한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권5호
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- Pages.637-643
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- 1988
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- 0367-6293(pISSN)
튀김유의 수명연장을 위한 복합처리제제의 처리효과
Effects of Composited Powder Treatment on the Increase of the Useful Life-time of Frying Oil
- Kim, Chul-Jin (Food Biochemistry Laboratory, Korea Food Research Institute) ;
- Kim, In-Whan (Food Biochemistry Laboratory, Korea Food Research Institute) ;
- Shin, Hyun-Kyung (Food Biochemistry Laboratory, Korea Food Research Institute)
- 발행 : 1988.10.01
초록
대두유를 튀김유로 사용하여 french fried potato를
The useful life of frying oil was increased by treating the frying oil with a composited powder comprising water, citric acid and porous rhyolite carrier. The color darkening and foaming tendency of the oil during frying operation was apparently retarded. Increase rates of polar lipid components, dielectric constant and formation of the conjugated dienes and trienes of the used frying oil were reduced to two thirds of the oil without treatment during 84 hr frying operation. Iodine value and polyenoic index was also much less decreased by treatment. The treatment, however, have no significant effect to inhibit the decrease of smoke point and the increase of viscosity.