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煎炸食物吸油机理探讨
Mechanism of oil uptake in fried foods
  
DOI：
中文关键词:  煎炸食物  毛细管吸油机理  冷凝机理  表面活性剂理论  粘附理论
英文关键词:fried food  capillary oil uptake mechanism  condensation mechanism  surfactant theory  adherence theory
基金项目:
Author NameAffiliation
QI Jinfeng, JIA Junqiang, WANG Jun，etc  
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中文摘要:
      探讨了煎炸食物生产过程中的油脂吸收机理，包括毛细管吸油机理、冷凝机理、表面活性剂理论及粘附理论等，理解这些吸油机理，有助于人们更好地控制煎炸食物的油脂吸收过程。
英文摘要:
      The mechanism of oil uptake in fried foods was introduced, including capillary oil uptake mechanism, condensation mechanism, surfactant theory and adherence theory, etc. Understanding these theories was helpful to control oil absorption of fried foods.
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