Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil (I) Effect of Deodorizing Temperature on fatty Acid and Triglyceride Composition in Corn Oil

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향(제1보) 탈취온도가 옥수수기름의 지방산 및 triglyceride 조성에 미치는 영향

  • Published : 1997.08.30


A study was conducted to investigate the effects of deodorizing temperature on physicochemical characteristics, fatty acid and triglyceride (TG) composition, and to estabilish the optimal deodorizing conditions in corn oil. Acid value (AV) of $240^{\circ}C$ treating group was showed 0.065 as the lowest level, the AV range was $0.08{\sim}0.09$ at $250{\sim}270^{\circ}C$. Lovibond total color was 24 as the lowest level, peroxide values (POV) were zero at $240{\sim}270^{\circ}C$ range. But POV was showed 0.42 meg/kg oil at $235^{\circ}C$, according to the optimal deodorizing temperature for the complete removal of peroxides was required more than $240^{\circ}C$. On the other hand, inclose of deodorizing temperature was conducted to the increase of saturated fatty acid content as myristic, palmitic, stearic and arachidic acid etc. Change of TG composition at treated group more than $250^{\circ}C$ was reliable, $S_3$ type TG was appeared. As a result, high temperature deodorizing was induced the undesirable influence at the physicochemical properties in deodorized corn oil.