Identification of edible oil by viscosity

Vegetable oil viscosity refers to the degree of viscous oil. Under less carbon atoms with a high degree of unsaturated fatty acids in the general situation in the oil group, the viscosity can be seen a little lower, but not much difference, such as the presence of an oxygen-containing acid oils, epoxy conjugate acid and oxidation polymer can increase the viscosity. Because of high temperature heating, oil oxidation polymerization, oil viscosity gradually increased, the level can be used as a measure index of the degree of deterioration of the cooking oil.

Identification of edible oil by smell and taste

According to its smell and taste, you can identify raw materials, methods, and refining degree; can determine the length of time the oil is stored, and whether the oxidative deterioration and rancidity. Generally clean, new oil processing, sniffing it has its normal peculiar smell and taste. But the refined cooking oil, because after vacuum deodorization treatment, the unique smell is removed, so the fat rendered fresh smell.

Identification of grease smell, usually at a temperature of 20 ℃, the grease dripping onto the palm, friction heat can sniff out odors, oxidation and rancidity of fats, obviously the rancid smell; generally directly with the tongue licking taste, oxidation and rancidity of fats with a spicy taste, rancid grease with serious odor.

Large bottles of cooking oil is easily oxidized metamorphic

Cooking oil should not be in long-term storage, particularly vulnerable arising from oxidative deterioration because of light, heat or seal leakage and other reasons, affecting human health.

Edible oil bottle or pail shelf life base on the mouth tightly closed containers not leak as a precondition, the shelf life greater than one year, are generally required to add antioxidants.

Cooking oil is every day to the entrance you'll feel, oxidation can lead to excessive fat sour, rancid grease can lead to human liver enlargement and stunted growth, accelerated aging; peroxide value seriously overweight, can cause diarrhea and other gastrointestinal side effects, may also induce cardiovascular, cancer and other diseases.

Do not eat the same kind of edible oil long-term

In addition to cooking oil per person per day not more than 25 grams, but not long-term consumption of an oil, usually an appropriate mix of some high-end edible oils, such as walnut oil, safflower oil, camellia oil or olive oil.

Specifically: eat 1.5kg peanut oil in this period, should be compatible with 0.5 kg walnut oil or safflower oil, and occasionally replace with high-end food and cooking oil can be effective in preventing cardiovascular disease.

For already suffering from coronary heart disease, cardiovascular disease, stroke and diabetes population, should use the high-end cooking oil as the main choice of oil daily.

It recommends the promotion of plastic bottles of cooking oil

Experts pointed out that all kinds of domestic edible oil, including domestic high-grade tea oil, safflower seed oil, plastic bottles for more. The reason why foreign general to use 500 ml small size of glass bottles of olive oil, is not to highlight its worth, but on everyday cooking habits, poured drops of olive oil is generally used on the table dipped, thick slender square glass bottle focus is safe and practical.

Experts suggest that, in view of waste recycling channels now almost rarely recycle glass bottles, glass waste generated in life are difficult to handle, so the switch to plastic bottles of various types of imported edible oil packaging undoubtedly is more practical significance. In addition, since such lecythus burst after the accident verified container quality is difficult to identify, difficult to consumer rights, in order to ensure safety and reduce unnecessary losses, when the current cooking oil if still use glass bottles, away from heat sources .

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Palm Kernel Cake Extraction Section Introduction

Palm kernel cake through horizontal scraper conveyor feed into the extractor deposit hopper and the deposit hopper material level set automatically.The material run a week in the extractor from the feed port to the discharge port to, between the inlet and outlet were spray mixed with decreasing concentrations of oil.

Before entering the drain section,through the fresh solvent spray shower drain,wet meal is discharged from the bottom of the extractor into the wet meal scraper,the rich mixture concentrated oil through the rich mixture pump into the spin liquid separator and mixing oil filter to remove oil meal into a clarification mixing oil and then into the mixing tank staging or directly to the evaporation system.

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Do not worry suspended solids of peanut oil

Any substance has a fixed physical and chemical characteristics. A substance by the temperature of the solid becomes liquid when called melting point, when the liquid into a solid called the freezing point, the two are the same value. Cooking oil is no exception, such as soybean oil freezing point -18-15 degrees Celsius, the freezing point of rapeseed oil -12-10 degrees Celsius, the freezing point of sunflower oil is -18-16 degrees Celsius, while peanut oil freezing point higher at 12 -15 degrees Celsius. Peanut oil solidification occurs at low temperatures, the semi-hardened phenomenon is its inherent characteristics.

Experts suggest that if consumers buy high-quality peanut oil, appear solid or floc is normal phenomenon, can be safe to eat. Consumers buy peanut oil, you can use a small glass install some peanut oil in 10 degrees Celsius water, to see if it will not appear flocculent suspended matter, if not, it means that it is not pure peanut oil.

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Adverse effects on human health by eating too much animal oil

First, increase the risk of cardiovascular and cerebrovascular disease.
Second, the brain damage, including closer relations with dementia.
Third, with certain types of cancer, such as colorectal cancer, the incidence of breast cancer related.
Fourth, it can reduce the response to insulin, so that may increase the risk of diabetes.
Fifth, it can promote the formation of oxygen free radicals, speed up the body to produce oxygen free radicals, and is caused by too much oxygen free radicals many diseases such as cardiovascular disease, an important reason for some cancers, premature aging, decreased immunity.
So, rich in saturated fats and meat animal oil, you must limit control. Experts believe that the daily calories from saturated fat should be less than 10% of total body heat.