sweet oil
6.The technique of determining phase inversion temperature (PIT) of o/w type emulsion has been studisd by DTA. The influence of emulsifier con-centration, HLB number of emulsifier, pH of water phase and other fac-tors upon the PIT of sweet orange oil-water emulsion has been
10.(4)The optimum frying conditions of sweet potato slices were the frying temperature at 170℃ for 1 minute, and the ratio of sweet potato slices to oil was from 1∶5 to 1∶4. After the process, the sweet potato slices were red orange in color, crisp and fine in texture, even in bubble distribution, beautiful in external form, and fat contents were less than 15%.


