粉碎粒度与烘干方式对油脂类食品酸价、过氧化值理化检验结果的干扰及控制

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中图分类号：TS207.3 文献标志码：A 文章编号：1674-0270（2025）35-0144-0：

Abstract：This paper focuses oncommon oily foods such as peanuts，walnuts，and sesame，explores the interference of particle size anddrying methods onthe results of two key physicochemical indicators，acid value （AV）and peroxide value （POV），and proposes targetedcontrol measures.Theresults showthatthesmallerthe particle size，the larger thecontact area between oil and air，andthe higherthe detection values of acid value and peroxide value; 6O mesh is theoptimal granularity that balances detection eficiency and result stability.Among the drying methods，vacuum freeze drying has theleast impact onoil oxidation.This study systematicallyanalyzes the interference factors inthe pre-procesing stage， establishes standardized operating procedures，and provides data supportand practical guidance forthe accuracy and consistency of physical and chemical testing of oil- and fat-containing foods.

Key Words： oil-and fat-containing foods; crushing particle size; drying method; acid value; peroxide value;testing interference; quality control

酸价与过氧化值是评价油脂类食品新鲜度与氧化变质程度的核心指标，直接关系食品品质与食用安全1。（剩余3619字）