한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제17권2호
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- Pages.71-74
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- 1985
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- 0367-6293(pISSN)
가열산화중인 콩기름에서의 하이드로퍼로키사이드(hydroperoxide)의 분해기구
A Mechanism for the Hydroperoxide Decomposition in a Soybean oil during Thermal Oxidation
- Shin, Ae-Ja (Department of Food Technology, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, Korea University)
- 발행 : 1985.04.01
초록
식용 콩기름의 가열산화과정 초기에 형성되는 가장 중요한 중간생성체인 하이드로퍼로키사이드(hydroperoxide)의 생성기구대신 분해기구의 한 모델을 설정하였다.
In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at
키워드