한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)
- 제10권2호
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- Pages.7-10
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- 1993
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
감자튀김시 Silicone Oil의 튀김유 산화방지효과에 관한 연구
The Effect of Silicone Oil on Preventing Deterioration of Oil for Frying Potatoes
- Kim, Ki-Hong (Ottogi Research Center) ;
- Chung, Byoung-Sang (Ottogi Research Center) ;
- Sim, Joong-Hwan (Ottogi Research Center) ;
- Bae, Jae-Oh (Ottogi Research Center)
- 발행 : 1993.11.30
초록
감자튀김시 Silicone oil의 튀김유 산화방지효과에 대하여 검토하였다. 1. 감자튀김시 SO가 첨가된 튀김유가 SO가 첨가되지 않은 튀김유에 비하여 튀김유의 AV, Dielectiric constant, Smoke point, Oxidative stability 저하지연효과가 좋았으며, SO의 첨가량이
This study was carried out to investigate the effect of silicone oil on preventing deterioration of oil in frying potatoes. The results obtained are summarized as follows: 1. Frying potatoes in oil, the oil added silicone oil slowly increased acid value, dielectric constant and decreased smoke point as compared with the oil without silicone oil. In the early stage of frying, there was on difference in deterioration degree of the frying oil between 1ppm and 10ppm addition of silicone all. But as frying time prolonged, the higher silicone oil was added. the more stable in deterioration of frying oil. 2. When silicone oil was added at the level of
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