食用油加工毕业论文题目

A Discussion on the Approaches of Ensuring China’s Edible Oil SafetyAbstract: In view of the dominating market share created by large import of oil, oilseeds and edible oil products from genetically modified crops into China during the past decade, as well as the continuous reports of incidents regarding the use of drainage oil as edible oil, and deadanimal fat as seasoning oil and blending oil, edible oil safety has become a grave problem confronting the food service industry. Superficially, the causes seem to be the excessive quantity and high degree of dependence on edible oil imports, large market share controlled byforeign companies, and the illegal enterprises and traders who are reckless with greed, immoral and oblivious to law; but from the conscientiously overall reflection, this problem hasto do with the lack of strong security mechanism for edible oil, the imperfect food safety system and the inability of performing their duties by the relevant authorities. This paper explores the effective methods and approaches to ensure the edible oil safety in China by emphatically reviewing the various perspectives in terms of the safeguard on quantity and safety of edible oil, the relevant means of testing edible oil, the traceability system, the suggestions on the construction of industry control and the relevant safeguard and supervision system, as well as the further improvement on the relevant laws and words: edible oil; food safety; means of testing;traceability system; supervision system 【英语牛人团】

不同烹饪贮藏条件对营养配餐品质和安全性的影响，我的题目看下吧。开始也不会的，还是莫文网的专家帮忙，有高手就是不一样啊，啥也不做就得了优秀，哈哈思路：本实验主要研究水煮和微波两种烹饪方法对三种常用蔬菜的品质的影响,以及不同贮藏条件下对营养配餐的安全性影响,主要结论如下：以最常食用的菠菜、白菜和青菜作为实验原料,研究水煮和微波两种烹饪方式对三种蔬菜的品质影响。结果表明,在色泽方面,两种烹饪方法均能使蔬菜叶片绿色加深。

秀军 ,2 郭丽梅1# 蒋明康1 （1.天津科技大学材料科学与化学工程学院，天津 300222； 2.大庆油田化工有限公司精细化工厂，黑龙江 大庆 163411） 摘要 采用硫酸精制－碱中和－活性白土吸附－过滤的工艺流程处理废齿轮润滑油。酸洗温度40 ℃，98％浓硫酸用量为废油量的6％（质量分数）；碱中和温度80 ℃，中和剂为10％氢氧化钠；吸附条件：活性白土用量为15％（质量分数），温度150 ℃，时间1 h；再生润滑油粘度40 ℃时为128 Mpa•s，80 ℃为 MPa•s，凝点为－33 ℃。同时用废碱处理酸渣，采用阳离子絮凝剂处理废水。