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基于反应过程碱液电导率变化的食用油酸值检测

, PP. 146-150

Keywords: 食用油,酸值,电导率,检测

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Abstract:

以食用油为试验材料,建立基于碱液与食用油混合反应过程碱液电导率变化的食用油脂酸值检测方法,并探讨碱液浓度、静置时间、油脂种类、温度、料液比等对测定结果的影响,建立了酸值模型,进行了模型的验证。结果表明:检测条件变化对测定结果影响均不显著;料液比为1∶10时,食用油酸值模型为y=0.0024x-0.1571(y为酸值;x为电导率变化值),R2=0.9984。模型预测值与国标法测定的酸值高度线性相关,盲样验证相对误差均小于10%。

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