The color is characterized by shallow, transparent, free fatty acid content of the low.

特点是色泽较浅，透明，游离脂肪酸含量低。

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After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.

发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。

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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。

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