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.

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。

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These so-called partially hydrogenated oils were long a staple in processed foods, like crackers, cookies and pastries, and widely used by restaurants in cooking, frying and baking.

这些所谓的部分氢化的食油长期的钉住在加工食品中，比如：咸饼干，曲奇饼干，和糕点中，大范围的使用到酒店烹饪，油炸和烘烤当中。

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