The acid value also reduces gradually from the early stage of fat formation to the stage of maturity, so are the specific gravity and saponification value.

不同时期油脂的特性是在形成初期酸值高，而在成熟时酸值降低，比重、皂化值也有所降低。

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The influence regularity of the parameters of rapeseed extrusion system on free fat acid, iodine value and stability of rapeseed oil extruded from extract cage of extruder was studied.

研究了脱壳油菜籽挤压系统参数（套筒温度、螺杆转速、螺头至模板距离、模孔长度、模孔孔径）对从榨笼中挤压出的菜籽油的游离脂肪酸、碘值和油脂稳定性的影响规律。

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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.

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。

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