谁能帮忙把论文摘要翻译成英文的？

来源：百度知道 编辑：UC知道 时间：2024/05/30 19:20:21
[摘要] 目的： 了解在不同存放条件以及时间下油炸食品中油脂酸败的情况，分析其影响因素。方法： 随机抽取超市内的和批发市场的刚上市和接近保质期的方便面测定其酸价和过氧化值；用整群抽样方法随机抽取小摊点的馓子、馓子酥，分别将他们放置于室温下和冰箱内0天、4天、8天，分别测定其酸价和过氧化值。结果： 接近保质期的方便面过氧化值高于刚上市者；超市销售方便面的过氧化值高于批发市场；馓子和馓子酥存放时间长的过氧化值高于存放时间短者；存放于冰箱内的馓子酥过氧化值低于常温存放者。结论： 存放时间、存放条件均可影响油炸食品的脂肪酸败。

Abstract: Objective: To understand the different storage conditions and time of fried food in oil rancidity of the situation, analysis of its impact factor. Method: randomly selected supermarkets and wholesale markets in the newly listed and close to the durability of its instant noodles acid and peroxide value price; cluster sampling method used randomly selected small Tandian of the San, San-Crisp, respectively, they will be placed At room temperature and refrigerator 0 days, four days, eight days, respectively, of their acid and peroxide value price. Results: The shelf life of nearly instant noodles peroxide value than just listing; supermarket sales of instant noodles peroxide value higher than the wholesale markets; San-San-Crisp and stored a long time the peroxide value higher than the storage time is short; storage In the refrigerator of the San Crisp peroxide is lower than those stored at room temperature. Conclusion: The storage time, storage conditions can affect the fatty