一些餐厅开始用不含反式脂肪酸的煎炸油。
Some restaurants are beginning to use trans fat free frying oil.
煎炸油及其极性成分具有致突变作用。
The polar compounds in the frying oil can induce mutagenicity.
通过膜超滤提高了煎炸油的质量和使用周期。
Through the membrane filtering, the Fried oil's quality has been improved and its life cycle has been increased.
在重复使用液态煎炸油之前，应过滤除去食物残渣。
Before you reuse liquid deep fryer grease, it should be strained to remove old crumbs and food particles.
LY-80型煎炸油过滤机专为中、大型油炸食品企业而设计。
LY - 80 type frying oil filter designed for medium and large enterprises and Fried food.
很多快餐餐厅宣扬这个转变，因此你可以在任何餐厅询问用的是什么样的煎炸油。
Many fast food restaurants publicize this change but you can ask what kind of frying oil is used in any restaurant.
大型饭店的煎炸油卫生质量较高，大排档与快餐店次之，小摊点最差；
The health quality of deep fried oil in large hotels was better, inferior quality in snack bars and nosherys, and low quality in small stalls.
结论：目前煎炸油卫生现状不容乐观，应引起卫生监督部门的充分重视。
Conclusion: Now the health situation of deep Fried oil is not optimism, and great importance must be attached in the department of health inspection.
另本煎炸油循环净化器产品现面向全国招商，招区域代理，期待您的合作。
Another cycle of the frying oil purifier products are for National Merchants, recruit regional agents, look forward to your cooperation.
一般油炸食品企业，在使用煎炸油两三天后，油已变黑变稠，酸价超标，不得不废弃。
Generally Fried food enterprises, in the use of two or three days later, the frying oil has thickened oil has black, acid value exceeds bid, have to be scrapped.
结果表明，除煎炸时间外煎炸温度和煎炸油种类是影响煎炸油羰基价和黏度的主要因素。
The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonyl value and viscosity of frying oil.
加热采用外置加热器，配用我厂自主设计的大流量油泵，使煎炸油循环加热速度更快，加热更均匀。
External heater is used for heating, together with self-designed high-volume oil pump to make frying oil heating cycle faster and evened.
本煎炸油过滤机设有自动报警安全系统，遇到油管堵塞或滤层堵塞，会自动发出警示，并立即自动停机。
The frying oil filter is equipped with automatic alarm security system, and meet the tubing congestion or blockage in a filter layer, will automatically alert, and automatic stop immediately.
中天牌煎炸油过滤机利用真空抽吸的原理，让高温煎炸油通过吸附力极强的助滤剂和孔隙率极高的过滤纸。
The operating principle of Sunshine is to used vacuum to suck the high temperature oil through the strong sorption filter compound and perfect porosity filter paper .
2007年7月后，反式脂肪不得出现在煎炸油之中，2008年7月后，反式脂肪不得出现在所有食品中。
Trans fats must disappear from frying oils by July 2007 and from all foods by July 2008.
主要从煎炸油、烘焙油、冷饮油脂、巧克力专用油脂和速冻专用油脂等几个方面介绍专用油脂在食品工业中的应用。
Several aspects about the application of special oils in food industry were reviewed, such as the frying oil, baking oil, chocolate grease and quick-frozen oil.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸后煎炸油、加热后煎炸油以及煎炸后煎炸油中的极性物质对脂质的代谢以及抗氧化系统都将产生影响，从而影响健康。
Fried frying oil, heated Fried frying oil and polar compounds in the frying oil are having influence in lipid metabolism and activity of body anti-oxidation.
结果：散装再生油、煎炸油及合格食用植物油的理化指标与国家规定食用油标准进行比对，部分散装油及煎炸老油的感观异常，特别是酸价远高于国家家庭食用油最高允许值。
Results: By contrast with national standard, some hogwash fat in bulk and Fried oil are abnormal on sense, and that acid value is higher than the maximum value of nation standard.
整个城镇就像是在油里煎炸着。
一个简单的转换就是使用芥花籽油或大豆油来煎炸食物。
One easy switch is to use canola or soybean oil for frying some foods.
在煮过的植物油中煎炸东西，会产生致癌物质。
Frying in vegetable oil results in carcinogenic substances due to burned oil.
猪肉炼出的油可用来煎炸食物。
棕榈油之色泽随煎炸时间延长而加深。
The colour and lustre turned darker with prolongation of heating time.
海水的咸味混合着热带腐朽的味道，还有空调、煎炸棕榈油的气味。
There's the salty smell of ocean mixed with tropical rot, air conditioning, and frying palm oil.
以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.
鸡脯肉、油条煎炸过程中，光皮树油中反式脂肪酸的变化复杂，反式脂肪酸总量变化范围较小，但其类型变化较大。
During the frying of chicken and twisted dough sticks, the change of trans fatty acids was complicated, and its total content changed a little, but the type changed a lot.
鸡脯肉、油条煎炸过程中，光皮树油中反式脂肪酸的变化复杂，反式脂肪酸总量变化范围较小，但其类型变化较大。
During the frying of chicken and twisted dough sticks, the change of trans fatty acids was complicated, and its total content changed a little, but the type changed a lot.
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