加工中的质管理提供了实用策略.
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