Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil 2. Effect of Deodorizing Temperature on Cold Test and Smoke Point in Corn Oil

탈취온도가 옥수수 기름의 이화학적 특성에 미치는 영향 제2보, 탈취온도가 옥수수기름의 냉각시험 및 발연점에 미치는 영향

It was determined to effects on cold test(CT) and smoke point (SP) of deodorizing temperature(DT) in corn oil. Increase of DT was induced to decrease of CT in deodorized oil, which was against the winterized oil inleted. Especially, the decrease of CT in deodorized oil was sharply at more than 26$0^{\circ}C$, this phenomenon was supposed to according the increase of total saturation degree as well as SU2, S2U, and S3 type triglyceride content. On the other hand, SP was showed the highest value as 242$^{\circ}C$ at DT as 24$0^{\circ}C$, the value was decreased to 235~238$^{\circ}C$ at DT as 245~27$0^{\circ}C$. This phenomenon was appeared in inverse proportion to the acid value of sample oils. Accordingly, high temperature deodorizing proved to be a very undesirable effect between general physicochemical characteristics, fatty acid composition and CT, SP etc.

탈취온도가 옥수수기름의 냉각시험 및 발연점에 미치는 영향을 측정해 보았다. 탈취온도가 상승할수록 투입되는 탈납유 대비 탈취유의 냉각시험 결과는 현저히 하락하였으며, 26$0^{\circ}C$ 이상에서는 그 정도가 극심하여 이는 포화도 증가 및 SU2, S2U, S3형 triglycerides 함량 증가와 상관관계가 있는 것으로 추측되었다. 한편, 발연점은 탈취온도 24$0^{\circ}C$에서 가장 높은 242$^{\circ}C$를 나타내었고, 탈취온도 245~27$0^{\circ}C$의 범위에서는 235~238$^{\circ}C$로 하락하였으며, 이러한 현상은 시료유의 산값과 반비례하는 것으로 나타났다. 따라서 일반 이화학적 특성, 지방산 조성 등과 함께 냉각시험 및 발연점에서도 고온탈취는 악영향을 미치는 것으로 판명되었다.